Your inflight catering at LGW is prepared in a temperature-controlled facility near the airport, using seasonal produce and short supply chains. Each order is timed to your slot, sealed, and delivered airside to meet your departure.
You no longer chase multiple suppliers or guess at allergen detail. Liam Laurent prepares each order for London Gatwick and answers directly when your schedule changes. Every dish is labelled with its ingredients in plain language—no codes, no assumptions—so your crew knows exactly what they're serving. Special diets are cooked in separate runs to prevent cross-contact, and the same level of detail applies to crew meals as to passenger service. The kitchen delivers airside on the timeline you set, holds the order chilled if your slot moves, and confirms every handover in writing.
Liam Laurent brings refined culinary artistry to private aviation, crafting elevated dining experiences at altitude. With expertise spanning contemporary French techniques and international flavors, he transforms each flight into a seamless journey of exceptional taste and sophistication.
Early morning sees the highest volume of departures from London Gatwick, and production schedules align with that peak. To order private jet catering for a flight leaving LGW, allow a lead time of eighteen hours for full custom menus; shorter windows are possible for simpler formats or items held in stock. A private jet catering quote reflects the passenger count, any special diets, and the galley equipment aboard your aircraft type. If your ETD shifts, the kitchen adjusts the delivery run to match your revised slot, holding the order under refrigeration until you're ready to board.
Sealed within two hours of your departure slot, business aviation catering for LGW reflects the discipline required when galley time is measured in minutes, not service courses. The kitchen preparing your order operates dedicated cold rooms and documented allergen protocols on every label—essential when a short sector leaves no margin for reheating or replating. Pâtisserie and garde-manger posts work to same-day capacity, timing production against your wheels-up rather than batch schedules. Private jet catering at London Gatwick Airport is built around light formats and portion control that suit quick turnarounds: individual seals, temperature-controlled packing, and labelling clear enough for crew working a climb profile with no galley pause. You receive what was plated that morning, cold-chain controlled from mise en place to airside handover.
You can order breakfast service—pastries, egg dishes, smoked fish—that boards hot or travels cold and holds for a morning departure. Cold plates are built to last across a long leg without wilting: cured meats, cheeses, grain salads, and vegetable terrines. Mains reheat in a standard galley oven—proteins with their garnish, sauced preparations in ovenable containers. Crew meals travel on the same order, portioned separately. Every item carries a printed allergen label so your cabin crew knows what they're serving.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Reheats in a galley oven at 160°C for twelve minutes, served hot.
Plated cold, portion per passenger, contains gluten, dairy, and egg.
Three of the dishes the London Gatwick Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Allergen information is printed on every label your crew receives—literal ingredient lists, no shorthand. VIP flight catering and charter flight catering both arrive in refrigerated vehicles driven by badged personnel. The handover happens at your FBO or rampside at the aircraft door, timed to your fuelling window. High loader access is confirmed at the time of order where available, serving galley doors at height for larger cabins. Special diets travel on the same delivery run, each item tagged and separated to prevent cross-contact during boarding.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
Late May through mid-July brings Chelsea Flower Show, Royal Ascot, Wimbledon, and—in even years—Farnborough Airshow, compressing apron slots and tightening PPR windows across the South East. During these weeks you'll see higher traffic, longer taxi queues, and earlier cut-offs for catering amendments. High-loader availability becomes harder to confirm, and some FBOs ask for crew manifests further in advance. If your charter coincides with any of these periods, submit your private jet catering request as soon as you have an EOBT; it lets us reserve kitchen capacity and lock airside delivery before the apron fills.
During Farnborough Airshow weeks in even-numbered years, you may experience increased slot coordination requirements and higher handling lead times at Gatwick, as regional airspace and ground resources face elevated demand from show-related repositioning traffic.
Peak crew and delegation catering
Gatwick experiences heightened business aviation activity during the Championships fortnight, with increased demand for handling slots and apron space at the South Terminal general aviation facility. You should confirm PPR and catering delivery windows well in advance, as FBO coordination times extend during this period.
High premium daytime demand
Royal Ascot week generates significant traffic increases at Gatwick, requiring advance PPR coordination and extended handling lead times. You should expect heavier apron congestion, particularly at the South Terminal FBO, and plan for potential slot delays during peak morning and late-afternoon departure windows.
Guest invitations run to multi-cabin groups with dietary variety—business aviation catering covers allergies, preferences and crew meals in one order. Mid-June demand means tighter lead times; we ask for final counts 48 hours ahead to protect build accuracy and VIP flight catering standards on race days.
During the flower show week, expect heightened traffic at Gatwick with increased PPR requirements and extended handling lead times, particularly affecting the South Terminal general aviation apron. Plan additional buffer time for slot coordination and FBO processing.
Premium daytime demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for London Gatwick Airport (LGW) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LGW / EGKK. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EGKK to Signature Flight Support, Harrods Aviation, and any handling agent with confirmed ramp access. If your operator uses a different FBO or you're parking on the main apron, share the stand number when you order and we'll coordinate directly with ground staff. See the FBOs and handling agents at London Gatwick Airport →
Same-day orders are feasible when our production schedule has capacity and your slot falls outside the morning European bank. We'll confirm timing as soon as you reach out, but earlier notice always gives us more menu flexibility and guarantees your preferred dishes.
Yes. Every private jet catering order is labelled for the fourteen major allergens, and we prepare vegan, gluten-free, low-sodium, and other therapeutic menus in separate zones to prevent cross-contact. Share passenger requirements when you book so we can source suitable ingredients and adjust recipes where necessary.
High-loader capability for aviation catering at EGKK depends on handler equipment availability and ramp scheduling. We coordinate with your ground team at the time of order and confirm whether the truck can position alongside your aircraft; if not, we use cabin-door delivery with appropriately sized packaging.
Email your departure slot, passenger count, and any menu preferences or dietary notes. We'll reply with a tailored proposal, confirm delivery logistics with your handler, and send final pack lists before wheels-up so your lead attendant knows exactly what's boarding.
Send your flight brief now — the London kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →