When the sector is short and the turnaround tight, inflight catering for LYX in Romney Marsh, Kent delivers quick-ramp formats that match the pace—menu cards kept simple, cold-chain controlled, and ready airside before you brief.
When the passenger list includes an allergen you had not briefed, Chef Aditya Larsen revisits the order before it is sealed. Every item carries printed allergen information, special diets are prepared alongside the main service, and the crew can read at a glance what each plate contains. He answers directly, adjusts portioning to revised seat counts, and times the handover to the slot you confirm. His kitchen works to your departure, and the discipline from sealing to airside delivery is managed as a single cold chain.
Chef Aditya Larsen is a Private Jet Menu Specialist whose wellness-led aviation cuisine prioritizes long-haul cabin stability through balanced proteins, vibrant salads, and carefully controlled dietary menus. His personal signature includes a truffle vegetable tart paired with buckwheat breakfast bowl.
Light jets on short sectors out of LYX require service that lands in front of the passenger within minutes of levelling off. Production at the kitchen preparing your order is timed to the slot list: to order private jet catering, allow a lead time of 24 hours for cold formats and 36 hours when galley reheating is required. A late change—passenger count, a moved slot—is absorbed up to four hours before wheels-up. Delivery runs synchronise with fuelling and pre-flight checks. Request a private jet catering quote through the contact below, noting aircraft type, departure time, and passenger count; crews are briefed on oven capacity and refrigeration limits per airframe.
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When the sector is short and turnaround tight, your inflight catering at LYX (EGMD) is prepared in a dedicated facility built for speed without shortcuts. Cold rooms hold produce at logged temperatures; garde-manger and pâtisserie posts work to your departure slot, plating and sealing within the same day. Light formats suit the short flight—composed plates, individually wrapped service, provisions that fit a galley with no reheat window. Every label carries documented allergen detail; every seal goes on after final check, then into cold-chain transport. Business aviation catering here answers the clock, not the calendar.
You can order breakfast—pastries, yogurt pots, sliced fruit, hot items in foil trays that reheat in the galley—lunch and dinner mains portioned per seat, cold plates that hold across a four-hour leg, and crew meals on the same order. Every item carries a printed allergen label. Menus adapt to what the market gives: stone fruit and soft herbs through summer, root vegetables and brassicas into winter. Portioning follows your passenger count, and reheating instructions are written for the oven and power supply aboard your aircraft type.
Served cold, holds four hours in refrigeration, contains fish and dairy, labelled for allergens.
Reheats in a galley oven at 160°C for twelve minutes, foil-sealed, contains dairy.
Served cold, holds six hours, contains gluten and dairy, portioned in glass.
Three of the dishes the Lydd London Ashford 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.
As the aircraft arrives on stand, badged drivers complete the airside transfer in temperature-controlled vehicles. VIP flight catering and charter flight catering share the same run, timed to your fuelling window or pre-flight brief. Allergen information is printed on every label, special diets noted in the manifest your crew receives at handover. High loader access, where available, serves galley doors at height for larger cabins. Delivery is made to your FBO or ramp-side at the aircraft door, and the handling agent you nominate confirms the final coordination.
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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.
From late May through mid-July, Lydd London Ashford Airport handles increased charter volume tied to Chelsea Flower Show, Royal Ascot, Wimbledon and—in even years—Farnborough Airshow. Apron slots tighten, PPR windows shorten and high-loader availability becomes conditional on ramp scheduling. You'll need to confirm your private jet catering order earlier than usual, allowing time for kitchen production, cold-chain staging and coordinated airside handover. We track event calendars and adjust dispatch rosters to match peak-week demand, ensuring your inflight catering arrives on schedule even when ground handling queues lengthen across Romney Marsh, Kent.
During the tournament, expect moderate uptick in transient traffic at Lydd London Ashford Airport as operators position aircraft closer to the Championships; prior permission recommended though apron saturation remains unlikely given the airfield's secondary status relative to Biggin Hill and Farnborough.
High premium daytime demand
During Farnborough Airshow weeks, you may experience increased transient traffic at Lydd as operators seek alternate parking or positioning options, though the airport typically maintains normal handling capacity and apron availability given its distance from the show.
Peak crew and delegation catering
You should expect increased business jet movements at Lydd during Royal Ascot week, though the airport typically handles overflow traffic rather than primary race day operations. Prior permission remains advisable as apron capacity is limited and handling staff may experience higher workload.
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.
Chelsea Flower Show generates moderate uplift in movements at Lydd London Ashford Airport during the event week, though apron congestion remains manageable. You should confirm PPR and handling windows early, as local FBO resources may require longer turnaround coordination than usual.
Premium daytime demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for Lydd London Ashford Airport (LYX) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via EGMD. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EGMD to the handling agent or FBO coordinating your departure, with handover confirmed during the order process. If your operator arranges direct ramp access, we coordinate planeside delivery with ground crew and your flight attendant. See the FBOs and handling agents at Lydd London Ashford Airport →
Lead time depends on the menu complexity, dietary requirements and current production schedule. Same-day private jet catering is possible when kitchen capacity and ingredient availability align; we confirm feasibility as soon as your brief and departure slot are received.
Yes. Every private jet catering order is tailored to the passenger dietary profile you provide—gluten-free, dairy-free, vegan, low-sodium or other restrictions. Ingredients are labelled, and cross-contact protocols are applied in the kitchen and during packing.
High-loader capability for aviation catering at EGMD is available where ramp equipment and handling-agent support permit. We confirm this service at the time of order, based on aircraft type, apron assignment and coordination with ground crew on the day of departure.
Contact our operations team with your departure time, passenger count, dietary requirements and galley capabilities. We'll confirm menu options, delivery timing and any special coordination needed with your handling agent or FBO, then issue final confirmation once the slot and brief are locked.
Send your flight brief now — the Romney Marsh, Kent kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →