Delivered airside at YXU in London, your private jet catering is coordinated directly with your FBO or handling agent, timed to your pre-flight sequence and handed over at the aircraft door or FBO desk.
YXU orders are prepared by Ethan Reed, who portions each tray to the seat count you confirm and labels every allergen by hand. He builds cold plates that hold across long sectors and times hot mains to reheat in the galley ovens your aircraft carries. For a twelve-seat cabin he'll serve family-style platters; for four passengers, individual trays. His kitchen works to your departure slot, not a production schedule, and he answers directly when the brief changes an hour before wheels-up.
Reed begins each flight assignment by reading crew notes on passenger preference, meal timing, and galley constraint. That brief becomes a menu built around ingredient availability and plating sequence. The chef adapts portion scale to cabin service rhythm, ensuring dishes hold temperature and structure from galley to tray. Each menu reflects the balance between what was requested and what the aircraft environment permits.
Your FBO confirms the delivery window; the kitchen preparing your order times production to match it. You order private jet catering with a lead time that typically runs eighteen to twenty-four hours for a full build, shorter where the menu allows. A private jet catering quote reflects passenger count, galley configuration, and any dietaries you flag. Late changes are absorbed where production hasn't started; crews are briefed on oven capacity and refrigeration limits per aircraft type, so what boards can actually be served aloft.
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Coordinated handover to your FBO or handling agent at YXU ensures your private aviation catering reaches the aircraft door on schedule. The kitchen preparing your order works to same-day timelines, cooking timed against your departure slot and sealing each dish immediately after plating. Dedicated cold rooms hold proteins, dairy, and prepared components under documented temperature control. Pâtisserie and garde-manger posts handle delicate work in-house—tarts, canapés, and plated desserts—while allergen protocols appear on every label. Your inflight catering is delivered airside with badged access, meeting the pre-flight sequence you've coordinated with your handling team.
Breakfast trays with pastry, preserves, and seasonal fruit; cold plates built to hold across a six-hour leg without wilting; mains that reheat in eighteen minutes at galley temperature. Crew meals travel on the same order, labelled separately. Every item carries its allergen list printed on the lid. Portioning matches your passenger count; family-style platters for eight or more when the cabin layout allows, individual trays for smaller counts or mixed service.
Served cold, holds four hours refrigerated, contains fish and dairy, delivers on individual trays.
Reheats in a galley oven at 160°C for eighteen minutes, contains gluten in the jus.
Served at cabin temperature, sliced to order, contains gluten, dairy, and egg.
Three of the dishes the London International 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.
Six trays, twelve passengers, or a single plate for the captain—every VIP flight catering and charter flight catering order is portioned to the seat count you confirm at booking. Badged drivers deliver airside to your FBO or directly to the aircraft door, refrigerated throughout. For larger cabins a high loader is confirmed at the time of order, serving galley doors at height where the ramp allows. Handover is timed to your fuelling sequence; allergen documentation and reheating instructions travel with every tray.
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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 concentrated demand when events such as the Chelsea Flower Show, Royal Ascot, Wimbledon and the Farnborough Airshow draw additional transatlantic and European charters into London International Airport. During those weeks, apron slots tighten, PPR windows close earlier and high-loader availability becomes harder to secure on short notice. You'll need to advance your private jet catering order by at least a day to ensure ingredient procurement, kitchen capacity and coordinated delivery. Our team monitors the local event calendar and adjusts production schedules so that even when YXU handles above-average private aircraft movements, your catering arrives on time and your crew briefing proceeds without delay.
During the tournament, expect moderately increased transatlantic positioning traffic at YXU as crews reposition aircraft between North America and London-area airports, though impact on apron availability and FBO services remains limited compared to UK handling facilities.
High premium daytime demand
Though London International Airport lies 180 km west of Farnborough, you may notice moderately increased transient traffic during airshow weeks as some operators use YXU for positioning, crew rest, or overflow parking when southeastern platforms reach capacity.
Peak crew and delegation catering
During the Chelsea Flower Show period, London International Airport typically experiences moderate uptick in transatlantic positioning flights, though apron congestion remains manageable and FBO handling operates without PPR restrictions for this event.
Premium daytime demand
Royal Ascot generates moderate uptick in transatlantic positioning flights through London International Airport, though impact remains limited compared to UK gateway airports. You may encounter slightly extended handling coordination times and reduced same-day slot flexibility during the event week.
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.
Periods shift year to year — confirm the date with us when you order.
“The order for London International Airport (YXU) in Canada was confirmed quickly. Excellent presentation, good portions and a smooth handover to the crew.”
“The catering request at CYXU in Canada was processed without delay. Reliable communication and a result we could trust.”
We deliver inflight catering at CYXU to the primary FBO handling private aircraft, coordinating directly with your handling agent or flight operations team. If you're using a different service provider on the field, share their contact details when you place your order and we'll confirm airside access and handover protocols before your departure slot. See the FBOs and handling agents at London International Airport →
Same-day orders are accepted when kitchen capacity, ingredient stock and airside delivery windows align with your departure time. Lead time depends on menu complexity, passenger count and the day's production schedule. For predictable turnaround, especially during high-traffic weeks, we recommend placing your order twenty-four hours in advance.
Yes. Share dietary restrictions, allergen flags and texture preferences when you order, and we'll adjust recipes or substitute ingredients accordingly. Every tray is labeled with allergen information and reheating instructions so that your flight attendant can brief passengers and manage service with confidence across all cabin zones.
High-loader service for aviation catering at CYXU is available where airport equipment and handling personnel can be confirmed at the time you place your order. We coordinate with the FBO and your ground handler to arrange the lift, but availability depends on apron scheduling and the aircraft's parking position that day.
Contact us with your departure time, passenger count, any dietary needs and your preferred menu style. We'll confirm availability, coordinate with your handling agent for airside delivery and provide a timeline that aligns with your pre-flight checks. Orders can be placed by email or phone, and we'll send a final confirmation once production is scheduled.
Send your flight brief now — the London kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →