01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Saint Peter Port, Guernsey
Airline catering, VIP flight catering and private jet catering — Saint Peter Port (EGJB / GCI)
GCI (IATA) · EGJB (ICAO)
A narrow-body reference code sets the working envelope at Saint Peter Port, and inflight catering here is planned to that envelope rather than to a wish list. One kitchen runs uplift for scheduled, charter, VIP and government movements off the same ramp, boarding by hi-loader to galley height wherever the stand allows it. In-flight catering leaves sealed, escorted and logged before the wide-body or narrow-body galley door ever opens.
1,583 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
1
FBO on station
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Saint Peter Port
Inflight catering at wide-body scale for EGJB
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Saint Peter Port, Guernsey
Aviation catering from sealed cart to galley door at EGJB / GCI
Ramp access at Saint Peter Port is planned before the sealed cart ever leaves our kitchen, because the apron sequence decides whether the catering uplift meets its stand on time. Our coordinator holds the loading order against the turnaround, not against a fixed clock, so a delay on the apron is absorbed before it reaches the galley door. Nothing moves toward the aircraft until escort and stand access are confirmed together.
The convoy is the risk on this route, not the food: between our sealed kitchen and the stand at Saint Peter Port sit airside screening, an escort and whatever else is moving on the apron that hour, and the galley catering plan is built against the worst of those, not the average. Every catering uplift is sealed at the kitchen door, escorted across the apron and handed over against a signed chain of custody at the aircraft. Temperature is logged at both ends of that route, at sealing and again at handover, so the record for Saint Peter Port never depends on memory.
One coordinator owns the load from the sealed cart to the signature at the door.
Airline food supplier for EGJB / GCI rotations
Crew meals and passenger sets from one kitchen at Saint Peter Port (GCI)
Airport catering at Saint Peter Port runs from a single production kitchen holding hot production, pastry, a cold larder and a protocol line under one roof, built to HACCP throughout. Airport catering here is planned around the narrow-body reference code rather than around a wide-body assumption, so tray sets, meal boxes and sealed carts are sized to the galley actually fitted on the stand. Nothing leaves that kitchen for EGJB without a cold-chain record attached to the cart.
Government flight catering at Saint Peter Port is handled by the same named crew on every rotation, not by whoever is on shift that day. Each of them carries a standing security clearance, sits on the access list for the airside route between kitchen and stand, and is trained on the household paperwork that travels sealed with a royal or state uplift. That continuity is what a protocol officer checks before anything else.
Halal airline meals and special meals at Saint Peter Port
Royal flight catering standards per cabin at Saint Peter Port, Guernsey
Menus at Saint Peter Port are built to the cabin and the mission first, and to the season second, using produce sourced from Guernsey and the wider Channel Islands where the rotation allows local sourcing. Inflight catering here runs from a VIP flight menu plated to a written specification through to a charter flight menu built for volume without losing the same tray standard. Every set is documented per passenger: allergen flags, halal and kosher requirements, and the medical exclusions a passenger has filed in advance. Nothing is served on this route without that paperwork attached to the tray.
First & VVIP cabins
First and VVIP cabins boarded at Saint Peter Port are plated to a written specification, with à-la-carte and caviar service available on request rather than assumed. VIP flight catering here follows the same protocol file every rotation, so the presentation is repeatable and not improvised at the stand.
Business cabins
Business cabins at GCI run a multi-choice hot service built to oven-ready formats sized to the galley actually fitted on the aircraft. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the tray count on board always matches who is working the sector.
Protocol & dietary
Protocol and dietary sets at EGJB cover halal, kosher and the full range of IATA special meal codes, each one documented against the passenger it belongs to. Produced on a line kept apart from the main run and sealed before it joins the rest of the uplift, inflight catering for a household or a delegation moves under the same chain of custody as everything else on the cart.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Food safety and cold chain for aviation catering at EGJB / GCI
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at EGJB
A narrow-body reference code governs Saint Peter Port, and that single fact shapes the whole catering plan: scheduled, charter and VIP movements share the same stand access rather than a spread of wide-body gates, so a delegation arriving alongside a peak departure wave becomes a sequencing problem before it is anything else. Airline catering at Saint Peter Port is planned rotation by rotation rather than against a generic schedule, because the reference code leaves less room to absorb a late change than a wider stand would.
The route from our kitchen to the aircraft is fixed and short: a sealed cart, an escort across the apron, and ground handling that clears the cart to the stand before the galley door opens. In-flight catering at GCI and aviation catering at Saint Peter Port both run off the same ops desk, so the handover at the aircraft is logged once rather than reconstructed from separate paperwork.
Our commitment on every load out of Saint Peter Port is the same regardless of segment: one named coordinator, sealed carts from door to door, and a signed handover that closes the record, with airport catering at GCI held to that standard whether the aircraft is a scheduled service or a single VIP movement.
Scheduled, charter and VVIP catering at EGJB
01
Government and state flight catering at Saint Peter Port
The 1583 m runway at Saint Peter Port takes the aircraft that carry state visits and official delegations through this station, and government flight catering here is built around that constraint rather than around a wide-body assumption. Protocol is documented per passenger, staff are security-cleared, and the uplift for a head of state movement is sealed at the kitchen door before it ever reaches the catering apron at GCI.
Government & state flights →
02
Royal and VVIP flight catering at EGJB
A private airliner within the narrow-body envelope can be worked at Saint Peter Port because the runway and stand here are sized for exactly that class of aircraft rather than for a wide-body VIP type. Royal flight catering and VVIP movements are held to a written household specification kept on file between rotations, with halal and household dietary requirements produced on request and the same sealed chain of custody applied to every catering load at GCI.
Royal & VVIP flights →
03
Charter and ACMI flight catering at GCI
Within the narrow-body reference code held at Saint Peter Port, charter flight catering covers ACMI and wet-lease operators, group movements and special missions on the same stand access as scheduled traffic. Charter flight catering at EGJB is counted against the loading sheet and staged in galley order, so a multi-leg charter rotation through Saint Peter Port never arrives to a tray count that does not match the manifest.
Wide-body charter →
04
Airline and ad hoc catering at Saint Peter Port
A narrow-body reference code governs every stand at Saint Peter Port, and our crews plan ad hoc airline catering to that envelope rather than to a wider aircraft that never lands here. Outstation catering, diversion catering and technical stop catering at EGJB run off the same duty roster as scheduled work, with crew meals boxed separately and AOG covered across a multi-leg rotation through Saint Peter Port.
Commercial airlines →
05
Private jet and FBO catering at EGJB
Working within a narrow-body reference code means a business jet shares apron sequencing with scheduled and charter movements rather than a separate wide-body ramp, and private jet catering in Guernsey is planned around that shared sequence. Delivery reaches the FBOs on the field and the GA terminal at Saint Peter Port, with FBO catering held to the same cold chain and the same paperwork as any airline uplift out of this station.
Private jets →
FBOs at Saint Peter Port
asg flight support ltd
Inflight catering trusted by operators at Saint Peter Port airport
Ops desks judging airline catering at Saint Peter Port
Government flight department
Royal household
Charter operator
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Scheduled airline
“For our departure from Saint Peter Port (GCI/EGJB), we specifically needed airline catering IATA standards. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Good attention to the operational side of catering. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Scheduled airline
Achraf — Operations Desk Coordinator
“Our operation through Saint Peter Port (GCI/EGJB) included an ACMI request at short notice. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. Good support for a changing flight schedule. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Amir — Ramp Operations Manager
“I ordered business jet catering for our departure from Saint Peter Port (GCI/EGJB) and was very happy with the service. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. A very good experience from a flight attendant perspective. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Nicolas — Client Services Manager
Saint Peter Port (EGJB / GCI): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 1,583 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | EGJB |
Business jet catering questions at Saint Peter Port
Diversion catering and ramp questions at Saint Peter Port
What operations gets asked every week about Saint Peter Port.
Ask operations directly →Do you handle VIP flight catering, VVIP and government flight catering at Saint Peter Port?
Yes, under a documented protocol that covers security clearance, sealed uplift and a written household or delegation specification kept on file between movements.
Within a narrow-body reference code, how much does airline catering cost at Saint Peter Port?
There is no published price list: an airline catering cost here depends on cabin count, the specification chosen and the loading window worked, and our desk returns a quotation once those are known.
What is the lead time for a change of specification at GCI?
We ask for as much notice as the rotation allows, and how far in advance a menu is confirmed depends on the segment, but our kitchen can still absorb a last minute airline catering change ahead of the loading window closing.
Can you deliver private jet catering to the FBOs and the GA terminal at EGJB?
The same cold chain and paperwork used for an airline uplift covers business aviation here, so FBO catering reaches every operator on the field rather than a single handler.
In Saint Peter Port, do you deliver airline catering airside and how does it reach the aircraft?
A sealed cart is escorted across the apron for airside delivery to the stand, boarded by hi-loader to galley height wherever the aircraft and stand allow it.
Commercial aviation catering near Saint Peter Port
JER / EGJJ
St. Peter
Jersey · 39 km from Saint Peter Port
Airline & VIP flight catering →
ACI / EGJA
Saint Anne
Guernsey · 41 km from Saint Peter Port
Airline & VIP flight catering →
CER / LFRC
Cherbourg
France · 85 km from Saint Peter Port
Airline & VIP flight catering →
Charter flight catering quote for EGJB
Request a quote
Send us your catering needs for GCI
Saint Peter Port (GCI / EGJB)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Saint Peter Port, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Saint Peter Port (GCI)