01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Húsavík, Iceland
Airside airline catering, VIP & private jet catering at Húsavík (BIHU / HZK)
HZK (IATA) · BIHU (ICAO)
A narrow-body reference code sets what boards at this stand, and inflight catering here is planned around that single rating rather than assumed. We run in-flight catering to the aircraft door by ramp vehicle, holding the same cold chain and hi-loader discipline we apply to any wide-body uplift elsewhere.
1,605 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
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 — Húsavík
Inflight catering loaded to galley height at HZK
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at Húsavík
Aircraft catering sealed from kitchen to galley at Húsavík, Iceland
Ramp access governs the window more than any single measurement: the apron sequence at Húsavík determines when a cart can move, not the other way round. Every catering uplift here is planned against that sequence rather than against a fixed clock, because the apron, not the kitchen, sets the pace. That is why the loading window at BIHU is built stage by stage, from seal to signature, instead of quoted as one flat figure.
Between our kitchen and the stand at Húsavík sit screening, an escort requirement and apron traffic that moves on its own schedule, and we plan every catering uplift against the worst case those three present rather than the average one. Chain of custody is kept unbroken from the moment a cart is sealed to the moment it is signed for at the galley, with no gap where the load is unaccounted for. Galley catering handover here is logged twice, once at sealing and once at the aircraft, so the record shows exactly who held the load and when.
One sealed cart, one signature, from our kitchen door to the galley.
Crew meals and pilot meals for Húsavík airport departures
Cargo crew meals produced to the same standard at BIHU / HZK
Airport catering at Húsavík runs from a single production kitchen holding hot production, pastry, a cold larder and a protocol line under one roof, built to HACCP standard and audited on that basis rather than on a passing inspection. That structure is what lets airport catering here move from a raw delivery to a sealed tray set without leaving the building. Cold chain is held from the larder to the cart, so nothing waits at ambient temperature between the two.
The team that handles government flight catering at Húsavík is the same named crew on every rotation, not a rotating pool assigned on the day. Each member carries a security clearance on file and sits on a fixed access list before a sealed uplift is ever loaded onto their cart. That continuity is what a protocol officer checks first, and at BIHU it is answered by the roster rather than by a promise.
Kosher inflight catering and dietary sets at BIHU
VVIP catering to a written specification at Húsavík
Menus at Húsavík are set against the cabin and the mission first, then adjusted for season, so a First cabin sees a different tray build from a main-cabin rotation on the same aircraft. Iceland's produce runs through the specification in general terms, dairy, fish and orchard fruit sourced regionally rather than named as a dish. Inflight catering at Húsavík is built to a written specification that stays fixed between rotations, so a repeat operator sees the same standard on every visit. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, filed against the loading sheet rather than left to memory.
First & VVIP cabins
First and VVIP cabins at Húsavík are plated to a written specification kept on file between rotations, with à-la-carte service available on request rather than fixed by default. VIP flight catering here is signed off before the cart ever reaches the aircraft, so the presentation matches the standing order exactly.
Business cabins
Business cabins at BIHU run on multi-choice hot service built to oven-ready formats sized to the galley fitted on the aircraft, boxed in tray sets rather than plated individually. Crew meals in Húsavík are boxed to the roster count, with cabin crew meals and pilot meals kept as separate sets so neither is short on the day.
Protocol & dietary
Protocol and dietary requirements at Húsavík are documented per passenger, covering household, religious and medical sets on a single record that travels with the load. Halal and kosher trays, together with the full range of IATA special meal codes, are produced on a separate line and sealed before that line's output leaves the building, and inflight catering at HZK never mixes that line with the general cabin run.
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
HACCP-compliant aircraft catering at Húsavík airport
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 Húsavík (HZK)
Húsavík operates a single narrow-body reference code, which means every rotation here is planned against one runway rating rather than a mix of aircraft classes competing for the same stand. That single rating turns each movement into a repetition problem more than a capacity one: the same specification, the same sequence, run again on the next departure.
The uplift reaches the aircraft by ramp vehicle from our kitchen, with the loading crew working the stand directly rather than staging at a kerb. Airline catering at BIHU and aviation catering at BIHU both follow that same route, cart to ramp to galley door, with no intermediate handoff built into the plan.
We commit one coordinator to each rotation here, sealed carts logged at both ends, and a signed handover at the aircraft: in-flight catering at HZK and airport catering at HZK are held to that same commitment, and inflight catering at BIHU is never treated as a lesser version of it.
Aviation catering for five mission types at HZK
01
Government and state flight catering at BIHU
The 1605 m runway at Húsavík sets the aircraft classes this field receives, and government flight catering here is built around that same limit rather than around a fixed terminal. Delegations and official movements travel with a protocol file documented per passenger, security-cleared staff assigned to the load, and the uplift sealed before it leaves our kitchen, with a head of state movement handled on exactly that same file rather than a special one.
Government & state flights →
02
Royal and VVIP flight catering at HZK
A private airliner within the narrow-body reference code held at Húsavík can be boarded here on the same rating that governs every other movement on this field. Royal flight catering and VVIP work for BBJ and ACJ types run to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request rather than assumed in advance.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Húsavík
Against the single narrow-body reference code held at Húsavík, charter flight catering here is planned stand by stand rather than assuming spare wide-body capacity that this field does not carry. Charter flight catering at HZK covers ACMI and wet-lease operators, group movements and special missions, with a full multi-class uplift counted against the loading sheet and staged in the order the galleys are laid out, and charter flight catering at BIHU follows that same count on every leg.
Wide-body charter →
04
Airline and ad hoc catering at BIHU
A single narrow-body reference code at Húsavík means every carrier working this field is planned against one runway rating rather than a mix of stand sizes, which keeps ad hoc airline catering predictable even on short notice. We run outstation catering for carriers treating BIHU as a stopover, diversion catering when a rotation lands here unplanned, and technical stop catering off the same duty roster, with crew meals at HZK and ad hoc catering at HZK held to the tray standard regardless of how the leg was booked.
Commercial airlines →
05
Private jet and FBO catering at HZK
A narrow-body reference code at Húsavík limits the loading plan to what that rating allows on the ramp, and business aviation traffic is sequenced within it rather than around it. Private jet catering in Húsavík is delivered to the FBOs on the field and the GA terminal, run by our dedicated branch on the same cold chain and the same paperwork as an airline uplift, with FBO catering never treated as a separate standard from the rest of the field.
Private jets →
Charter flight catering reviewed at BIHU
Flight departments on jet catering at HZK
Government flight department
Royal household
Charter operator
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Scheduled airline
“We arranged tour operator charter catering for the group at Húsavík (HZK/BIHU) after a late schedule update. The meals were clearly labeled, portions were suitable for the group, and the delivery stayed on time despite a moving departure. The crew was happy with the organization. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Robert — Airline Operations Controller
“We arranged humanitarian flight catering at Húsavík (HZK/BIHU) for a non-routine passenger movement. Communication with operations was efficient and the order was adapted quickly when our timings moved. Reliable service when the mission does not allow delays. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Alina — Private Jet Operations Manager
“We used the team at Húsavík (HZK/BIHU) for cargo airline catering on a night operation. Meals arrived on time and were packed practically for a working crew rather than over-presented. A reliable option for cargo operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Hassan — Operations Controller
Outstation catering data for Húsavík (BIHU / HZK)
| Datum | Value |
|---|---|
| Longest runway | 1,605 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | BIHU |
Business jet catering questions at BIHU
Diversion catering and ramp questions at BIHU
What operations gets asked every week about Húsavík.
Ask operations directly →Do you cater VIP, VVIP and government flights at HZK, and under what protocol?
Yes, under a documented protocol file: VIP flight catering and government flight catering here follow the same security-cleared handling, with the uplift sealed before it leaves our kitchen.
Can you deliver private jet catering to the FBOs and the GA terminal at BIHU?
One narrow-body reference code governs every stand here, and within that limit we run private jet catering and FBO catering to every operator on the field on the same cold chain as an airline uplift.
How are halal, kosher and the IATA special meal codes produced for flights through Húsavík?
Húsavík rotations carry halal and kosher trays produced on a separate line, with the full set of SPML codes documented per passenger rather than left as a general note.
Húsavík airport — do you deliver airline catering airside, and how does the uplift reach the aircraft?
A ramp vehicle carries the sealed cart from our kitchen to the stand for airside delivery, with hi-loader boarding used wherever the aircraft type on the day calls for it.
Against the single runway rating held at Húsavík, what does airline catering cost at HZK?
There is no fixed price list: cost depends on cabin count, the specification chosen and the loading window requested, and our desk returns a quotation once those are known.
What lead time does BIHU need for an order, and how late can the specification still change?
We ask for standing notice on a scheduled rotation, and we can still take a late change to a specification close to departure when the loading window allows it, which covers most last minute airline catering requests.
Commercial aviation catering near Húsavík
MVA / BIRL
Myvatn
Iceland · 40 km from Húsavík
Airline & VIP flight catering →
AEY / BIAR
Akureyri
Iceland · 44 km from Húsavík
Airline & VIP flight catering →
SIJ / BISI
Siglufjörður
Iceland · 70 km from Húsavík
Airline & VIP flight catering →
Flight catering quote for Húsavík (HZK)
Request a quote
Send us your catering needs for HZK
Húsavík (HZK / BIHU)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Húsavík, 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 Húsavík (HZK)