01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Cork, Ireland
Hi-loader airline catering, VIP flight catering and private jet catering at Cork (EICK / ORK)
ORK (IATA) · EICK (ICAO)
Two runways, the longer at 2,133 metres, hold Cork to a narrow-body reference code, and we run our uplift to that scale: one ops desk, in-flight catering and inflight catering staged to a single specification rather than spread across mixed fleets. Our hi-loader reaches wide-body and narrow-body galley doors alike, boarding airside rather than leaving trolleys at the foot of the aircraft, with the kitchen dispatch timed to each rotation.
2,133 m
Longest runway
Narrow-body
Largest aircraft handled
2
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 — Cork
Hi-loader boarding for inflight catering at EICK
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Cork airport
Aircraft catering handover at the galley door, Cork airport
Two runways and a narrow-body reference code keep the ramp at Cork compact, and that compactness is what makes the catering uplift here repeatable rotation after rotation. Ramp access is booked with the same slot as the aircraft, not arranged afterwards, so the cart clears the apron on the same clock as pushback. Nothing on this route is estimated: it is walked, timed and signed at both ends.
Screening, an escorted route and apron traffic sit between our kitchen and the stand at Cork, and every catering uplift here is planned against the busiest of the three rather than the easiest. The galley catering leaves the kitchen sealed, travels under escort on a fixed route, and is opened for the first time at the aircraft door, in view of the crew taking the handover. That sequence is the chain of custody a security-cleared team is accountable for, cart by cart. Temperature is logged at sealing and logged again at handover, and the paperwork that closes the load carries a signature at each end, not one.
One coordinator owns the load from the kitchen seal to the aircraft signature.
Crew meals and pilot meals for EICK / ORK departures
Cleared crews behind government flight catering at Cork (ORK)
The flight kitchen that provisions Cork runs hot production, pastry, a cold larder and a protocol line under one roof, built to hold HACCP standard through every stage of the process rather than at spot checks. Airport catering at Cork moves off that single site, with the cold chain tracked from the moment a tray is packed to the moment it clears the galley door. That single-site model is what lets airport catering here serve a narrow-body rotation and a VIP movement from the same kitchen on the same afternoon.
The team assigned to government flight catering at Cork is the same named crew on every rotation, not whoever is on shift: security clearance on file, listed on the access list held for the stand, and briefed on royal household standards where a movement calls for them. That continuity is what a protocol officer checks before anything else, because a rotating roster cannot carry a chain of custody the way a fixed one can. Paperwork travels with the sealed uplift at every stage, from the kitchen seal to the aircraft signature, and catering at ORK is logged against that same named team each time.
VIP flight catering and dietary sets at Cork
Royal flight catering standards per cabin at Cork, Ireland
Menus at Cork are written to the cabin and the mission first, then adjusted for the season, rather than fixed to a single fleet-wide standard. Ireland's dairy, fish and orchard produce feature where the specification calls for local sourcing, worked into a plated First service or into a galley-ready tray set depending on the cabin it is boarded to. Inflight catering here also carries the full documented range: allergen, halal, kosher and medical sets, each labelled per passenger and per cabin before it leaves the kitchen. Nothing reaches the aircraft without that label attached, whatever the class of cabin it is boarded to.
First & VVIP cabins
First and VVIP cabins at Cork are plated to a written specification kept on file between movements, with à-la-carte and caviar service available on request rather than fixed to a single set menu. Presentation is checked against that standing order before boarding, not improvised at the galley door.
Business cabins
Business cabins at ORK run a multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, boxed as tray sets rather than loose trays. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so the galley crew loads without sorting at the door.
Protocol & dietary
Protocol and dietary requirements at Cork, from household and religious needs to medical restrictions, are documented per passenger rather than assumed from a general order. Halal and kosher sets and the full IATA special meal code range are produced on a separate line and sealed before that line closes, which is what inflight catering in Ireland is built to guarantee on every rotation.
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 EICK / ORK
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 EICK
Two runways and a narrow-body reference code keep Cork's traffic to scheduled and charter movements rather than a mixed wide-body programme, and that profile is what shapes how catering is planned here: a repeat rotation is a repetition problem, worked to the same specification each time rather than reinvented cycle by cycle.
Uplift moves from our kitchen to the stand on a fixed route, loaded by hi-loader to galley height rather than left at the foot of the aircraft, with ground handling covering the apron leg of the movement. Airline catering at Cork, aviation catering in Ireland and in-flight catering in Ireland all run off that same single ops desk rather than three separate lines.
What we commit to on this stand is one coordinator per rotation, sealed carts from kitchen to door, and a signed handover at the aircraft — the same commitment whether the load is a single narrow-body turn or a government movement, because inflight catering at ORK and airport catering in Cork are planned stand by stand, not fleet by fleet.
VVIP catering alongside scheduled flights at EICK
01
Government and state flight catering at ORK
A narrow-body aircraft on a state programme boards here under the same reference code as a scheduled service, which is what lets government flight catering at Cork run without a separate ramp arrangement. Delegations and official movements travel with a protocol file documented per passenger, security-cleared staff on the load, and the uplift sealed before it leaves the kitchen for any head of state movement on the schedule.
Government & state flights →
02
Royal and VVIP flight catering at Cork
At a field held to a 2,133 metre runway, a private airliner on a royal household rotation boards to the same written specification kept on file between movements, rather than a menu rebuilt from scratch each time. Royal flight catering at Cork covers BBJ, ACJ and wide-body VVIP movements, with halal and household dietary requirements produced on request against that standing file.
Royal & VVIP flights →
03
Charter and ACMI flight catering at EICK
Sequencing a full three-cabin load against a 2,133 metre runway means staging the galleys in the order they are fitted, not the order a broker requests them. Charter flight catering at Cork covers ACMI and wet-lease operators, group movements and special missions, with charter flight catering counted against the loading sheet stand by stand rather than estimated.
Wide-body charter →
04
Airline and ad hoc catering at ORK
Aerodrome reference code narrow-body governs every stand Cork can offer a scheduled service, and that single classification is what keeps ad hoc airline catering repeatable across carriers using the field as an outstation. Outstation catering, diversion catering and technical stop catering run off the same duty roster, AOG included, across a multi-leg rotation without a change of kitchen.
Commercial airlines →
05
Private jet and FBO catering at Cork
Two runways, the longer at 2,133 metres, keep general aviation traffic on the same ramp as scheduled movements, which is why private jet catering at EICK runs on the identical cold chain and paperwork as an airline uplift. Our dedicated branch delivers to the FBOs on the field and the GA terminal, sealed and logged the same way, whichever apron the aircraft is parked on.
Private jets →
Charter flight catering trusted by operators at Cork airport
Operators on commercial aviation catering at EICK / ORK
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Cork (ORK/EICK), we specifically needed HACCP. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. The crew appreciated how easy it was to load. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Helena — Cargo Network Controller
“We used the team for ad hoc catering at Cork (ORK/EICK) during a tight turnaround. They understood the operational language and did not need every change explained twice. That operational understanding was the biggest advantage. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Scheduled airline
Elias — Ground Operations Coordinator
“I needed reliable business jet catering at Cork (ORK/EICK) for a same-day departure. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. Reliable, responsive, and easy to work with. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Mark — Airport Duty Manager
Airport catering reference for Cork (EICK / ORK)
| Datum | Value |
|---|---|
| Longest runway | 2,133 m |
| Runways | 2 |
| Aerodrome reference code | narrow-body |
| ICAO | EICK |
Aircraft catering questions at Cork, Ireland
Diversion catering and ramp questions at Cork
What operations gets asked every week about Cork.
Ask operations directly →Do you handle airline catering cost at Cork on a fixed price list?
Yes, by working from a quotation built on cabin count, specification and loading window rather than a published rate. Airline catering cost at Cork is confirmed once those three are known, and the desk comes back with a figure before the rotation is booked.
Which lead time do you need for an order at Cork Airport?
The loader and the cart route are booked against the aircraft's own slot, so lead time follows the schedule rather than a fixed cut-off; how far in advance we ask for that slot depends on the rotation. Last minute airline catering is still worked where the loading window allows it, confirmed against the sealed cart route rather than a fresh build.
Given the narrow-body reference code held at ORK, can airline catering be delivered airside?
There is a hi-loader route from our kitchen to every stand at ORK, so airside delivery reaches the galley door rather than stopping at the foot of the aircraft. Airline catering here is boarded, not handed off at the ramp edge, on every rotation.
How does private jet catering reach an aircraft parked on the general aviation ramp at EICK?
EICK routes private jet catering to the FBOs on the field and the GA terminal on the same cold chain as an airline uplift. FBO catering here carries the identical paperwork and seal as a scheduled rotation, whichever apron the aircraft sits on.
Jet catering at airports near Cork
KIR / EIKY
Farranfore
Ireland · 80 km from Cork
Airline & VIP flight catering →
SNN / EINN
Shannon
Ireland · 100 km from Cork
Airline & VIP flight catering →
WAT / EIWF
Waterford
Ireland · 104 km from Cork
Airline & VIP flight catering →
Flight catering quote for EICK
Request a quote
Send us your catering needs for ORK
Cork (ORK / EICK)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Cork, 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 Cork (ORK)