01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Karmøy, Norway
Wide-body airline catering, VIP & private jet catering at Karmøy (ENHD / HAU)
HAU (IATA) · ENHD (ICAO)
A wide-body reaching the galley door here does so across the 2,120 metre runway that this narrow-body-coded field still clears for larger movements, so inflight catering is planned to the aircraft actually on the stand, not to a generic profile. Loaded by hi-loader rather than left at the foot of the aircraft, every uplift and in-flight catering order at Karmøy moves straight to galley height under one ops desk.
2,120 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 — Karmøy
Inflight catering with hi-loader boarding at Karmøy
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at Karmøy (HAU)
In-flight catering, sealed cart to galley door, ENHD
Ramp access, not a kerbside handover, is what sets the loading window at Karmøy: the sealed cart moves from our kitchen to the apron under one escort and clears the galley door on a timed run. Nothing is estimated after that point, because the aircraft on stand fixes both the route and the sequence the crew loads to. Every catering uplift here is logged the moment it leaves the kitchen and again the moment it is signed for at the aircraft.
Between the kitchen and the stand at Karmøy sit screening, an escort and apron traffic, and the convoy is the part of the operation we plan against, not the food. Galley catering only becomes a risk once it leaves the sealed room, so the route is timed before the cart moves and covered if apron traffic runs against it. Temperature is logged at sealing and again at handover, and the chain of custody closes with a signature at the galley, not before it: that signed record is what a catering uplift at Karmøy is measured against.
One coordinator carries the seal from our kitchen to the signature at the aircraft.
Flight kitchen and crew meals for Karmøy, Norway
Airline food supplier crews cleared for Karmøy airport
HAU is provisioned from a kitchen built to run hot production, pastry, a cold larder and a protocol line under one roof, with output tracked against the HACCP standard the whole facility works to. Airport catering here is planned around a single narrow-body reference code, which keeps the cart specification and the tray count consistent rotation after rotation. That same production line supports airport catering for scheduled, charter and government movements without switching kitchens between them.
The team behind government flight catering at Karmøy is one named crew across every rotation, not a rotating pool: security clearance on file, listed on the access list, and trained to the household standards a royal or state movement expects. That consistency is what a protocol officer checks before anything on the tray. The same clearance and the same paperwork travel with a sealed uplift whether the aircraft on stand is a scheduled service or a state visit.
Halal airline meals and special meals at ENHD / HAU
VIP flight catering, specified per passenger at Karmøy (HAU)
Menus at Karmøy are written to the cabin and the mission rather than to a single fixed offer, and inflight catering here draws on produce sourced through Norway where the specification allows it: dairy, fish and orchard fruit worked into a seasonal rotation rather than a fixed set. First and Business cabins carry separate tray specifications, and the main cabin runs its own galley-ready format sized to the aircraft on stand. Halal, kosher, allergen and medical requirements are documented per passenger and per cabin before the cart is sealed, not adjusted afterwards. Each specification is filed against the standing order, so a repeat rotation loads to the same plan the crew has already seen.
First & VVIP cabins
First and VVIP cabins at Karmøy carry VIP flight catering plated to a written specification, with caviar and à-la-carte service available on request rather than fixed to a single set menu. The specification is filed against the standing order, so a repeat movement boards to the same presentation the crew has already signed off.
Business cabins
Business cabins at ENHD run on multi-choice hot service built to a cabin specification, with oven-ready formats sized to the galley fitted to the aircraft on stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, alongside the tray sets and meal boxes loaded for the passenger cabin.
Protocol & dietary
Protocol and dietary requirements at Karmøy are documented per passenger, covering household, religious and medical needs alongside halal and kosher sets and the full range of IATA special meal codes. Inflight catering produced against these codes is prepared on a separate line and sealed before it leaves that line.
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
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering food safety at Karmøy (HAU)
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 HAU
A single narrow-body reference code and one runway of 2,120 metres set the profile at Karmøy: movements are worked one at a time rather than in overlapping waves, which turns catering into a repetition problem more than a capacity one, since the same cart specification has to hold rotation after rotation. Airline catering, aviation catering and airport catering at Karmøy all run off that same single-movement rhythm rather than a bank of parallel stands.
The uplift reaches the aircraft by hi-loader from our kitchen to the galley door, staged on the apron under escort rather than dropped at the foot of the aircraft. Airline catering at ENHD is loaded directly to galley height, with the ramp crew working to the same loading sheet the kitchen sealed the cart against, so the sequence is fixed before the truck moves.
One coordinator carries responsibility for a movement from seal to signature, with sealed carts and a signed handover the fixed commitment at this stand, whatever kind of flight is on it.
Airline, charter and VVIP catering at Karmøy
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Government and state flight catering at ENHD
A narrow-body reference code means every movement here is worked as a single, sequenced loading plan rather than one of several parallel stands, which suits the documentation load a delegation brings. Government flight catering at Karmøy covers state visits and official movements, with the protocol file kept per passenger, security-cleared staff on the cart, and the uplift for any head of state aircraft sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at HAU
Narrow-body coded, one runway long: that reference code lets Karmøy hold a single loading plan to a written household specification rather than juggling several. Royal flight catering here covers private airliners including BBJ and ACJ types, with VVIP and royal household requirements, including halal, held on file between movements rather than rebuilt each time.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Karmøy
We work every charter flight catering movement at Karmøy against the same narrow-body reference code that governs a scheduled rotation, so ACMI and wet-lease operators, group movements and special missions load to one sequence rather than a plan. Multi-leg charter flight catering here still runs a full cabin uplift counted against the loading sheet, staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at ENHD
Off a single narrow-body reference code, Karmøy still takes carriers running it as an outstation between scheduled rotations. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering are worked off one duty roster, with AOG covered across a multi-leg rotation and crew meals at HAU boxed to the same roster as the passenger cabin.
Commercial airlines →
05
Private jet and FBO catering at HAU
The 2,120 metre runway at Karmøy also carries the business aviation movements worked from the same apron as scheduled traffic. Private jet catering reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, with FBO catering handled by our dedicated branch rather than a separate kitchen.
Private jets →
Inflight catering trusted by operators at HAU
Ops desks on aviation catering at Karmøy, Norway
Government flight department
Royal household
Charter operator
Scheduled airline
“I asked for airline catering IATA standards at Karmøy (HAU/ENHD) because we had limited time to reset the galley. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Exactly what we need for a quick galley setup. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Jack — Station Services Coordinator
“We had an outstation requirement at Karmøy (HAU/ENHD) and the coordination was very smooth. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. We appreciated how easy the coordination was. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Private jet operator
Maria — VIP Flight Operations Manager
“For our business jet at Karmøy (HAU/ENHD), I arranged private jet menu with a few passenger-specific requests. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. I would definitely order from them again. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Government flight department
Julia — Government Aviation Coordinator
Karmøy (ENHD / HAU): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,120 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | ENHD |
Business jet catering questions at ENHD / HAU
Diversion catering and ramp questions at ENHD / HAU
What operations gets asked every week about Karmøy.
Ask operations directly →Is VIP, VVIP and government flight catering handled at ENHD, and under what protocol?
Our coordinator runs every VIP flight catering and government flight catering movement to a written protocol file, with security-cleared staff and the uplift sealed before it leaves the kitchen.
Where does airline catering cost get set for a movement through Karmøy?
The specification sheet fixes it: cabin count, tray standard and the loading window all feed the airline catering cost, and the desk returns a quotation against that document rather than a price list.
Does Karmøy Airport deliver private jet catering to the FBOs and the GA terminal on the field?
Every FBO on the field takes private jet catering and FBO catering on the same cold chain and paperwork as an airline uplift.
At what point does an order need to be placed for HAU, and how late can the specification still change?
The step that comes first is the loading window booking, and the lead time for a full specification runs from that point, with last minute airline catering handled where the roster still allows a change.
Who documents halal, kosher and the special meal codes for movements through ENHD?
On every cabin, halal, kosher and the full set of SPML special meal codes are produced on a separate line and documented per passenger before sealing.
When is airline catering delivered airside at Karmøy, and how does the uplift reach the aircraft?
Once the cart clears screening, airline catering moves by hi-loader straight to the galley door, with airside delivery logged from seal to signature.
Commercial aviation catering near Karmøy
SRP / ENSO
Leirvik
Norway · 50 km from Karmøy
Airline & VIP flight catering →
SVG / ENZV
Stavanger
Norway · 58 km from Karmøy
Airline & VIP flight catering →
BGO / ENBR
Bergen
Norway · 105 km from Karmøy
Airline & VIP flight catering →
Charter flight catering quote for HAU
Request a quote
Send us your catering needs for HAU
Karmøy (HAU / ENHD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Karmøy, 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 Karmøy (HAU)