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Allergen-safe inflight catering for private jets: how to share allergy details, how every item is labelled for the fourteen major allergens, individual trays with name labels, sauces packed separately and calm service tips for cabin crew. Examples from Oxford (EGTK / OXF), Edinburgh (EGPH / EDI), Madrid (LEMD / MAD) and our own kitchens at Paris (LFPB / LBG) and Nice (LFMN / NCE), with halal, kosher and alcohol-free options, separate crew meals and simple ordering at order@gl

Kosher private jet catering explained: what glatt, pareve, meat and dairy mean, why meals travel double-sealed with certification, and how cabin crew reheat and serve them with confidence. What to include in your order, Shabbat timing and kosher wine subject to local rules, for flights from Teterboro (KTEB / TEB), New York JFK (KJFK / JFK), London City (EGLC / LCY), Paris (LFPB / LBG), Geneva (LSGG / GVA) and Tel Aviv Ben Gurion (LLBG / TLV), with FBOs and events.

Vegan and vegetarian private jet catering: the difference between vegetarian, vegan, pescatarian and plant-based, the hidden ingredients worth checking, from stocks to gelatine, and how to build a satisfying plant-based menu and keep every diet separate on board. Ordering tips for flights from London City (EGLC / LCY), Farnborough (EGLF / FAB), Paris (LFPB / LBG), Nice (LFMN / NCE) and Madrid (LEMD / MAD), with FBOs, events and allergen labels on every item.

Passenger expectations for inflight catering today: anticipation, dietary and cultural care, wellness, presentation and consistency on every flight. How a well-organised VVIP catering service keeps pace, with halal, kosher and alcohol-free menus, examples from Larnaca (LCLK / LCA), Paphos (LCPH / PFO) and Dubai (OMDB / DXB), and planeside delivery at Nice (LFMN / NCE) and Paris (LFPB / LBG), plus local FBOs, seasonal events and our coming client portal. Order 24 hours ahead.