Chef Whites In Lambourn Collected To Schedule

Yes — Lambourn sits on the RG17 round, 7 days, 52.9 miles from our Wembley plant.

• Shared with Eastbury, East Garston and Great Shefford — one van, one run, which is what keeps a small kitchen sensible to price.
• Collections here run to scheduled days, agreed when the account opens, because Lambourn is only 52.9 miles out.
• 7 kitchens around RG17 are already on this round — we are not learning the area on your account.

In person, section by section — not off a headcount.

• Every section is sized at setup — not estimated from a headcount.
• A new commis goes on the account the same week — rather than waiting for an order cycle.
• Garments are named — which takes the sorting job off the pass entirely.
• Par counts are re-set after the first month — against what the brigade actually used, because any opening count is an estimate.

Outside both, because prep is the window most suppliers hit.

• The time is agreed when the account opens — against your service pattern, not ours.
• A drop in the middle of prep is a drop nobody can receive. The round is sequenced around that.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — holidays and sickness are the usual cause of a missed slot elsewhere; here the slot travels with the round sheet.

No long-term tie-in and no exit fee.

• Terms flex with seasonal demand — Lambourn in August and Lambourn in January are different kitchens, and the account should say so.
• Nothing needs you to be out of your current contract first — the count and the quote commit you to nothing.
• Stock arrives before the old supplier is stood down — you are never between suppliers.
• If it is not working, say so — the fix is usually a number on the sheet rather than a new contract.

Both, and mixed accounts are normal. Plenty of Lambourn kitchens run half and half.

• Hire — we own the garments, replace them on wear and manage sizing as the brigade changes.
• Wash-only — the same whites that left Lambourn, tracked by name, never swapped into a pool.
• Plenty of kitchens do both — hire what nobody reads, keep your own name on the whites.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.

Always. Kitchen work never follows table linen through the machine.

• Grease, protein and scorch need their own wash — grease lifts at a different temperature from protein, and scorch responds to neither.
• Whites never run through the cycle the table linen was on — and that separation is the whole reason ours stay white.
• Colour-coded cloths stay in their own classification — which matters on any site that needs an audit trail.
• Every load is temperature logged — so there is a record behind the classification rather than an assurance.

There is no honest price list for kitchen work. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Lambourn before quoting — rather than pricing off your last invoice.
• No minimum order — so a small kitchen is a normal account.
• The count includes your busy season — which is where most estimates fall over; a figure taken in February will not survive August.
• The count and the quote cost nothing — there is no cost to finding out what it would look like.

Yes. Contract catering, schools and care homes are all on the rounds.

• 1 school kitchens around RG17 are already on the round — the classification and the paperwork already suit that kind of site.
• Term-time and seasonal swings are planned in — a quiet August is expected, not penalised.
• Colour-coded cloths and named whites — so the coding still means something when the cloths come back.
• Contract caterers running several sites — get one account manager and staggered collection days across the group.