Chef Whites In Walton on the Hill On The Kitchen Round

Yes — Walton on the Hill sits on the KT20 round, 7 days, 19.8 miles from our Wembley plant.

• Shared with Tadworth, Headley and Kingswood — adding you changes the schedule, not the route.
• A missed window here is picked up on the next round rather than the next week, which is what 19.8 miles buys you.
• 11 kitchens around KT20 are already on this round — so the vehicle is sized for kitchen work rather than adapted to it.

It is quoted, not tariffed. The number depends on sections and turnover, not on floor area.

• We count a real week in Walton on the Hill before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — a two-section Walton on the Hill kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — and commit you to nothing.

Yes, and they are not an afterthought on a restaurant round.

• 2 school kitchens around KT20 are already on the round — so term-time volume changes are planned rather than improvised.
• 1 care home kitchens nearby — where consistency matters more than turnaround speed, and the account is set up for that.
• Colour-coded cloths and named whites — which is what an inspection actually looks for.
• Contract caterers running several sites — are handled as one account across Reigate and Banstead, not as separate customers.

Sizing is where most kitchen accounts go wrong, so we do it on site.

• Every section is sized at setup — larder and pastry do not wear through jackets at the same rate, and the count reflects that.
• A new commis goes on the account the same week — a phone call to your account manager, not a reorder.
• Garments are named — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — once we have seen a real Walton on the Hill month rather than a first guess.

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, a missed window here is picked up on the next round rather than the next week.
• 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 — rather than locking you into a summer volume you do not use in February.
• Nothing needs you to be out of your current contract first — we will size your brigade while you are still under someone else.
• Stock arrives before the old supplier is stood down — so no Walton on the Hill section starts a shift without whites.
• If it is not working, say so — most problems are a wrong par count or a wrong delivery window, and both are fixable without changing supplier.

Both, and mixed accounts are normal. The two sit on one invoice and one round.

• Hire — the rail is maintained for you, including the jackets that scorch first.
• Wash-only — garment for garment, never substituted.
• Plenty of kitchens do both — the embroidery matters on the jacket, rarely on the oven cloth.
• 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 — which is the usual reason jackets go grey.
• Colour-coded cloths stay in their own classification — through the whole process.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.