Forever Fruits & Vegetables Prep Ltd

Sectors & Process

One prep partner,
every kind of kitchen.

From a single site gastropub to a national contract caterer, every account gets the same standards, traceability and morning delivery window.

01

Schools & academies

2 kg, 5 kg, 10 kg vacuum pack

Pre-portioned vegetable cuts and fruit packs that hit allergen, sugar and salt requirements for school kitchens at a price per cover that holds steady term on term.

  • Cuts sized for batch cooking and primary-school portions
  • Daily allergen statements with every delivery note
  • Multi-site routing across borough catering contracts

02

Care & healthcare

1 kg, 2 kg vacuum pack

Softer cuts, IDDSI-friendly textures and consistent portioning for care homes, hospital sites and recovery kitchens, with full traceability against every batch.

  • Smaller dice and finely shredded options for assisted dining
  • Allergen-coded labelling on every bag
  • Documented cold chain from prep bench to ward kitchen

03

Restaurants & gastropubs

1 kg, 2 kg, 5 kg vacuum pack

Consistent cuts that save your section chefs hours of mise en place, with the flex to drop in bespoke prep for a new menu within a week.

  • Bespoke cut specs to match your menu
  • Next-morning delivery across Greater London
  • No minimum spend on routed deliveries inside the M25

04

Hotels & conference

2 kg to 25 kg, plus fruit display tubs

From breakfast fruit packs to banqueting volumes, hotel customers get a single sheet covering room service, restaurant and events from one supplier.

  • Single delivery covering breakfast, lunch and event prep
  • Banqueting volumes scoped 14 days ahead
  • Out-of-hours desk for last-minute event changes

05

Ready-meal manufacturers

5 kg, 10 kg vacuum pack; bulk crates on contract

Tight cut tolerances, traceable raw material and consistent dry-matter for production lines that depend on inputs landing the same way every time.

  • Cut tolerances down to ±1 mm on spec
  • Pallet-level traceability and CoA on request
  • Scheduled drops aligned to your production calendar

06

Contract caterers

5 kg, 10 kg vacuum pack

Multi-site catering teams use us as a single-source prep partner: one price list, one delivery window, full reporting on volumes and waste.

  • Consolidated invoicing across sites
  • Monthly volume and waste reporting
  • Bespoke menu builds with your development chef

Process

From field
to your bench.

Six controlled steps stand between an approved grower and the morning your order lands on your prep bench. Every step is logged, checked and signed off.

  1. 01

    Reviewed annually

    Supplier approval

    Every grower and importer is approved against our supplier code: documented food safety, ethical trade and traceability before a single crate lands.

    • Annual supplier review
    • Documented traceability
    • UK-first sourcing policy

  2. 02

    Within 30 minutes of arrival

    Goods-in & QC

    Every pallet is checked at intake, temperature probed, brix-tested where relevant, visually graded against our specification.

    • Probe temperature on arrival
    • Reject any batch outside spec
    • Lot codes logged on intake

  3. 03

    1 to 4 °C, max 24 h before prep

    Chilled storage

    Whole produce moves straight into temperature-controlled storage, held at the optimum range for each crop before prep.

    • Continuous temperature logging
    • Separated stations for soil-on and washed produce
    • FIFO stock rotation

  4. 04

    Same day as dispatch

    Prep & cut

    Trained operators cut, slice, dice and shred to your specification on dedicated lines, with allergen cleans between runs.

    • Calibrated equipment & checks
    • Allergen-clean schedule logged
    • Cut sample retained per run

  5. 05

    Per batch, per shift

    Quality control

    Trained QC checks size, colour, texture, foreign-body and weight against the cut spec before packing.

    • Metal detection on packed bags
    • Weight check at every fifth pack
    • QC sign-off per batch

  6. 06

    Sealed within 60 minutes of cut

    Vacuum pack & label

    Cuts are vacuum-packed in food-grade film, labelled with product, weight, cut date, use-by, batch and allergen code.

    • Use-by based on validated shelf life
    • Batch code links to raw material lot
    • Allergen icons on every label

Different sector? Talk to us.

We work with most foodservice models. Tell us what you serve, how much, and how often, and we will scope a prep plan and price the same week.

Start a conversation