The Avenell

Objectives:
- Develop a grazing menu concept with theatre action, with dishes served on
small plates guests
- Design menus that incorporate provenance of food, local produce, seasonality,
sustainability, and lifestyle choices
- Present a bar offering with speciality cocktails, draft, lager and bitter, and a
selection of wines




Challenges:
- Kitchen access for additional requirements during service & clearing of the
space
- Additional deep fat fryer in box kitchen to service The Avenell
- Cooking food vs hot holding

Resolutely British

Theatre Food Stations with live carving, select 1

Salt Hereford Beef
Rye bread, watercress, horseradish, mustard & pickles

Treacle cured Scottish Smoked Salmon
Irish soda bread, deep fried capers, soused shallots,
pickled cucumber, whipped citrus butter

Mini roast dinner Roast Welsh Lamb
Rosemary roast King Edward potatoes, Heritage carrots & peas,
gravy, mint sauce

Select 4

Cured British Meats & Cheese
Scottish wild venison, Somerset pokers, Bath Blue (V),
Cobble Lane smoked Ham, potato & rosemary sourdough,
whipped Somerset butter, homemade chutney, pickled onions

English Vegetable Garden (Ve, V)
Young pea & broad bean, mint
Beats, ruby leaves, candied walnuts, honey
Spinach, fennel, pomegranate

Crispy Cornish pollock
Pea mousse, vinegar gel, chunky chips

Toad in the hole
Yorkshire Pudding, Lincolnshire sausages, red onion jam

Old spot sausage rolls & Keens cheddar pies (V)
Homemade tomato ketchup

Dressed Portland crab
Brown sourdough, whipped Somerset butter

Celtic prawn cocktail
Spicy avocado, coriander & tomato, lime

Live street food stalls






Select 1


Ramen Bar
Sea salt pork or miso broth (Ve) with noodles
Pork Belly ramen
Shimeji mushrooms, shitaki mushrooms & tofu (Ve)
Spring onions, bean sprouts, toasted sesame seeds,
pork crackling, chilli oil


Tandoori Wrap bar
Tandoori Chicken
Lamb Tikka
Paneer, spinach and chickpea Balti (v)
Raita, mango chutney, lime pickle

Hirata Bun
Sticky Hoisin duck
Coriander, garlic & lime marinated tofu with kimchi (Ve)
Spring onions, chillies, pickled ginger, sesame seeds (v)

Burrito Station
Pork Belly
Smokey BBQ pulled Jack Fruit (Ve)
Guacamole, spicy tropical fruit salsa, gujillo sauce,
tomatillo salsa(v)

Mac ‘n’ Chowder
Clam & pancetta chowder, jalapeno corn bread
Cheese & Truffle Mac (V)

Sweet Tooth (half-time)






Select 2


Resolutely British
Cox’s spiced apple tart, custard
Norfolk Treacle tart, clotted cream
Earl Grey parfait, lemon curd, crumble
Eton Mess
Bakewell tart, custard
Jam roly poly, custard
Trifle
Bread & butter pudding


Street Food Inspired
Churros, chocolate sauce
Waffle bar
Ice cream bar with waffle cones and all the
toppings
Sticky toffee & Brownie warmie
Cake & mini shakes



Coffee
Cappuccino
Latte
Espresso
Hot Chocolate
English tea, infusions

The Avenell



Servery Quote Comparison










Shine Advance
Total £ 81,241.00 £ 115,805.99

Difference £ 34,564.99



Key quote differences

Item Difference

Missing slicer on quote from Shine £3600


Advance have used Thermodyne £10400

cupboards, whereas Shine used
basic hot cupboards

Advance have quoted for bespoke £8000

fridges to match design & sizes
required/ bespoke fabrication of

counters

£8000
Heat lamps

Hot/cold carving unit £6000

The Avenell



Bar Quote Comparison








Advance Interbar

Total £ 64,528.42 £ 62,725.91

Difference -£ 1,802.51

The Avenell



Total Cost (Exc. VAT)








Item Price

Advance (Food) £ 115 805.99

Interbar (Bar) £ 62 725.91

Additional Costs

Tills (approx) £ 5 000.00

CCG (approx) £ 35 000.00

Coffee machine Lavazza to confirm

Total £ 218500.00

c

C
B
A
D
Rev.
Date
this company. A charge may be levied.
Equipment. Any variations must be brought to the
All dimensions shown on this drawing are the required
attention of Advance Catering Equipment immediately.
minimum finished wall dimensions by Advance Catering
whole or part without the prior written consent of
This drawing is the property of The Advance Group
and must not be copied or passed to a third party in
Description
30.10.18 AMENDED BORDER
12.10.18 AMENDED AS REQUESTED
28.11.18 Amended following site meeting
GAS
21.11.18 1.16 - 1.18 REVISED AS REQUESTED
REGISTER
TM
safe
1.11a
1.11b
point.
Electrical:
Mechanical:
Wiring Regulations.
on the day of installation.
Extraction/Ventilation:
1.11
PROPOSED LAYOUT
1.20
bin
1.22
1.19
1.22a
1.13
pipe and suitably bracketed to floor with gas cocks to each connection
to ensure that all electrical services comply with the I.E.E. 17th Edition Of
by the electrical contractor. It is the electrical contractors responsibility to
Paragraph 6.2. Gas manifold within the cooking suite must be run in iron
Advance Catering Equipment will only terminate to services above finished
Electrical connections are NOT included (unless specified) although we have
floor level. Gas services to be in accordance with B.S. 6173:2009 Section 3,
All earthbonding & positioning of general purpose sockets to be undertaken
bin
1.12
included for a speed controller. An electrician would need to be in attendance
bin
Gas:
1.14
GF
GF
GF
GF
Water:
By
from freezing.
Hot Water Pressure:
Zuluft
1.26
extract is switched on.
Cold Water Pressure:
boosting set is supplied.
Hot Water Temperature:
1.26a
Ventilator
Rev.
Kondensator
Regler
Ventilator
Minimum of 1.5 Bar and a Maximum of 4.0 Bar.
Minimum of 2.0 Bar and a Maximum of 4.0 Bar.
1.15
Elektronik
Date
Kompressor
1.16
1.17
230 V
Hot water is to be between 50° and 60°C and is to be protected
Kompressor
1.27
Fühler-Heizung
If the water pressure is below 1.5 Bar we recommend that a pressure
to the kitchen gas supply that is linked to the kitchen extract ventilation
system to ensure that the gas supply can not be live unless the kitchen
Mains cold water to be used on ALL appliances in kitchen and bar areas.
1.27
It is recommended that an automatic isolation valve system shall be fitted
Abluft
Description
contractor).
General:
1.28
Other Builders Notes.
1000mm clear door opening.
for the running of pipe runs for the cold rooms.
1.09
All access doors require a 1100mm structual opening with
Where applicable, a concrete plinth will be required for floor
wall through the sink upsatnd with mirrored domed head screws.
mounted compressors to cold rooms. Duct routes will be required
cocks, stop taps, ball A valves and isolators to be provided by main
catering equipment to be by catering contractor and to be made from
ALL sink units are to be mastic sealed to the wall and screw fixed to the
any equipment that is pushed flush against the wall. Final connection to
All surface mounted pipe & conduit runs must be no higher than 750mm
A.F.F.L. Where this is unavoidable they should be routed to avoid fouling
suitably isolated supplies as indicated on our service points drawing (Gas
1.08
1.04
ALCOHOL
1.07
By
1.03
1.06
SOFT DRINKS
1.05
Signed:.....................................
NON-APPROVED DESIGN
NOT TO BE ISSUED
Print:..................... Date:..........
FOR DISCUSSION ONLY
Scale:
Drawn By:
Consultant:
Project Manager:
GF
A2 @ 1/20
1.01
Client:
Project:
Drawing No: PD - 18291 - 01 D
Date:
The Avenell - Cold Area Servery
09/10/18
Arsenal Emirates FC
1.01
1.04
1.03
1.14
1.15
1.26a
1.13
1.27
1.11b
1.12
1.22
1.22a
1.26
1.20
1.16
1.17
1.19
1.11a
1.07
1.08
1.09
1.05
1.06
1.28
1.11
Key
WHB and Sink Unit
Retro Flywheel slicer
700 Thermodyne dolly
Wash Hand Basin Tap
1-Light Heat Lamp (x2)
Powder coated slicer stand
Bin and GN runner cupboard
Glass Screen with supports
Thermodyne Food Holding Unit
Bin and GN Cupboard section
2-Level Elevation - Lava Stone
Shelving, Bin and cupboard section
Hot & Cold Plate (Counter Drop In)
Website: www.advancecatering.co.uk
Single Level Elevations - Lava Stone
Aquatechnix deck mounted lever tap
Warming and cooling plate counter top
Eetectic Cooling Plate 1/1 GN - Mirror Finish
Eversys Coffee machine with milk unit under
Avenell BOH Black finish solid doors double
Avenell BOH Black finish solid doors double
St Steel glass doors 850mm high double door
St Steel glass doors 850mm high double door
Under counetr-top incogneeto induction buffet
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Tel: (01582) 813900 Fax: (01582) 813901 E-mail: [email protected]
Delivering Innovation, Providing Peace of Mind
By Others
Dantom House, Blackburn Road, Houghton Regis, Dunstable. LU5 5BQ

c
B
A
C
D
Rev.
Date
Equipment. Any variations must be brought to the
this company. A charge may be levied.
attention of Advance Catering Equipment immediately.
All dimensions shown on this drawing are the required
minimum finished wall dimensions by Advance Catering
whole or part without the prior written consent of
This drawing is the property of The Advance Group
and must not be copied or passed to a third party in
Description
30.10.18 AMENDED BORDER
12.10.18 AMENDED AS REQUESTED
28.11.18 Amended following site meeting
GAS
21.11.18 1.16 - 1.18 REVISED AS REQUESTED
REGISTER
TM
safe
1.11a
1.11b
point.
Electrical:
Mechanical:
Wiring Regulations.
on the day of installation.
Extraction/Ventilation:
1.11
PROPOSED LAYOUT
1.20
bin
1.22
1.19
1.22a
1.13
pipe and suitably bracketed to floor with gas cocks to each connection
Paragraph 6.2. Gas manifold within the cooking suite must be run in iron
by the electrical contractor. It is the electrical contractors responsibility to
to ensure that all electrical services comply with the I.E.E. 17th Edition Of
Advance Catering Equipment will only terminate to services above finished
All earthbonding & positioning of general purpose sockets to be undertaken
floor level. Gas services to be in accordance with B.S. 6173:2009 Section 3,
bin
Electrical connections are NOT included (unless specified) although we have
included for a speed controller. An electrician would need to be in attendance
1.12
bin
1.14
Gas:
GF
Water:
GF
GF
GF
By
from freezing.
Hot Water Pressure:
Zuluft
1.26
Cold Water Pressure:
extract is switched on.
boosting set is supplied.
Hot Water Temperature:
1.26a
Ventilator
Rev.
Kondensator
Ventilator
Regler
Minimum of 2.0 Bar and a Maximum of 4.0 Bar.
Minimum of 1.5 Bar and a Maximum of 4.0 Bar.
1.15
Date
Elektronik
Kompressor
1.16
1.17
Hot water is to be between 50° and 60°C and is to be protected
230 V
Kompressor
1.27
Fühler-Heizung
If the water pressure is below 1.5 Bar we recommend that a pressure
to the kitchen gas supply that is linked to the kitchen extract ventilation
system to ensure that the gas supply can not be live unless the kitchen
Mains cold water to be used on ALL appliances in kitchen and bar areas.
It is recommended that an automatic isolation valve system shall be fitted
1.27
Abluft
General:
Description
contractor).
1.28
Other Builders Notes.
1000mm clear door opening.
for the running of pipe runs for the cold rooms.
1.09
All access doors require a 1100mm structual opening with
Where applicable, a concrete plinth will be required for floor
wall through the sink upsatnd with mirrored domed head screws.
mounted compressors to cold rooms. Duct routes will be required
cocks, stop taps, ball A valves and isolators to be provided by main
catering equipment to be by catering contractor and to be made from
ALL sink units are to be mastic sealed to the wall and screw fixed to the
any equipment that is pushed flush against the wall. Final connection to
A.F.F.L. Where this is unavoidable they should be routed to avoid fouling
All surface mounted pipe & conduit runs must be no higher than 750mm
suitably isolated supplies as indicated on our service points drawing (Gas
1.08
1.04
ALCOHOL
1.07
By
1.03
1.06
SOFT DRINKS
1.05
Signed:.....................................
Print:..................... Date:..........
NON-APPROVED DESIGN
NOT TO BE ISSUED
FOR DISCUSSION ONLY
Scale:
Drawn By:
Consultant:
Project Manager:
GF
A2 @ 1/20
1.01
Client:
Project:
Drawing No: PD - 18291 - 01 D
Date:
The Avenell - Cold Area Servery
09/10/18
Arsenal Emirates FC
1.01
1.04
1.03
1.14
1.15
1.13
1.11
1.12
1.16
1.22
1.26
1.20
1.17
1.19
1.07
1.28
1.08
1.27
1.05
1.09
1.06
1.22a
1.26a
1.11a
1.11b
Key
WHB and Sink Unit
700 Thermodyne dolly
Retro Flywheel slicer
1-Light Heat Lamp (x2)
Wash Hand Basin Tap
Bin and GN runner cupboard
Powder coated slicer stand
Glass Screen with supports
Bin and GN Cupboard section
2-Level Elevation - Lava Stone
Thermodyne Food Holding Unit
Shelving, Bin and cupboard section
Hot & Cold Plate (Counter Drop In)
Aquatechnix deck mounted lever tap
Single Level Elevations - Lava Stone
Website: www.advancecatering.co.uk
Warming and cooling plate counter top
Eversys Coffee machine with milk unit under
Avenell BOH Black finish solid doors double
Avenell BOH Black finish solid doors double
Eetectic Cooling Plate 1/1 GN - Mirror Finish
St Steel glass doors 850mm high double door
St Steel glass doors 850mm high double door
Under counetr-top incogneeto induction buffet
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Tel: (01582) 813900 Fax: (01582) 813901 E-mail: [email protected]
By Others
Delivering Innovation, Providing Peace of Mind
Dantom House, Blackburn Road, Houghton Regis, Dunstable. LU5 5BQ

c

D
E
A
B
C
Rev.
Date
this company. A charge may be levied.
Equipment. Any variations must be brought to the
All dimensions shown on this drawing are the required
attention of Advance Catering Equipment immediately.
minimum finished wall dimensions by Advance Catering
whole or part without the prior written consent of
This drawing is the property of The Advance Group
and must not be copied or passed to a third party in
Description
30.10.18 BORDER AMENDED
22.11.18 Amends to equipment
12.11.18 Amends to cooking equipment
GAS
11.10.18 Amends following comments 10.10.18
TM
safe
REGISTER
26.11.18 Amended following site meeting 26.11.18
point.
Electrical:
Mechanical:
Wiring Regulations.
on the day of installation.
Extraction/Ventilation:
PROPOSED LAYOUT
pipe and suitably bracketed to floor with gas cocks to each connection
to ensure that all electrical services comply with the I.E.E. 17th Edition Of
by the electrical contractor. It is the electrical contractors responsibility to
Paragraph 6.2. Gas manifold within the cooking suite must be run in iron
Advance Catering Equipment will only terminate to services above finished
Electrical connections are NOT included (unless specified) although we have
floor level. Gas services to be in accordance with B.S. 6173:2009 Section 3,
All earthbonding & positioning of general purpose sockets to be undertaken
included for a speed controller. An electrician would need to be in attendance
Gas:
SP
GF
GF
SP
SP
Water:
By
from freezing.
Hot Water Pressure:
extract is switched on.
Cold Water Pressure:
Hot Water Temperature:
boosting set is supplied.
Rev.
2.14b
Minimum of 2.0 Bar and a Maximum of 4.0 Bar.
Minimum of 1.5 Bar and a Maximum of 4.0 Bar.
2.09
Date
2.08
2.09a
2.07
2.06
Hot water is to be between 50° and 60°C and is to be protected
2.05
If the water pressure is below 1.5 Bar we recommend that a pressure
system to ensure that the gas supply can not be live unless the kitchen
Mains cold water to be used on ALL appliances in kitchen and bar areas.
to the kitchen gas supply that is linked to the kitchen extract ventilation
2.04
2.02
It is recommended that an automatic isolation valve system shall be fitted
2.14
2.14a
Description
General:
contractor).
2.03
2.16
Other Builders Notes.
2.03
1000mm clear door opening.
ALCOHOL
for the running of pipe runs for the cold rooms.
All access doors require a 1100mm structual opening with
Where applicable, a concrete plinth will be required for floor
SOFT DRINKS
wall through the sink upsatnd with mirrored domed head screws.
cocks, stop taps, ball A valves and isolators to be provided by main
mounted compressors to cold rooms. Duct routes will be required
2.10a
catering equipment to be by catering contractor and to be made from
any equipment that is pushed flush against the wall. Final connection to
ALL sink units are to be mastic sealed to the wall and screw fixed to the
A.F.F.L. Where this is unavoidable they should be routed to avoid fouling
suitably isolated supplies as indicated on our service points drawing (Gas
All surface mounted pipe & conduit runs must be no higher than 750mm
2.10
2.15
2.10b
2.17
2.13
2.11
2.12
By
2.17
2.12
2.13
Signed:.....................................
NON-APPROVED DESIGN
NOT TO BE ISSUED
Print:..................... Date:..........
FOR DISCUSSION ONLY
Scale:
Drawn By:
Consultant:
Project Manager:
1:25 @ A2
Stephanie Pettengell
Client:
Project:
Drawing No: PD - 18291 - 02 E
The Avenell - Hot Servery
Date:
09.10.18
Arsenal Emirates FC
2.03
2.02
2.08
2.15
2.07
2.11
2.10
2.14
2.09
2.04
2.17
2.12
2.05
2.13
2.06
2.16
2.10a
2.14a
2.14b
2.10b
2.09a
Key
WHB and Sink Unit
700 Thermodyne dolly
Wash Hand Basin Tap
1-Light Heat Lamp (x2)
Varithek Induction Hob
Glass Screen with supports
2-Level Elevation - Lava Stone
Thermodyne Food Holding Unit
Website: www.advancecatering.co.uk
Pasta Boiler 4.0 / Deep Fryer 4.0
Double bin station and GN runners
Plain Top Hot cupboard - Low Level
Single Level Elevations - Lava Stone
Aquatechnix deck mounted lever tap
V-ACS-1100d3 - digital, air clean system
Eversys Coffee machine with milk unit under
Eetectic Cooling Plate 1/1 GN - Mirror Finish
Avenell BOH Black finish solid doors double (x2)
St Steel glass doors 850mm high double door (x2)
Under counetr-top incogneeto induction buffet (x2)
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Tel: (01582) 813900 Fax: (01582) 813901 E-mail: [email protected]
Delivering Innovation, Providing Peace of Mind
Dantom House, Blackburn Road, Houghton Regis, Dunstable. LU5 5BQ
By Others

c
E
C
A
B
D
Rev.
Date
this company. A charge may be levied.
Equipment. Any variations must be brought to the
All dimensions shown on this drawing are the required
attention of Advance Catering Equipment immediately.
minimum finished wall dimensions by Advance Catering
whole or part without the prior written consent of
This drawing is the property of The Advance Group
and must not be copied or passed to a third party in
Description
30.10.18 BORDER AMENDED
22.11.18 Amends to equipment
12.11.18 Amends to cooking equipment
GAS
11.10.18 Amends following comments 10.10.18
TM
safe
REGISTER
26.11.18 Amended following site meeting 26.11.18
point.
Electrical:
Mechanical:
Wiring Regulations.
on the day of installation.
Extraction/Ventilation:
PROPOSED LAYOUT
pipe and suitably bracketed to floor with gas cocks to each connection
Paragraph 6.2. Gas manifold within the cooking suite must be run in iron
Advance Catering Equipment will only terminate to services above finished
to ensure that all electrical services comply with the I.E.E. 17th Edition Of
by the electrical contractor. It is the electrical contractors responsibility to
floor level. Gas services to be in accordance with B.S. 6173:2009 Section 3,
All earthbonding & positioning of general purpose sockets to be undertaken
Electrical connections are NOT included (unless specified) although we have
included for a speed controller. An electrician would need to be in attendance
Gas:
SP
SP
SP
GF
GF
Water:
By
from freezing.
Hot Water Pressure:
extract is switched on.
Cold Water Pressure:
Hot Water Temperature:
boosting set is supplied.
Rev.
Minimum of 1.5 Bar and a Maximum of 4.0 Bar.
Minimum of 2.0 Bar and a Maximum of 4.0 Bar.
2.14b
Date
2.09
2.08
2.09a
2.07
2.06
Hot water is to be between 50° and 60°C and is to be protected
2.05
If the water pressure is below 1.5 Bar we recommend that a pressure
system to ensure that the gas supply can not be live unless the kitchen
to the kitchen gas supply that is linked to the kitchen extract ventilation
2.04
2.02
Mains cold water to be used on ALL appliances in kitchen and bar areas.
It is recommended that an automatic isolation valve system shall be fitted
2.14
2.14a
General:
Description
contractor).
2.03
2.16
Other Builders Notes.
2.03
1000mm clear door opening.
ALCOHOL
for the running of pipe runs for the cold rooms.
All access doors require a 1100mm structual opening with
SOFT DRINKS
Where applicable, a concrete plinth will be required for floor
wall through the sink upsatnd with mirrored domed head screws.
cocks, stop taps, ball A valves and isolators to be provided by main
mounted compressors to cold rooms. Duct routes will be required
2.10a
catering equipment to be by catering contractor and to be made from
any equipment that is pushed flush against the wall. Final connection to
A.F.F.L. Where this is unavoidable they should be routed to avoid fouling
ALL sink units are to be mastic sealed to the wall and screw fixed to the
suitably isolated supplies as indicated on our service points drawing (Gas
All surface mounted pipe & conduit runs must be no higher than 750mm
2.10
2.15
2.10b
2.17
2.13
2.11
2.12
By
2.17
2.12
2.13
Signed:.....................................
Print:..................... Date:..........
NON-APPROVED DESIGN
NOT TO BE ISSUED
FOR DISCUSSION ONLY
Scale:
Drawn By:
Consultant:
Project Manager:
1:25 @ A2
Stephanie Pettengell
Client:
Project:
Drawing No: PD - 18291 - 02 E
The Avenell - Hot Servery
Date:
09.10.18
Arsenal Emirates FC
2.03
2.02
2.13
2.08
2.15
2.09
2.14
2.10
2.11
2.07
2.05
2.17
2.04
2.06
2.12
2.16
2.14a
2.10a
2.10b
2.09a
2.14b
Key
WHB and Sink Unit
1-Light Heat Lamp (x2)
700 Thermodyne dolly
Wash Hand Basin Tap
Varithek Induction Hob
Glass Screen with supports
2-Level Elevation - Lava Stone
Thermodyne Food Holding Unit
Website: www.advancecatering.co.uk
Pasta Boiler 4.0 / Deep Fryer 4.0
Double bin station and GN runners
Plain Top Hot cupboard - Low Level
Single Level Elevations - Lava Stone
Aquatechnix deck mounted lever tap
V-ACS-1100d3 - digital, air clean system
Eetectic Cooling Plate 1/1 GN - Mirror Finish
Eversys Coffee machine with milk unit under
Avenell BOH Black finish solid doors double (x2)
St Steel glass doors 850mm high double door (x2)
Under counetr-top incogneeto induction buffet (x2)
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Oblong Cooling System 1/1 GN With Top - Mirror Finish
Tel: (01582) 813900 Fax: (01582) 813901 E-mail: [email protected]
Delivering Innovation, Providing Peace of Mind
Dantom House, Blackburn Road, Houghton Regis, Dunstable. LU5 5BQ
By Others

















The Avenell



Servery Recommendations












Recommendation
Advance is the recommended contractor for the

food serveries in The Avenall.

Advance are specialists in catering equipment, and
have included all necessary equipment that was

briefed, to a standard is required to deliver our

concept.

The Avenell



Bar Recommendations











Recommendation
Interbar is the recommended contractor for

The Avenell bar, the costs are comparable to

Advance, however, they are specialists in
installing bar equipment.