Advance worked in partnership with a range of suppliers to compile the bespoke catering equipment that the client specified, importing kitchen equipment from around the world. As a result, the kitchen possesses a Japanese Robata grill, a Spanish Mibrasa charcoal oven, a Tandoor oven and a Texan smoker with Argentinian grills imported from America. It also includes bespoke bar designs, a meat aging cabinet and three different refrigerated walk in wine rooms. To transport the kitchen equipment down to the basement, Advance came up with the solution of using a block and tackle to guide the equipment down the 100m pipe line. This was a long design process, with the overall project taking an impressive two years to complete.