Ryan Kinneavy is head chef at the iconic Spyglass Inn, Ventnor, Isle of Wight, a busy family-run pub where homemade food is freshly cooked in batches.

The Spyglass Inn, Ventnor

To help them cope with the high season’s trade, which sees them average 750-800 meals a day in the summer, they use 11 microwaves to heat up single portions. Ryan, who’s worked at the Spyglass Inn for 15 years, says:

“We’ve been using the Microsave for several years and they’re brilliant. We were involved in testing out some prototypes when they were first being developed. They’re easy to use and they cut back on general maintenance and daily caretaking and cleaning of the microwaves. We clean them three times a day after each shift. When you pull out the Microsave, the inside of the microwave is virtually clean; it just needs a quick wipe round. They’re very durable, especially when you consider the amount of heating up and cooling down they have to do and then going through 80 degrees in the dishwasher. Using the Microsave saves a lot of wear internally on the microwaves, we’ve seen quite a reduction in the amount spent on repairs – we barely see microwave technicians now!”

“They’re easy to use and they cut back on general maintenance and daily caretaking and cleaning of the microwaves… we’ve seen quite a reduction in the amount spent on repairs – we barely see microwave technicians now!”

Image copyright – The Spyglass Inn