Lucky Lychee has found its permanent home in The Green Man, Winchester, where it offers an authentic taste of Malaysian cuisine. The pub and restaurant is co-owned by James and his wife Nicole.

Richard reflects on their subsequent investment in the iVario Pro advanced bratt pan, "The iVario came to the party after James spent some time at HRC trade show, and after organising a demonstration locally whereby we stayed on to trial their own products… It was always going to be a perfect culinary fit for them."
James discusses the iVario Pro's impact, “We installed the iVario Pro in November last year. We had parties every night from November through till Christmas Eve. It was a real game changer for us because just the scale of prep in that time was two or three times what we were doing through the rest of the year. It gave us complete control over the cooking process. I was reassured about the consistency of the dishes that we were putting out through that time was high quality. It’s a real game changer for us.”
Nicole emphasises the practicality of the iVario Pro, "The heat control is really good, we have a different type of program for curry paste, and also we sous vide ducks and pork with it. Before, we were just using pans on the hobs, and with curry paste, we had to fry and keep stirring it. With the iVario, because it heats up so evenly, we just stir it occasionally, so we don't need someone to keep watching it.
It really helps us save on energy and labour because December was busy, and we were thinking about hiring another chef, but we didn't. We ended up just getting an iVario to replace another chef. We've increased our yield, we've increased our efficiency, and we've reduced the amount of time we must spend watching and stirring it all day. It really is such a lifesaver for us.
If I could give one piece of advice to someone considering buying the iVario Pro, it would be to be open-minded about their menu. Look at every process they do in their kitchen and consider how it could be replaced by the iVario. The pieces of equipment they could get rid of, the labour they could save. And, to think about what they want to do or have on their menus that they haven't got now because it's opened new possibilities for us.”