Inhouse Manager Case Study – Harbour House Care Home, Dorset

Harbour House in Bridport is a Quaker residential care home located in beautiful grounds with seaside and harbour views.  It is home to 35 residents, and also provides short break rooms for individuals or couples.  The home opened in 1964.

Shane Affleck, Head Chef,  takes a very fluid approach to catering for the residents, preferring not to stick rigidly to a menu, but instead tries to provide as much variety as possible using seasonal produce.

Every day, families and friends join residents to enjoy a three course lunch.

Prior to working with Inhouse Manager, Shane was spending valuable time organising and placing orders with suppliers and then checking multiple invoices each week.

Looking at how Shane prefers to operate, we recommended that Harbour House use our Procurement Only service, which would still give Shane the freedom to order what he wants, when he wants – but now this is done electronically, and we take care of the submission of orders and any issues with ingredients or deliveries.  Because of our collaborative procurement, we were able to save over 15% on their food costs, and as we pay the various supplier invoices, Harbour House now only receives a single weekly invoice from Inhouse Manager – saving both time and money.

Shane Affleck, Head Chef, says:

Inhouse Managers’ ordering works wonders for me, I save so much valuable time using their quick and simple service. The team are always on hand and will go the extra mile every time to help.   My only regret is that I didn’t find out about them sooner!


If you would like to find out more about the services we offer to the catering industry, please contact us on 0333 123 6987 and we’ll be happy to discuss your needs.


Recipe of the month – Smoked haddock, leek and chive tartlets

Smoked haddock and leeks is a classic combination, but when baked together in a creamy sauce and buttery pastry it makes a wonderful dinner party starter or light lunch.

Serves 4

Hands on time 30 minutes

Oven time 40-45 minutes, plus chilling


30g butter

2 leeks, sliced

Glug dry white wine

100ml fresh chicken or veg stock

4 fresh thyme sprigs

2 medium free range eggs, beaten

100g half fat creme fraiche

2 tablespoons finely chopped chives

50g strong cheddar, grated

200g smoked haddock, skinned and cut into even 2cm chunks


For the Pastry:

200g plain flour, plus extra to dust

Large pinch of cayenne pepper, plus a little extra to dust

100g butter, cut into cubes

1 free range egg yolk, beaten

4.5 tablespoons cold water

You’ll also need … 4 x 10cm loose bottomed fluted tart tins


Make the pastry by whizzing the flour, cayenne, butter and some salt and pepper in a food processor until it resembles breadcrumbs.  (If you don’t have a food processor, mix the ingredients in a mixing bowl, rubbing the butter with your fingers). Add the egg yolk and gradually pulse / mix in the cold water until the dough just starts to come together (you may not need it all). Tip out onto cling film.  Chill for 30 minutes.

Melt the 30g butter in a deep frying pan and gently cook the leeks, white wine, stock and thyme for 15-20 minutes until the leeks are tender and the liquid has reduced.  Discard the thyme sprigs and set the pan aside.

Heat the oven to 200 degrees C / 180 degrees C fan / gas mark 6.

Divide the chilled pastry into 4 equal pieces and roll out on a lightly floured work surface.  Line each tart case with pastry, pressing into the edges / flutes, then trim and prick the bases all over with a fork.  Line with non stick baking paper and fill with baking beans and chill for 10-15 minutes.  Bake for 15 minutes, then remove the beans and paper and bake for 5-10 minutes until the pastry feels sandy.

Turn the oven down to 170 degrees C / 150 degrees C fan / gas mark 3.5.

Mix the eggs with the creme fraiche, chives, cheddar and seasoning in a small bowl.  Divide the leeks and smoked haddock evenly among the tart cases and place on a baking tray.  Divide the egg mixture equally among the tarts and bake for 20 minutes until golden brown and set.

Sprinkle with a little cayenne pepper and serve with a green salad.




Recipe of the month – Baked eggs with mushrooms, potatoes, spinach and gruyere

This baked eggs recipe is made in just one pan, and is perfect for lunch, brunch or a meat free evening supper.

Serves 2

Preparation time 15 minutes

Cooking time 30 minutes


400g floury potatoes

1 tbsp olive oil

200g mixed mushrooms

1 garlic clove

100g baby spinach

4 tbsp gruyere

2 medium free range eggs

Large pinch of chilli flakes


Heat the oven to 220 degrees C / fan 200 degrees C / gas mark 7.

Cut the potatoes into 2-3cm chunks.  Put in a large ovenproof frying pan, season and drizzle with the olive oil.  Roast in the oven for 12 minutes.

Cut the mushrooms into quarters, chop the garlic, then toss them through the potatoes.  Roast for 10 minutes until the potatoes are tender.  Remove from the oven and stir in the spinach until it has wilted in the heat from the pan.

Grate in the Gruyere, then, using the back of a spoon, make 2 hollows in the vegetables.  Crack the eggs into the hollows.  Season with salt and chilli flakes.

Return to the oven and bake for 6-8 minutes until the eggs are just set.

Enjoy with some lovely chunks of fresh bread!

Inhouse Manager becomes Allied Member of the FCSI

We are delighted to announce that Inhouse Manager has become an Allied member of the FCSI UK&Ireland.

The FCSI is a professional association which sets the highest standards for food service consultants. Their members offer the most professional, independent catering and food service consultancy.

FCSI can help with a wide ranging choice of services,  from specifying catering equipment, designing a new kitchen, restaurant or retail food concept, to catering management consultancy including hygiene, food service strategy, bench marking, menu planning, project management or tendering to find the right contractor.

FCSI offers consultancy to all types of caterer large or small, from restaurants, cafes, golf and sports clubs, retail units and hotels, to hospitals, food manufacturing units, staff, student and public feeding facilities for government and private sector.

Anita Carthew, Business Development Director, said ‘As an Allied member, Inhouse Managers’ catering software and procurement services will compliment the services already offered by FCSI members, and we look forward to forging new relationships in the months and years ahead’

Recipe of the Month – Salted Caramel Tart

Time for a tasty pudding for this month’s recipe of the month – this salted caramel tart doesn’t just look fantastic, it tastes completely delicious!

Preparation time: 30 minutes

Cooking time: 30 minutes




For the crust:

250 g plain

30 g powdered almonds

150 g butter, cold, cut into cubes

80 g sugar

1 egg

1 pinch of salt

1 pinch powdered vanilla


For the salted caramel sauce:

70 g sugar

70 ml heavy cream

1 teaspoon butter

pinch of salt


For the chocolate cream:

500 ml heavy cream

350 g dark chocolate


For the whipped cream:

300 ml double cream, very cold

2 tablespoons sugar

Optional: unsweetened cocoa powder for dusting



Prepare the crust. Whizz all the ingredients in a food processor to a dough. Wrap the dough and chill for 30 minutes. Roll out the pastry and line a deep 24-26 cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.

Preheat oven to 375 ºF. Prick the tart shell all over with a fork and bake about 25 minutes.

Transfer to a rack and let cool.

Prepare the caramel sauce. Place sugar a small saucepan and bring to a boil over medium heat. Look for the caramel to turn a rich amber colour, then remove pan from heat and whisk in butter and cream (the mixture will bubble up, so be careful!). Pour caramel into cooled tart shell and let cool slightly; refrigerate 1 hour

Prepare the chocolate cream. Chop the chocolate. Bring heavy cream to boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in the hot cream. Let sit for a few minutes, then stir until smooth. Pour ganache evenly over tart and refrigerate 24 hours

Before serving, prepare the whipped cream. In a bowl, using an electric mixer, beat the cream with the sugar until firm. Pipe the whipped cream on top of the pie and dust with some cocoa powdered if desired.


Recipe of the Month – Lamb Navarin

For February, we thought this simple, warming dish would be just the job – lamb and chunky vegetables slowly cooked in a stock flavoured with cinnamon, bay leaves, cloves and mixed herbs – it doesn’t get tastier than this!

Serves 4

Preparation time: 25 minutes

Cooking time: 7-8 hours



900g lean lamb fillets or leg steaks, all visible fat removed

200g baby carrots, peeled and halved

2 onions, peeled and chopped

2 celery sticks, roughly chopped

400g can chopped tomatoes

4 baby courgettes, halved lengthways and quartered

2 garlic cloves, peeled and crushed

2 cinnamon sticks

2 bay leaves

4 cloves

200ml lamb stock

2 tsp dried mixed herbs

Salt and freshly ground black pepper

Chopped fresh flat leaf parsley, to garnish



Place all the ingredients into the slow cooker pot, season and stir.

Cover and cook for 6-8 hours on MEDIUM or until the meat is tender.

Remove the cinnamon sticks and bay leaves and serve garnished with chopped parsley.





Nutritional Analysis made easy

Groundbreaking new software

Inhouse Manager’s powerful catering software now features a new, fully integrated Nutritional Analysis module.

Following a significant investment into the already successful catering management software, the new module will save clients more time and more money.

The new module is fully integrated with the catering management module, and uses the menus and recipes set up for the purchasing to provide reports.  This will not only cut down on the time required to produce reports, but by linking to the products being purchased, it makes the reports highly accurate.

“Allergen information has been available within Inhouse Manager for a number of years, and this new module was the next natural development” says Anita Carthew, Business Development Director.  “We wanted to make it easier and quicker for clients to be able to access accurate reporting within the minimum of work.  The system already knows what is being cooked, and the ingredients being used, so why make clients input this information all over again to produce nutritional reports?”


The reports in the nutritional analysis module are dynamic – clicking on the chart shows you the recipes behind that day, and allows the relevant users to alter them to meet the standards – this automatically changes the purchasing and the production reports / pick lists provided to the kitchen.  It’s never been easier to cascade changes across your organisation.

Report showing the total calories by day and week average.

Clients can select or input whichever standard they wish to measure their menus and recipes against, and by producing reports on both an even uptake and actual uptake gives clients the clearest picture of the nutrition provided by their offering.

To arrange a no obligation meeting to discuss your needs, please Contact Us

Recipe of the Month – Aloo Gobi

This Indian vegetarian recipe of cauliflower and potato in a spiced tomato sauce is great served over steamed basmati rice.

Serves 4

Preparation Time: 15 minutes

Cooking time : under 30 minutes



Low calorie cooking spray

2 onions, peeled and finely chopped

2 tsp garlic granules

2 tsp ground ginger

2 tbsp mild curry powder

500g potatoes, peeled and cut into small bite-sized pieces

300g cauliflower/broccoli florets

1 red pepper, de-seeded and cut into bite-sized squares

300g frozen peas

500ml passata

200ml water

1 tsp artificial sweetener



Spray a large, non-stick frying pan with low calorie cooking spray and place over a medium heat.

Add the onions and stir-fry for 2–3 minutes.Add the garlic granules, ginger and curry powder and stir-fry for 20–30 seconds.

Add the potatoes, cauliflower/broccoli, red pepper and peas and stir-fry for 2–3 minutes.Stir in the passata, water and sweetener and bring to the boil.

Cover, reduce the heat to medium and cook, stirring occasionally, for 15–20 minutes, or until the vegetables are tender.

Serve drizzled with the yogurt and garnished with the chopped mint and coriander. Serve with steamed basmati rice, if desired.



Christmas and New Year Opening Hours

2017 Christmas and New Year Opening Hours:

Up to and including Friday 22nd December – normal opening hours (8am – 4pm)

Monday 25th and Tuesday 26th December – closed

Wednesday 27th – Friday 29th December – normal opening hours (8am – 4pm)

Monday 1st January – closed

Tuesday 2nd January – normal hours resume

We would like to take this opportunity to wish all of our clients a very Happy Christmas and a prosperous New Year!

Recipe of the Month – Venison & Black Pudding Scotch Egg

So here we are again, Christmas is just around the corner – where has 2017 gone!  If, like me, you have a family who just won’t consider alternatives to turkey for the big day, this would be a great starter to let some flair shine through!  This venison and black pudding scotch egg really is heaven on a plate!

Ingredients: Scotch Eggs

360g of venison mince

180g of black pudding

6 eggs







Ingredients: Celeriac Remoulade

1 celeriac

1 tbsp of wholegrain mustard

4 tbsp of mayonnaise

lemon juice




Begin by soft boiling 4 eggs.  Lower the eggs into boiling water for 7 minutes.  Remove and plunge directly into iced water to halt the cooking process.  Peel and set aside.

Add the venison and black pudding into a bowl and mix well.  Season with salt, pepper, nutmeg and thyme and divide into 4 equal portions.

Flatten out the mince balls slightly so they resemble thin, firm burger patties.  Wrap each patty around an egg, using your hands to form an even coating.

Add the flour, remaining 2 eggs and breadcrumbs into 3 separate bowls and dredge the scotch eggs through each to achieve a nice even coating of breadcrumbs.

Preheat the deep fat fryer to 180C and the oven to 175C / gas mark 4

Fry the scotch eggs until golden brown and crisp, then drain and transfer to the oven for 7 minutes to cook through.

Meanwhile, prepare the remoulade.  Peel and finely shred the celeriac, then add to a mixing bowl with the mustard and mayonnaise.  Season with lemon juice, salt and pepper to taste.  Mix well.  Serve alongside the warm Scotch Eggs and some mixed salad leaves.

The Inhouse Manager team wishes you all a very happy Christmas and a prosperous New Year!