REVIEW: Hotel for all seasons made special by its amazing staff
Falling asleep to the sound of the ocean is just one of the attractions of the Best Western Beachcroft Hotel in the village of Felpham near Bognor Regis.
A privately owned 3 star hotel for over 35 years, the award winning Beachcroft has been part of the community and at the forefront of tourism to the Arun area with its team of 42 staff winning no less than 22 awards, including the 2015 Trip Advisor Certificate of Excellence and most recently the 2016 Laterooms ‘Simply the Guest’ award for the top rated hotel in the area.
Since 2005, the hotel has moved from strength increasing turnover by over 80 per cent. The restaurant has increased in popularity with local people and the Beachcroft Restaurant is now hosting even more of their own hosted special events, including a themed 60s night and James Bond style casino evening.
With its extensive facilities including 35 mostly seaview rooms, indoor swimming pool, seafront garden, popular restaurant, cosy bar and event and meeting suites, the Beachcroft offers something for everybody. The hotel now boasts its very own penthouse which is a three bedroom suite with a private lounge and balcony, already proving very popular with regular guests.
Phillip Roberts, the General Manager, said: “We are very proud here at the Beachcroft that our team can provide top quality service to local residents and businesses alike, either for their corporate accommodation needs or to utilise our function venue for up to 130 people for conferences, weddings, private lunches and dinners or even our famous party nights.”
Our verdict: We visited the hotel for a repeat visit on Sunday January 18 for lunch.
The restaurant was buzzing - a hallmark of just how popular this seaside restaurant remains even well out of season.
That’s no surprise given the terrific value that is served on every plate.
All starters were priced £4.95 with a main meal and desserts the same. And apart from the extensive choice of dishes, the roast of the day is simply marvellous at just £9.95.
It’s not just the prices which appeal.
The portion sizes are terrific and presented with care.
The traditional tiger prawn cocktail, for example, takes this old favourite to a new level of excellence while the duo of seafood pate - a smoked trout pate and a salmon mousse served with tomato salsa, mixed leaves, and homemade mini herb loaves - is a feast for the eye as well as the appetite.
It is a meal in itself!
The roasts were fantastic, generous helpings of pork with a great range of vegetables and roast potatoes.
The fillet of seabass was made all the more special with the lemon and spring onion butter which enhanced the fish’s delicate flavours without overpowering.
Meanwhile, the desserts are themselves a reason to visit the Beachcroft. Beautifully homemade and extraordinarily mouthwatering, the lemon, almond and sultana cheesecake was a veritable triumph.
Head Chef Tony Bazley knows exactly what his customers want and he and his team Jolita and Matt delivered it in spades.
But don’t let the kitchen steal all the glory. Under restaurant manager Lucas Sanocki the service is always friendly, welcoming and sincere. And staff turnover appears modest, so familiar faces are always there to greet you.
Joe Drew remembered exactly what wine we liked and, despite the pressures of a packed restaurant, kept the tempo relaxed and joyful throughout.
Jack and Chelsea supported him with distinction.
Hotels beside the sea can expect to do well in the summer. But the Beachcroft is beloved by locals throughout the year - a signal clearer than all its awards that this hotel and its dedicated team are very special indeed.
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