Award-winning Beachcroft gets even better

The view from Beachcroft Hotel and Restaurant
The view from Beachcroft Hotel and Restaurant

The award-winning Beachcroft Hotel and Restaurant has long enjoyed an enviable reputation for its location, service and food.

A major programme of investment is transforming the fabric of the hotel as well.

The roast of the day served with roast potatoes, Yorkshire pudding and a selection of fresh, seasonal vegetables

The roast of the day served with roast potatoes, Yorkshire pudding and a selection of fresh, seasonal vegetables

Perched right beside the seaside at Felpham, it is literally a stone’s - or should that be a pebble’s - throw away from the sweeping beaches.

Now it is benefiting from substantial refurbishment of all bedrooms, penthouse, and communal areas including the restaurant.

General Manager Phillip Roberts is understandably thrilled and very proud of the hotel, the team, and their achievements.

Explaining the major investment, he said: “We are very lucky to have a great team here at the Beachcroft, who make every guest feel special.

Beer battered fillet of cod

Beer battered fillet of cod

“I can only see the hotel and restaurant business growing with the recent investment from the current owners. Our restaurant trade continues to be strong, most recently having the very best trading period in ten years for our popular Christmas festivities.”

A privately-owned three star hotel for more than 35 years, the 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 30-plus awards - including the 2015 and 2016 Trip Advisor Certificate of Excellence.

The improvements to the building will be the crowning glory.

We have been regular visitors to the Best Western Beachcroft and we were pleased to enjoy Sunday lunch with the family there once again.

As ever, the menu bursts with quality, creativity and value.

The roast of the day served with roast potatoes, Yorkshire pudding and a selection of fresh, seasonal vegetables is a triumph at £9.95. Roast pork - with the most succulent of crackling - and roast lamb were both being served.

Breast of chicken Diane (£14.95), tagliatelle pasta (£13.95), rump of lamb (£17.95), and beer battered fillet of cod (£12.95) were also featured on the menu.

There is a great selection of starters which are priced at £7.25 - or just £4.25 with a main course.

The pear and goats cheese salad served with beetroot jelly was simply amazing. Full of flavour, light and fresh it was a meal in itself.

The traditional tiger prawn cocktail was equally praised.

Desserts are homemade and priced at £6.95 or £4.25 with a main course.

The passion fruit panacotta - a special of the day - was rich, creamy and beautifully understated. Other choices included double chocolate cheesecake, crumble of the day, lemon and stem ginger torte and homemade steam sponge.

Congratulations to the kitchen team Damian Czerny and Jolita Barauskaite.

Under 12s eat free from the kids’ menu - one child for each full paying adult. How good is that?

But quite apart for the quality and quantity of the food, the service never disappoints. Restaurant supervisor Shaun Hawkins is a terrific young man and was supported on the day by the team of Chelsea Lewis, Angus Hamilton, Hannah Ingate and Jack Dyer.

Angus was the master of polite conversation and perfectly honed service - a huge achievement for someone studying for their A Levels during the week and only his third service at the Beachcroft. Well done Angus - and all your colleagues, not least the amazing Chelsea.

The refurbishment should be complete by April when the beachfront garden is expected to operate again, with guests enjoying a cream tea overlooking the sea.

Beachcroft Hotel and Restaurant, Clyde Road, Felpham, Bognor Regis PO22 7AH. 01243 827142.

Although the Observer’s Restaurant Inspector reviewed the Beachcroft at the invitation of the hotel, the views expressed are entirely his own and the hotel has no control over the content of this article.