REVIEW: The ‘plaice’ to come when you are looking for a great catch

If you’re angling for a great night out then make a date for Fish Thursday at Felpham’s Best Western Beachcroft Hotel.

Beachcroft Hotel.
Beachcroft Hotel.

You couldn’t get much closer to the sea than this spectacular venue - it all but sits on the beach as its name suggests.

And it has reflected this maritime heritage in a whole new way with the advent of its innovative Thursday special menu launched in the past month.

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Whenever possible, the fish is locally caught like sea bass and plaice - which are currently among the most popular choices.

Beachcroft Hotel.

Scallops and bream are also much in demand and provided by a quality local supplier.

But whether fish rocks your boat or not, the Beachcroft offers such a wealth of speciality evenings and events that there is bound to be one that proves a big catch for you.

Steak Fridays, Beachcroft party nights, jazz lunches, and seasonal balls are all part of the wonderful mix.

They all represent amazing value too.

Beachcroft Hotel.

For just £29.95, the Steak Friday deal is two 8oz sirloin steaks with grilled vine tomatoes, mushrooms and parmentier potatoes plus a bottle of house red or white wine.

If that sounds a hard to beat package, Sunday lunch is another treat.

The roast of the day is just £9.95 and you can add a starter or dessert for just £4.25. Kids under the age of 12 eat free from their own menu when accompanied by a main meal paying adult.

But what of the quality?

It has just won the Visit Britain Breakfast Award 2014-15 as well as the Trip Advisor Certificate of Excellence.

We have visited the Beachcroft many times as a family and never been disappointed.

When we called in for a special family reunion last Friday we dined from the A La Carte menu. Three courses including coffee are £26.95 - or you can select something more modest if you wish.

The Dijon kidneys, smoked salmon mousse and an assiette of hors d’oeuvres - the chef’s daily selection - proved a great way to open the occasion.

We followed it with a sirloin steak, rump of lamb, and sauteed pork loin steak.

To conclude the feast the apple, pear and ginger crumble proved irresistible.

The food is not merely delicious it is served in extraordinarily generous helpings.

Head chef Tony Bazley and sous chef James Brown - ABP employee of the year - know what their customers like and have never failed but to impress us.

This isn’t fancy fare. It’s wonderfully honest, served fresh and full of flavour.

The service is always great too.

Thanks to the clear ethos of owner Robert Warham and manager Phill Roberts, the welcome seems warm, sincere, and very genuine.

This sense of care underpins everything about the Beachcroft - and it is no surprise that it is a destination venue for wedding receptions and parties.

The hotel has excellent facilities. Most rooms have ocean views - and it offers some tremendous wedding packages.

So whether you are planning a marriage made in heaven or a great meal out - beat a path to the Beachcroft.