Sunday lunch should be a relaxing affair. A table set for 2 with both chairs facing towards Old Harry was a good start even in the squall that was outside!
We opted for The Sunday Luch; not a terribly taxing affair for any chef. The fishcake starter was light, seasoned to perfection and lighty coated in breadcrumbs. I'm not sure just how far the kitchen is from the restaurant but a little hotter would have been nice. It's a shame that the waiting staff allowed the egg to roll of the fishacke when putting the plate down; picky but .....
The roast beef and turned roast potatoes were good. Despite checking the vegetables and asking on 2 occasions for 1 portion to be served without broccoli; it was. When the vegetable dish was replaced you could see that the broccoli had just been removed as the odd bit of green remained. For someone who hates this green vegetable it was dis-appointing that the simple instruction had not been followed through, Not something that you expect from a 4 star hotel.
Interestingly some of our fellow diners were served bread rolls (not un-common) - when we asked we were told they were served with pate or soup. We watched with interest what our fellow diners ate. ... not a bowl of soup or pate in sight!! Ever felt like a 2nd class citizen??
We opted to share a sticky toffee pudding. Good but not exceptional.
We've eaten in the Harbour Heights; in fact at "The Chef Table" - Staff at The Haven would do well to see what service should be like by spending a little time at their sister hotel. It's the first time I can think that I've actually chosen not to pay a 10% service charge that was, in any event, automatically added to the bill.