The Saltern Harbourside Hotel. Late Dec' 2016.
The Hotel staff were very accommodating but the Hotel would benefit with a face-lift, some replacement carpets and redecorating for the summer. The management need to be aware of the inaccuracies of their menu. For example, the Cheff was unable to cook Rustic Chips, so he dished up two versions of frozen Chips (skinny & Chunky). The Rump Steak states "Rustic Chips" twice in the same menu. The Full English Breakfast menu states Fordingbridge Eggs, apparently, only one egg ever gets served. It would be "best practice" that the waiting staff have prior knowledge these shortcomings in order that they can manage client expectations.