WHO says men can’t multi task? Watching the aptly-named chef Norman Cook at work in the kitchen is a feast for the senses in every way.

We’d been invited to join the Chef’s Table at the Harbour Heights Hotel near Sandbanks in Poole.

Throughout the course of the evening, the South African-born head chef manages to talk us through a three-course meal whilst overseeing his staff and the preparation of food for 37 other dinner guests.

Phew. But if we’d been expecting Gordon Ramsey-style theatrics we would have been disappointed, because Norman makes it look effortless.

He has clearly learnt a great deal from the master who is infamous for his kitchen histrionics.

“I learnt how to cook but not how to deal with people!” Norman laughs.

Our table is a granite-topped bar located at the hot plate area of the open-plan kitchen in the Harbar Bistro.

To whet our appetites we are served an amuse bouche, a teacup portion of pea and mint soup drizzled with home-made basil oil.

It is exquisite and I almost scrape the glaze off the delicate pottery whilst watching the activity in the kitchen and listening to shouts of ‘Yes chef!’.

We are also served a selection of fresh home-made bread – warm, soft granary rolls with sesame and sunflower seeds – which we dip into a fine blend of Spanish olive oil and rich, syrupy Aceto balsamic.

Meanwhile the amenable sommelier, Charles, is on hand to recommend a white Rijoa. It’s the perfect accompaniment for the next course – a large, meaty grilled king prawn spiced with cajun flavours and served with a deep-fried sprat.

Sprat is very under-rated, according to Norman who encourages us to eat the whole thing – head, tail and all. Neither of us have eaten a sprat before and it was a revelation – light, crispy and tender with a delicate, fresh flavour.

Following a beautifully presented palate cleanser (pear and apple sorbet topped with champagne and garnished with berries) we move onto Norman’s signature dish – a trio of lamb.

I wouldn’t normally choose lamb as a main course but then I’ve honestly never tasted lamb cooked like this.

Grilled cannon, braised breast and a confit shoulder of lamb slow-cooked in duck fat and served with a potato puree, baby spinach and kohlrabi, all so tender that it practically melts in the mouth.

“I like to use everything that is in season and I always try to use local wherever possible,” explains Norman.

By now it’s past nine o’clock and activity in the kitchen is hotting up. Norman’s sous chef appears from behind the scenes to help at the front line.

But Norman retains his composure even when one guest tries to return her expensive fish dish after eating half of it!

Our culinary adventure is rounded off with a creamy poached pear and toasted almond tart with posh toffee ice cream followed by coffee and petit fours. Sublime.

The AA rosette Harbar Bistro is the only restaurant in the area, which has a Chef’s Table.

If it’s a romantic night for two you’re after, forget it. But if you’ve been married as long as we have, it’s not to be missed!

The Chef’s Table is at 7pm on Fridays for two people and costs £45 per person, which includes a glass of wine and bottle of water.