Maybe you’re ordering at a new, expensive restaurant and you want to make the best selection possible, or maybe you’ve had bad food experiences when dining out. Whatever the case, professional chefs have shared insider knowledge and their opinions about what menu items they avoid when eating out.
Express.co.uk asked chefs representing an array of cooking styles and restaurants to hear what they personally would never order off a menu, and there’s a common theme.
Dean Harper, chef, Harper Fine Dining, said: “If you find yourself at more of a budget eatery. I’d personally steer clear of tuna rolls.
“With fish, the quality makes a world of difference, and if it’s not fresh, which is usually the case when the price point is too low, then you’ll taste it straight away.
“That can be risky. Just go for something cooked or less risky. This way, you will enjoy the meal more and avoid an unpleasant surprise.”
Similarly, Mark McShane, chef and founder of, Food Hygiene Certificate, said: “I never order mussels on a Monday.
“In many restaurants, the seafood delivery lands on a Friday, which means mussels may have been sitting in storage for two full days.
“Unless there is high or there are weekend top-ups, I wouldn’t want to risk compromising on freshness.” According to the expert, good mussels should have tightly closed shells or snap shut when tapped.
They should also carry a clean sea smell and be stored on ice or in a breathable container, never sealed in water. Anything less, and the expert said this is a huge “red flag”.
Mark added: “Busy seafood houses which label stock with clear delivery dates and confirm a Sunday or Monday delivery can be trusted.
“In quieter places, though, it’s safer to wait until mid-week when the supply is more likely to be fresh. If in doubt, wait until mid-week when mussels are safest.
“Send back any mussels with cracked shells, an off odour, or those that stay shut after cooking. A professional kitchen will never argue on this point.”
Mark Poynton, a Michelin-star chef, also shared similar views and would avoid fish at a restaurant.
The chef, who has just opened Ancient Shepherd’s in Fen Ditton, and Mark Poynton at Caistor Hall, said: “I would never order fish, and especially shellfish, if the restaurant is one I don’t know, or I don’t know the chef.
“This is because I hate with a passion badly prepped and cooked fish.”
