There’s a clear consensus among them
Whether you’re visiting an upmarket new eatery and seeking to make the ideal selection, or perhaps you’ve suffered through underwhelming dishes whilst dining out. Regardless of your circumstances, professional chefs have shared insider tips and their opinions on which menu options they avoid when eating out.
Chefs from diverse culinary backgrounds and venues have said what they would personally never request from a menu, and there’s a distinct trend. Dean Harper, chef at 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, disclosed: “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.”
The specialist observed that top-quality mussels should have tightly closed shells or snap shut when tapped. They should also possess a fresh oceanic aroma and be kept on ice or in a ventilated container, never immersed in water, reports the Mirror.
Anything less than the best is a significant “red flag”, the expert warns. Mark noted: “Busy seafood houses which label stock with clear delivery dates and confirm a Sunday or Monday delivery can be trusted.”
He advised that in quieter establishments, it was wiser to opt for seafood mid-week when freshness was more assured. If unsure, he suggested waiting until mid-week for the safest mussels.
Mark also recommended rejecting any mussels with cracked shells, an unpleasant smell, or those that remained closed post-cooking, adding that any reputable kitchen would not dispute this.
Michelin-starred chef Mark Poynton supported these cautionary measures regarding seafood in restaurants.
The celebrated chef, who recently opened Ancient Shepherd’s in Fen Ditton and Mark Poynton at Caistor Hall, shared: “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.”
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