When it comes to dining out, celebrity chef Gordon Ramsay has more than a few opinions about what’s worth ordering—and what’s best left untouched. With decades of experience running Michelin-starred kitchens and critiquing countless restaurants on television, Ramsay has a sharp eye for dishes that often disappoint. His warnings may surprise frequent diners, but they reveal important truths about how food is prepared, stored, and served in the restaurant industry.
The Trouble with Specials
One of Ramsay’s most famous cautions is against ordering the “specials” at restaurants. While many diners believe a daily special means something creative and fresh, Ramsay has explained that it often signals the opposite. Specials, he notes, can be a clever way for kitchens to use up ingredients that are close to expiring. Rather than being a showcase of the chef’s artistry, they sometimes become a vehicle for leftovers. For anyone concerned about freshness, he suggests sticking to the regular menu.
Soup of the Day: Not Always Fresh
Another dish that Ramsay has flagged is the ubiquitous soup of the day. While comforting and seemingly harmless, soups can linger in the kitchen longer than guests realize. Ramsay points out that some establishments may stretch a batch of soup over several days, adjusting the seasoning to mask declining quality. For diners seeking the freshest experience, he advises skipping this option unless they are dining in a trusted spot known for high turnover.
Avoiding Airplane-Style Dishes
Ramsay is also vocal about avoiding overly complicated dishes in restaurants, especially those that resemble “airplane food.” He cautions against ordering anything that looks like it’s been reheated or assembled in advance. Dishes that require large-scale preparation and extended holding times often lose the vibrancy and texture of freshly cooked meals, leaving diners with something bland and uninspired.
The Buffet Red Flag
When it comes to buffets, Ramsay doesn’t hold back. He warns diners to be wary of foods that sit out for long periods under heat lamps, especially pasta and seafood. In his view, buffets often sacrifice quality for volume, meaning dishes can be overcooked, dried out, or prone to food safety issues. His advice is to approach buffets with caution, particularly when it comes to items that should be served fresh and hot off the stove.
Smarter Ordering Choices
So, what should diners order instead? Ramsay recommends focusing on items that showcase a restaurant’s strengths and are prepared à la minute. Grilled meats, fresh seafood, or seasonal vegetables are often safer bets, as they are typically cooked to order. Asking servers about what’s fresh or locally sourced can also help guide better choices.
A Chef’s Perspective on Dining Out
At the heart of Ramsay’s advice is a simple principle: when you dine out, you’re paying for quality and an experience you can’t replicate at home. By avoiding dishes that may cut corners, diners can ensure they’re getting the best value for their money.
In the end, Ramsay’s warnings aren’t about scaring people away from dining out—they’re about empowering them to be more discerning. After all, if anyone knows how to spot a dish that’s past its prime, it’s a chef who has built his reputation on demanding excellence.
