Most people are familiar with Gordon Ramsay from the culinary world; his most famous characteristic may be his impassioned outbursts. Nonetheless, it is difficult to dispute Ramsay’s skill and background as a chef. Moreover, examining failing restaurants and determining their root causes is one of his professional highlights.
Naturally, this implies that Gordon Ramsay has tasted nearly every cuisine known to man. Quinoa, blancmange, bouillabaisse, and quiche are among the varieties. He has occasionally also been very critical of the way amateur chefs’ food looks. With all of these experiences together, Ramsay is now able to alert his audience to one trait that should make them especially cautious. Remember that this is not at anyway an uncommon or exotic quality. However, it’s also not your typical situation, like a pantry or kitchen overrun with mold or rats.
Gordon Ramsay outlined the three golden principles he uses to determine whether a restaurant is good in an interview with the Daily Mail. Ramsay advised readers to exercise extreme caution when visiting eateries that make exaggerated claims about their cuisine. Claims like “famous” or “best in the world” are examples of this.
Gordon Ramsay Is Not Just Concerned About Unproven Claims
Such keywords, in Ramsay’s opinion, invariably raise red flags because they are typically not supported by any evidence. It prompts him to consider the source of the restaurant’s claim. Ramsay also offered advice on how to find the best wine bottle at the most affordable price. Customers should ask about the “bin end” list, he advised. Bottles with scratched labels or vintage wines with low sales are included in this list. Additionally, he counseled them to request the best-recommended bottle, which costs no more than $30. According to him, doing this can get the person an inexpensive, underappreciated drink.
All of that, though, is nothing compared to Gordon Ramsay’s greatest advice during the conversation. He forewarns his readers clearly not to place any orders with the board of specials. Specials, he claims, are intended to run out as the evening wears on. Furthermore, eleven foods that are marked as specials on the board cease to be truly “special.” Put another way, the specials are typically a ruse to raise the cost of regular food.
Gordon Ramsay had previously expressed disapproval of certain eateries that served “soup of the day.”Before placing an order for that day, Ramsay had encouraged patrons to first inquire with the server about yesterday’s soup. If everything is the same, the restaurant has most likely been serving that “soup of the day” every day for a week or maybe a month. Finally, he offered some advise to people who were organizing a special supper. Ramsay says you can get a table for three people significantly faster if you reserve a table for three.
