The pub classics you should NEVER order: Top chefs reveal the dishes to avoid at your local boozer - from Scotch eggs to fish and chips on a Sunday and all-day roasts

Choosing something to eat at your local pub can be far more hit or miss than ordering a pint of bitter or glass of wine.From a soggy fish and chips, to a disappointing pie of the day there's a lot that can go wrong. But the choice might be made a little easier as three top chefs reveal the dishes they avoid when ordering at the pub..Some of their 'no-go' orders might just surprise you. Spoiler, it's bad news for a Sunday fish and chips.Top chefs, Executive Chef at Ardent Pub Group John Sparks, Chef Oliver Wadham at The Wigmore and Chef Ben Chaplin of the award-winning pubs The Black Friar and Horse and Jockey, share their insight as well as red and green flags to look out for on your next trip to the local.So, here are the tasty-sounding dishes that could actually make you regret your menu choice, according to the experts. Fish and chips on a Sunday is a 'no go' according to chef Oliver Wadham1. Scampi with no tailsFor John Sparks, Executive Chef at Ardent Pub Group, scampi without tails are a scarlet red flag.'Real scampi is a whole langoustine tail. “Scampi pieces”, or every piece the exact same shape, usually means reformed, which is offcuts pressed together. If the menu says whole tail, that's a good sign.'2. Scotch eggAccording to John Sparks: 'A great Scotch egg is freshly prepared, made in-house and fried to order. Cut it open and the yolk should be soft and jammy.''If it's cold in the middle with a grey, chalky yolk, it could be a sign that it's been overcooked or prepared well in advance. It's a simple dish, but one that can tell you a lot about the care going into a pub kitchen.'3. A roast that's on all day, every dayJohn has also cautioned against ordering a roast that's available every day. He said: 'If a roast is available from noon until close seven days a week, I'd be interested to know how it's being prepared and served. A really good roast takes time and care, particularly when it comes to cooking and resting the meat properly.'His advice: 'Look for freshly carved meat, crisp Yorkshire puddings and a rich, well-made gravy. Those are the details that can really set a great pub roast apart.4. A small pub with a massive menu'If a pub with a small kitchen has 40 dishes on, I'd question how they're managing to prepare everything fresh and maintain consistency,' said John.He added: 'A team of two or three can struggle to deliver that much variety to the same standard every service. I'd take eight dishes done really well over forty that don't get the same attention every time.'5. A price that's too good to be trueJohn said: 'If you see a £12 sirloin or £10 fish and chips in London, it's worth considering how that price is being achieved. Good-quality beef and fresh fish can be expensive ingredients, so I'd always be interested in the sourcing, cut and portion size.'He added: 'Affordable doesn't automatically mean poor quality, but understanding what's going into a dish can tell you a lot about the value you're getting.'6. Fish and Chips on a SundayChef Oliver Wadham at The Wigmore knows that fish and chips is an undisputed pub classic, but thinks you should think twice before ordering it on a Sunday.'Traditionally, many pubs receive their main fish deliveries towards the end of the week, so by Sunday the fish may not be quite as fresh as it was on Friday or Saturday. Of course, this will vary from pub to pub, but I would always be inclined to ask about the day's catch or consider another dish if there is something particularly appealing on the menu.' Executive Chef Ben Chaplin of two award-winning pubs, The Black Friar and Horse and Jockey agreed.He advised: 'A good kitchen should be able to tell you where its fish comes from and when it was delivered. Don't be afraid to ask.'7. Fried WhitebaitChef Oliver said: 'Fried whitebait is a traditional pub snack that many people enjoy, particularly alongside a drink. It is not necessarily something I would choose, however. Whitebait is often supplied frozen rather than fresh, so it is worth bearing in mind when ordering.'He added: 'There is also a sustainability consideration. Whitebait refers to juvenile fish, caught before they have had the opportunity to mature and reproduce. Depending on the species and source, this can raise concerns around responsible fishing practices. I would generally look for other small plates or seafood options where the sourcing is clearer.'8. Soup or pie of the daySoup or pie of the day is another dish Chef Oliver avoids. He said: 'If the same soup or pie appears every day, it is worth asking what makes it special that day. There is a chance they could be made with leftovers from previous days which, albeit sustainable, is not always the freshest or tastiest.'9. Think twice before ordering a well-done steakAccording to Chef Ben: 'Steak is at its best when you can retain its natural juices, texture and flavour. Cooking it well done can take away a lot of what makes a good cut of beef so enjoyable.'He added: 'If you prefer your meat cooked right through, I'd recommend choosing something like a slow-braised beef dish, where the meat has been cooked gently over time, or a really good burger. You'll get a much better eating experience.'10. Never trust a 'special' that is printed on a permanent, professionally produced cardChef Ben said: 'If a restaurant has a beautifully printed special card that looks exactly the same every time you visit, it might not be as special as you think. If it's professionally printed and sitting on the table week after week, I'd be questioning just how often that menu actually changes.' What would a top chef order from a pub? According to Chef Ben Chaplin, you should always order a limited fish special. He said: 'It suggests the chef has ordered specifically for that dish, rather than simply relying on something that's permanently on the menu. There's usually been thought, time and passion put into creating something for that day. It's also worth asking the team what makes the dish special and where the fish has come from.'A pub's signature dish is something you should never miss. Chef Oliver Wadham said 'If a pub has put the time and care into perfecting one dish, there is a good chance that the same philosophy extends to the rest of its menu. I would certainly take that as a good sign.'Every great pub should have something it's known for. It might be a particular pie, a roast dinner or a signature main course. If people are travelling specifically to eat it, that's usually a pretty good indication that it's worth ordering.'Chef Oliver Wadham said: 'Don't overlook the house wine or a pint of Guinness. A well-chosen house wine and a properly poured pint can tell you quite a lot about the attention to detail across the business. Good value and good quality should go hand in hand.''A Sunday roast is one of my favourite dishes to order in a pub because it gives a kitchen plenty of room to show their skill and personality. Whilst the format is fairly uniform, the interpretation can vary enormously - from cooking techniques and choice of sides, to the cut of meat and how it is roasted.'