Superfish was formed in 1971 with a capital of £4000, and opened its first branch in Isleworth, Middlesex.

Steady self financed expansion over the years has resulted in seven branches in Surrey, with a staff of over one hundred and an annual turnover in excess of £3 million.

In addition to the superb fish and chips, Superfish has developed over the years some characteristics of the American Family Diner and the French Bistro. Hot French bread and butter is served in the restaurant without charge and as much as one wants, as are sauces and pickles.

With the exception of the Cheam branch, each restaurant is licensed with a modest wine list, moderately priced.

The restaurants are designed by a highly competent team of designers and contract cleaners work throughout the night to maintain high standards of hygiene.

420 tonnes of potatoes from Cambridgeshire and Essex are used each year producing three quarters of a million portions of chips. 120 tonnes of fish are used each year. Cod accounts for 75% of the fish used. This is sourced from sustainable stocks of the Barents sea.

Superfish were one of the first chains to be recognised by Egon Ronay and in the last year we have been awarded the Seafish Friers Quality Award.