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.

Environmental issues are important to the Superfish Group of Restaurants. Superfish are Environmentally Friendly Restaurants, utilising the latest Energy Conserving Restaurant Equipment.

As a part of the Environmentally Friendly Restaurant ethos Superfish use Sustainable Food Supplies. 120 tonnes of sustainable fish stock are used each year of which cod accounts for 75% of the fish used. The Fish is sourced from sustainable fish stocks of the Barents sea.

Fresh Quality Potatoes: In line with sustainable food supplies and to ensure fresh quality potatoes supplies. 420 tonnes of fresh potatoes from Cambridgeshire and Essex are used each year producing three quarters of a million portions of chips. These British farms are dedicated to producing Quality Fresh Potatoes especially for Superfish Restaurants thus maintaining a consistent supply of fresh potatoes.

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.