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Specialties
We don’t like to boast but in addition to the superb fish and chips, over the years we have developed 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.
What makes us even better is that we are licensed with a modest wine list, which we believe to be moderately priced.
Our restaurant is 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.