It may be because we use only the best quality fish, because we take great care preparing and storing it, because we use top quality clean cooking fat, but we think it's because we always aim toserve. Chippys can be variable, but experience counts for a lot. Kim has been frying since 1982. If you choose to eat in, you can fully appreciate the crisp batter encasing the market-fresh fish, and the perfectly dry golden chips straight from the fryer.
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