Time Out London

"Sutton & Sons knows on which side its bread is buttered, catering as it does for Stoke Newington foodies. Natural and attentive staff, sustainable fish (from its fishmonger across the road) and locally brewed beer signify a top-notch chip shop. Batter was crisp and not too greasy, and battered monkfish very good indeed."

Kelly Prince-Wright

"Fish and chips are not my forte. The first time I came to England, I tried them and well, meh. I know. I’m sorry. But it’s about time for my redemption because Sutton and Sons completely wins at fish. And chips for that matter. The fish was fantastic. Cooked perfectly. I couldn’t have wanted anything else."

Shabby Katchadourian

"The fish here could not be fresher, having traveled only as far as across the road from the fishmongers that Danny Sutton and his wife Hana set up in 1998. ‘Sutton & Sons’ fish ‘n’ chips may be traditional but is anything but standard. I bet ten of the Queen’s finest that you’ll fall as deeply in love as I did."

Londonmunchies

"Now, my intention was to try something other than just regular fish and chips this evening but our host recommended we try a piece of cod anyway and I’m stoked he did, it disappeared in seconds. The batter was super light and the fish melted in the mouth. Chunky hand-cut chips for the win."

Celia Glass

"We went for haddock with chunky chips. It was fantastic - fresh and flaky hunk of shiny haddock beneath a light and crispy beer batter with chips whose surface area ratio was made for soaking up salt and vinegar (or pickle juice, if you prefer)."

Keri Butler

"Sutton & Sons is quite simply the best fish and chip shop I've ever been to. After years of soggy fish and grey mushy peas it's great to find somewhere locally which sells excellent food and doesn't overcharge for it."

Le Binh

"Mains were top-notch since Sutton & Sons specialty is the fish; I went ahead and ordered the British classic. I don’t usually go for cod at the chippies, but it was a killer one. The fish is quality, marine freshness, meaty plump and flaky as soon as your fork drags into the fish."

Victoria Gray

"A decent chippy, stereotypical British people might say, is an important thing to find. Luckily for me, I live down the road from one of the best in London. The takeaway cod and chips isn’t cheap but the batter is always perfect, not too flour-y, not too crunchy, not too greasy. The chips are squishy and soak in the required amount of grease plus any ketchup/vinegar/pickled stuff you want."

Faith Strickland

"Battered cod was gourmet and came piled with chunky chips and a little pot of mushy peas. I thought you couldn’t do it, London, but Sutton and Sons have proved to me that fish and chips in the city can be utterly delicious."

The Chip Diaries

"The batter was a lovely golden color and very crisp and light. Certainly some of the best batter we've ever eaten. The cod fillet was thick and succulent. It tasted so fresh and was cooked to perfection. The chips were medium thick and very crisp on the outside and fluffy on the inside."