Welcome to Something Else Fishy

1 The High Street, Milborne Port, DT9 5DG

Opening Times


Tuesday & Wednesday

5pm to 8.45pm

Thursday, Friday & Saturday

11.45am to 2pm & 5pm to 9pm


Wednesday 5pm to 9.30pm

Thursday, Friday & Saturday

12pm to 2pm & 5pm to 9.30pm

Last entry to the restaurant is 30 minutes before closing.


There's much to see here. So, take your time, look around, and learn all there is to know about us. We hope you enjoy our site and take a moment to drop us a line.

Exciting upcoming Events

Charity Supper

This year we are very proud to be supporting two very worthwhile organisations. The RNLI and BIBIC both do fantastic jobs in their own fields. We are kicking off our fundraising with a Fish & Chip Supper on Tuesday the 27th of March. See our 'Charity' page for more information.

Afternoon Tea.....Ooh How Posh!

Who doesn't like an Afternoon Tea?

Nope we don't know anyone either, after all whats not to love about freshly made sandwiches of all shapes and sizes and don't even get me started on the cakes! Two dates all set in the diary, check out our "Events' page.

'A Right Royal Fish & Chip Supper'

Even Kings and Queens love fish & chips so to help Prince Harry and Meghan Celebrate their upcoming wedding, we are holding our own special bash in aid of our invite being lost in the post....Obviously!

More details on the 'Events' Page.

Lobster & More Lobster!

Ever wondered what Martyn's secret is when he's preparing his Lobsters? How long do you cook a Lobster? Scared about the thoughts of preparing a cooked Lobster?

We have the answers for you! Or at least our 'Lobster Preparation Evening' does. Look up our events page for all the details.

Contact Us

Drop us a line!

Better yet, see us in person!

We're not your average fish & chip shop, we are Something Else!

Something Else Fishy

01963 250225

We are committed to only buying fish & seafood that has been fished responsibly and within quotas to sustain stocks. Whenever possible we are proud to support & serve local produce and ingredients.