Freehold fish & chip shop, Burnley — same hands 19 years

Key features

• £1,800–£2,000 weekly turnover on just 19.5 frying hours
• Freehold mid-terrace stone property with three-bedroom flat above
• Same family ownership for 19 years
• Closed Monday, Saturday and Sunday — three full days of upside
• Frank Ford two-pan counter range, eat-in seating for 11

About this business

A long-established freehold fish & chip takeaway in a densely populated residential pocket of Burnley, just off the main high street. Currently turning over £1,800 to £2,000 a week on only 19.5 frying hours across four days, with no deliveries, no card payments and a deliberately limited menu. After 19 years in the same hands the vendor is moving on to other business commitments — leaving an unusually clear runway for a hands-on husband-and-wife team to take a loyal customer base and stretch it.

Trading figures

Weekly takings are reported at £1,800 to £2,000, achieved on a four-day week of just 19.5 frying hours — Monday, Saturday and Sunday are currently closed entirely. The headroom is unusually concrete: three additional trading days, no delivery channel in place, no card payments accepted, and a deliberately narrow menu. Each of those is a lever a new owner can pull from day one.

Trading hours

Closed: Monday, Saturday and Sunday. Tuesday and Wednesday: 11.30am – 1.30pm and 4.00pm – 6.30pm. Thursday: 11.30am – 1.30pm and 4.00pm – 7.00pm. Friday: 11.30am – 2.00pm and 3.30pm – 7.00pm. Just 19.5 frying hours in total, with plenty of room for additional sessions.

Business premises

A mid-terrace stone-built three-storey property, double-fronted, with a central door leading into the out-sales area and eat-in seating for 11 covers. The counter is fronted by a Frank Ford two-pan range, and the customer area is finished with an overhead menu board, suspended illuminated ceiling and non-slip floor covering. Behind the counter sits a bain-marie, two double fryers, a drinks chiller and an upright freezer. To the rear is a purpose-fitted preparation room with stainless-steel prep tables, a four-ring gas oven and fish fridge, opening through to a utility room with washing machine, dryer and door to the yard. The basement cellar houses the potato wet room, equipped with rumbler and chipper.

Trade equipment

The headline item is a Frank Ford two-pan counter range, the working heart of the shop. Also included: rumbler, chipper, fish fridge, oil filter machine, electric till, six-pot bain-marie, upright drinks chiller, four-ring gas oven, two stainless-steel preparation tables, microwave, undercounter fridge, upright fridge, double fryer, double-bowl stainless-steel sink, washing machine and dryer. A full inventory will be made available prior to completion. Items have not been formally tested — buyers should commission an independent inspection.

Accommodation

A good-size flat above the shop with internal access from the trading area. The first floor has a spacious lounge, modern fitted kitchen/diner and bathroom; the second floor holds two large double bedrooms with Velux windows.

Trading position

Firmly established just off the main high street, close to all local town amenities and surrounded by a well-populated residential catchment. Commercial outlets sit close by, and there is good access to the local motorway network. Nineteen years in the same hands has built a loyal customer base that delivers solid year-round trading.

Special remarks

An old-established, well-known traditional chippy that has been under the careful ownership of the same vendor for 19 years — long enough to embed it in the local routine and produce a turnover of £1,800 to £2,000 a week on just four days and 19.5 frying hours. The reason for sale is genuine: other business commitments. For new owners, the upside is unusually direct — three closed days to open, a delivery service to introduce, card facilities to add, and a menu to extend, all on top of a freehold building that includes a three-bedroom flat above. One that rewards a proper viewing.