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
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.
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.
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.
