Key features:
- £4,000 weekly turnover on 25 hours of frying
- Two lunch sessions and five evenings only, closed by 8.30pm
- No home delivery — channel still untapped
- Same ownership for nine years, now retiring
- 3-pan Kiremko counter range
A conventional fish & chip takeaway in an established Eastbourne residential pitch, turning over £4,000 a week on just 25 hours of frying — two lunches and five evenings, all closing by 8.30pm with no deliveries. The same family has run it for nine years and is now retiring, leaving a clean, steady operation with obvious headroom for a more ambitious operator.
Trading figures:
Weekly turnover averages £4,000, achieved on a deliberately restricted schedule of two lunches and five evenings — 25 hours of frying in total, with the shutters down by 8.30pm and no deliveries undertaken. Trade is steady year-round and lifts through the summer as visitors and holidaymakers arrive in this traditional coastal town. The menu is conventional, the pace controlled, and the takings are entirely a function of the hours currently kept.
Trade equipment:
The headline item is a 3-pan Kiremko counter range — a serious piece of kit and the centrepiece of the frying operation. Alongside it: a digital till, three two-door under-counter fridges, microwave oven, glass-fronted drinks fridge, two chest freezers, an additional fridge, chipper and 56lb peeler.
Special remarks:
A genuine retirement sale after nine successful years in the same hands. The current owner has chosen to keep the shop on a comfortable, restricted schedule — two lunches, five short evenings, no deliveries, doors closed by 8.30pm — and the takings reflect that. For a younger or more go-ahead owner-operator, the upside is immediate and easy to articulate: extend the opening hours, broaden the menu, and add a home delivery service that the area currently has no access to from this shop. The platform is in place; the next operator simply needs to work it harder.
