Key features:
- £8,000–£10,000 summer weekly turnover on 4.5 trading days
- £4,000 winter weekly turnover on 4 trading days
- Unopposed in a high-footfall Peak District village
- Full refurbishment six years ago with three-pan Hopkins range
- No late evenings — clear scope to extend hours and add delivery
An unopposed traditional fish & chip takeaway in a thriving Peak District village that pulls thousands of visitors year-round. Refurbished from a closed post office six years ago with no expense spared, the shop currently turns £8,000–£10,000 a week through summer on just 4.5 days, and £4,000 a week through winter on 4 days — with no late evenings worked. The vendor estimates that in the right hands summer takings could reach £15,000 weekly through extended hours and a delivery offer.
Trading figures:
The seller reports summer turnover of £8,000 to £10,000 a week across just 4.5 trading days, with no late evenings worked. Winter takings sit around £4,000 a week over 4 days. The menu is deliberately simple and traditional, and the limited openings leave obvious headroom: the vendor's view is that in the right hands summer takings could reach £15,000 a week through later trading and a delivery service to the local community. The format would also lend itself to adding Chinese cuisine.
Trade equipment:
The headline item is the six-year-old three-pan Hopkins fryer — a serious piece of kit and the workhorse of the shop. Also included: a Bold 56lb rumbler, two peelers, stainless-steel potato bath, fish keeper, four-ring gas hob with extraction hood, Epos till system, two drink chillers, microwave oven, six-pot bain-marie, two chest freezers, electric batter mix, fridge, and various stainless-steel tables.
Special remarks:
Six years ago the current owner took on a closed-down post office and converted it into a fish & chip shop with no expense spared — a fact the fit-out makes plain on inspection. The unopposed position has carried the business to high takings on deliberately limited openings, which is exactly where the opportunity sits: a capable owner-operator extending the hours and adding a delivery service has a clear, measurable route to growth. Internal inspection is recommended to appreciate both the quality of the shop and the upside still on the table.
