Skip to main content

Chequer Inn, Steyning

41 High Street, Steyning, West Sussex, BN44 3RE

Located in the South Downs, the Chequer Inn is a beautiful 15th Century Coaching Inn set at the heart of Steyning high street, West Sussex.

 

Key features

  • 15th Century Coaching Inn
  • Great central location in Steyning high street
  • Large spacious operation with multiple trade areas
  • Well equipped trade kitchen with seperate wash-up area and plentiful storgae
  • 3 Ensuite letting bedrooms 
  • Outdoor patio area and parking to the back of the property
  • Available December 2018

Floorplan

THE CHEQUER INN

Recently voted one of the twenty best pubs to visit in Sussex by Sussex Life, the Chequer Inn is a beautiful 15th Century Coaching Inn located at the heart of Steyning high street.

Positioned in the South Downs, West Sussex, the Chequer Inn has been a landmark for nearly six hundred years and it still acts as a very popular meeting and resting place today.

A large spacious operation, the Chequer Inn boasts multiple trade areas to include two bars with plentiful drinking and dining space, a snug and a restaurant for around 24 covers. In the main bar there is also a pool area with boxed seating and a 3/4 size antique snooker & billiards table.

The on site trade kitchen is a good size and is well equipped, with a separate wash up area and plenty of storage.

Upstairs the ‘Great Chamber’ has been converted in recent years, so the pub now  also boasts three ensuite letting bedrooms which are let our regularly and include Freeview TV, WIFI and tea & Coffee making facilities,

Offering great hospitality, events and occasional entertainment, the Chequer Inn provides a great hub for the local community and visitors alike.

This site would suit experienced operators with proven catering skills, that can continue to develop this already well-established and  multifaceted business.

Viewings are highly recommended at this site, so contact us now on 01795 542132.

BAR, RESTAURANT & KITCHEN  

Multiple trade areas with two front entrances. Large open plan bar area and servery, pool table with boxed seating area, snug for 8 covers. Second bar and servery hatch with dining space for 30 covers, separate restaurant dining room for 24 covers. Large fully equipped trade kitchen with separate wash up and fridge area and large outdoor stores

OUTDOOR & PARKING

Small courtyard garden and seating to the back of the property with access to the pub. Covered smoking area with seating.  Customer car parking for approx. 4 cars and additional local car parking just 2 minutes away

LETTING ACCOMMODATION

3 ensuite letting bedrooms to include, 1 family room, 1 twin room and 1 double bedroom.  All bedrooms feature Freeview TV, WIFI and tea & coffee making facilities

PRIVATE ACCOMMODATION

Large private accommodation with 1 ensuite double bedroom, two double bedrooms, bathroom and two large rooms which are currently utilised as offices 

 

 

Capital Requirements

Estimated capital requirements

Trading deposit£5000
Contract deposit
refundable on day of charge
£500
Repair scheme
+ monthly payments £50
£1000
Inventory£25000
Stock, glassware, cutlery, crockery, etc
Estimated subject to independent valuation by trade broker and stock taker
£4000
Working capital£5000
Training deposit
£750 refundable on completion of training
£1000
Total estimated ingoings£41500

Minimal capital considered

Minimum capital considered
Based on: Trading deposit + stock, glassware, cutlery,
crockery, etc, working capital + training deposits + misc
£16500
Please note: Where only minimal capital is available inventory will be rentalised.

Rent and charges

Rent

Year 1Year 2Year 3
Per anum£TBA £TBA£TBA
Per week£TBA £TBA £TBA

Council tax

Band B

Non Domestic Business Rates

RATEABLE VALUE - £60,300

MULTIPLIER 2018/2019 - 0.493

ESTIMATED RATES PAYABLE - £29,728

  • As at the time of publishing, the estimated rates payable, are based upon the assumption that the tenant occupies the maximum of one pub and therefore qualifies for small business rates relief
  • We have also applied the relevant multipliers and estimated transitional relief where applicable
  • The above calculations are estimations only and as rateable values are  subject to change, we would recommend that the prospective new  tenant checks the rates payable and any other relief prior to completing a financial plan
  • Please note that we have not yet applied The Governments Pub relief of £1,000 on rates payable as many councils have yet to confirm

 

Trading information

Trade

Year ending 30 June

2018 2017
All beer and cider
Barrels
261 288
Wine
Gallons
37
PPS
Gallons

Premium packaged spirits (eg WKD)
1.7
Traditional Spirits
Gallons
7.3
Minerals
Ready to drink litres
222

Estimated food turnover

£1,500 per week approximately 

Shepherd Neame has no access to the tenant's food turnover figures. Please note this figure is estimated as accurately as possible at time of publishing.

Estimated awp profit (Amusement with prizes)

£5,000 per annum approximately 

Licence information

Hours authorised by the premises licence

Supply of alcohol, background music and provision of late night refreshment.

Sunday - Thursday - 10.00 - 00.00
Friday - Saturday - 10:00 - 01:00

Open to the public

Sunday - Thursday - 08.00 - 00.30
Friday - Saturday - 08.00 - 01.30

Live music

Sunday - Thursday - 10.00 - 00.00
Friday - Saturday - 10.00 - 01.00

Agreement Overview

  • This pub is being offered on a traditional rolling tenancy agreement that is subject to a five year rent review
  • This agreement is covered by the ‘Landlord & Tenant Act’
  • This is a fully tied agreement across all beer, cider, wine, PPS, spirits and minerals
  • Any deviation from the standard terms outlined above should be discussed at interview stage with your designated Business Development Manager
  • Please note that we require all licensees to pass the Pre-Entry Awareness Training Course (PEAT) a minimum of five days before you can attend a formal shortlist interview with us. Please ask us for more information about PEAT if required
  • You can see our code of practice at the top of this page