If you are looking to let a pub in Braishfield, you could run The Wheatsheaf !
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Let A Pub In Braishfield – Run The Wheatsheaf !
The Wheatsheaf is a beautiful village pub located in Braishfield, in the heart of the Test Valley. The pub is surrounded by stunning countryside views with local farming and is known for its quality pub food. The outgoing publican has built an established customer base over the past seven years so maintaining this trade is a key element to the pubs success. There are two main entrances to the pub, both of which lead you directly into the traditionally decorated bar area, that offers 40 covers and a cosy open fireplace. The well-presented restaurant area opens out into a new build extension providing an additional 60 covers with a delightful views and access of the beer garden. Located behind the bar area is a fully fitted trade kitchen, allowing the publican the facilities to provide a strong food offer. Additional facilities include walk-in storage units and a good- sized cellar. The Wheatsheaf provides a fantastic beer garden which is a great size and wraps around half of the pub. There is plenty of seating available for guests to drink and dine alfresco, with a mixture of picnic bench seating on the grassed area and more formal outdoor furniture on the patio area. There is an adequately sized car park located onsite which can fit at least 40 cars.
Private Accomodation
The private accommodation comprises of three bedrooms with shared facilities.
Agreement Fee: £750.00
Cash Float: £2,000.00
Fixtures & Fittings: £25,000.00
Forecast Turnover: £747,785.01
Full Deposit: £14,250.00
Full Tie Release: £49,250.00
Guide Rent: £57,000.00
Initial Deposit: £0.00
Repair Fund: £2,000.00
Stock & Glassware: £5,000.00
Working Capital: £32,500.00
Year 1 Rent: £42,000.00
Forecast Dry Turnover: £419,051.17
Forecast Other Turnover: £0.00
Forecast Wet Turnover: £328,733.84
Given the location and size of the Wheatsheaf, I am now looking for an experienced operator to run this established food led business. Being able to market the business is a priority as well as consistently producing a good standard of food and service.
