The property comprises former retail premises with an extensive frontage which have been converted in to a hot food takeaway. The main entrance is at the northern end leading in to a fitted out public area and servery counter. To the rear is the kitchen with overhead extract canopy and adjacent is a dry goods store.
THE PRICE FOR THE LEASEHOLD INTEREST HAS BEEN REDUCED TO £10,000
Location
Dalry Road is a very busy thoroughfare situated in the ‘West End’ business district of the City of Edinburgh. It connects with the junctions of Haymarket Terrace and West Maitland Street which in turn connects to Shandwick Place leading to Princes Street, Scotlands Premier shopping thoroughfare. The property is situated at the north end of Dalry Road on its western side very close to the busy Haymarket Railway Station which is on the Edinburgh - Glasgow rail line. Also nearby is the Haymarket Tram stop and the roadway is very well served by the local bus network.
Accommodation
The net usuable floor areas have been calculated at or about the following:-
Public area/servery - 21.92 sqm (236 sqft)
Kitchen - 21.83 sqm (235 sqft)
Store - 5.06 sqm (54 sqft)
Terms
ASSESSMENT
Reference to the Assessors website has shown that the subjects are entered in the current Valuation Roll as follows:-
Hot Food Takeaway Rateable Value £11,000
The Uniform Business Rate for the year 2014/2015 is XXX in the pound. Under the terms of The Small Business Bonus Scheme properties with a Rateable Value of £12,000 or less can qualify for 50% rates relief. Further details can be obtained from the Scottish Government website.
LEASE TERMS
The property is currently held on Full Repairing & Insuring lease terms for the period expiring 31st July 2024. The current passing rent is £17,000 per annum which is next due for review on 1st August 2017 and 3 yearly thereafter.
ENERGY PERFORMANCE CERTIFICATE
The property has an Energy Performance Certificate rating of E
PRICE
Offers over £20,000 are invited for the leasehold interest to include aff fixtures fittings and equipment within the subjects and should be submitted to the Agents.