
The chance to run a popular pub in the heart of a Hull village has come up after the family which owns it put the property up for sale. The Ship Inn, based in West Cowick, near Goole, lies at the very heart of village life and has been run by the same family for 17 years.
Now, however, the owners are looking to retire, prompting them to enlist property agents Sidney Phillips to help them find new owners keen to move in and keep pulling pints for the faithful regulars and visitors. The Ship Inn’s freehold is on the market for £450,000, including goodwill and fixtures and fittings, and the property company has high hopes that a new landlord could move in.
The premises includes the public house and a separate bungalow, both of which are detached and of brick construction under pitched tile roofs. The pub itself has a large open plan trade area that is split into three different sections, much loved by punters for its charm and character, with an assortment of bar seating, fixed bench seating and tables and chairs. A fireplace and exposed brickwork also give the hostelry a proper village-style pub feel.
It also has a fully equipped catering kitchen based on the first floor, but at the moment food is only offered on Sundays. The first and upper floors is the spacious private owner’s accommodation, with two double bedrooms, a bathroom and living room. And the sale also includes a separate one-bedroom bungalow set to the rear of the property with its own private access and private courtyard.
The summer heatwaves have made the pub’s beer garden a popular retreat, with room for 50 people alongside a sheltered area and children’s play area. The external seating areas also increase the pub’s capacity significantly.
Ray Vilka of property agents Sidney Phillips said: “Our client has owned and operated The Ship for 17 years and seeks to sell the freehold due to retirement.
“The business operates on limited hours and with a limited food offering. There is potential to grow the business further by expanding the opening hours and introducing a full time food offering. Currently trade is predominately wet-led with a Sunday roast menu only on Sundays.”
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