Star Fish Chips Ltd
Take-away food shops and mobile food stands
Star Fish Chips Ltd contacts: address, phone, fax, email, website, shedule
Address: 4 Bridgegate S60 1PQ Rotherham
Phone: +44-1423 1966796
Fax: +44-1564 1991241
Email: n\a
Website: n\a
Shedule:
Incorrect data or we want add more details informations for "Star Fish Chips Ltd"? - send email to us!
Registration data Star Fish Chips Ltd
Register date: 2013-09-20
Register number: 08699430
Type of company: Private Limited Company
Get full report form global database UK for Star Fish Chips LtdOwner, director, manager of Star Fish Chips Ltd
Necati Yildiz Director. Address: Bridgegate, Rotherham, S60 1PQ, England. DoB: January 1973, Turkish
Jobs in Star Fish Chips Ltd vacancies. Career and practice on Star Fish Chips Ltd. Working and traineeship
Sorry, now on Star Fish Chips Ltd all vacancies is closed.
Responds for Star Fish Chips Ltd on FaceBook
Read more comments for Star Fish Chips Ltd. Leave a respond Star Fish Chips Ltd in social networks. Star Fish Chips Ltd on Facebook and Google+, LinkedIn, MySpaceAddress Star Fish Chips Ltd on google map
Other similar UK companies as Star Fish Chips Ltd: Andover Rubber Stamp Service Limited | Crysta Photographic Ltd | Flyguard Limited | Zebra Print Design Limited | Global Regen Ltd
The firm referred to as Star Fish Chips has been started on 20th September 2013 as a PLC. The firm registered office can be found at Rotherham on 4 Bridgegate, . Assuming you have to reach the business by post, the post code is S60 1PQ. The reg. no. for Star Fish Chips Ltd is 08699430. The firm is classified under the NACe and SiC code 56103 and has the NACE code: Take-away food shops and mobile food stands. The latest financial reports were filed up to Tue, 31st Mar 2015 and the most recent annual return was submitted on Sun, 20th Sep 2015. The firm has been responsible for a significant part of the local market for three years.
Necati Yildiz is this particular company's individual managing director, who was assigned this position in 2013.
