THE owners of a new organic English deli and coffee shop – set to open next month – have applied for licences to serve alcohol and music from 7.30am to 8pm.

Fred’s of Worcester, located in the former Worcester Volunteer Centre, in The Tything, will launch in August and promises “organic, fresh farm-to-table food” from local suppliers, while being plastic and waste free.

Fine Rooms & English Deli Limited, a private company set up on February 19, has applied to the city council for permission to sell alcohol and play recorded music everyday between 7.30am and 8pm at the venue.

As a result, a public consultation has been launched, with those hoping to make representations asked to do so by August 14.

Companies House lists Alex Morely and Adam Silvester as directors of Fine Rooms, based in Halesowen, with the latter coming from a farming background.

A post on the deli’s Facebook page says the name is “inspired by a family member called Fred who lived healthily and sustainably on his own produce”.

A planning application for a change of use to convert the ground floor of the premises to form a tea room was approved by the city council in January last year.

The application also successfully sought to have letting rooms above and one on the ground floor and was submitted by Mr Silvester and Kidderminster-based agent Steven Greybanks, of Central Building Design Ltd in 2017.

The Worcester News attempted to contact the owners of the deli but nobody was available.

Resident T.C. Bendle submitted the only neighbour response to the council regarding the planning application, in November 2017.

They said they had no objections to the alteration of the ground floor window and entrance door “as this will be an improvement”.

However, they added: “The proposal for the use of the ground floor as a tea room concerns me.

“If this is approved it could be taken as a catering outlet being established at the premises and it is possible that it may be developed as a restaurant providing cooked food.

“There are already too many restaurants in the area with all the public houses providing food in addition. The use of the ground floor would be more compatible with the objectives of the Conservation Area if it continues to be used as offices.”