TWO popular restaurants along Worcester’s riverside could join forces to create an all-day brasserie and bar.

Brown’s restaurant and the Quay restaurant are in talks about doing a deal which would see the two eateries knock down a party wall to create one place for people to eat and drink.

The idea is for customers to be able to enjoy breakfast, brunch, lunch, afternoon tea, drinks or dinner.

The move would secure the jobs of about 16 full and part-time staff while creating about 20 more and if it gets the go-ahead the new business could be up and running in the spring.

Richard Everton, owner of Brown’s, said: “I think the city is crying out for something like this so that’s what we’re trying to create.”

Nobody from the Quay was available to comment on the plan.

The deal, although not yet complete, would see Mr Everton retain the freehold on Brown’s while the Quay would be leased.

Mr Everton said there was an intention to have alfresco dining all the way around the outside of the pair of grade two-listed buildings.

Documents that have gone to Worcester City Council’s planners say there is an opportunity to install raised decking in a courtyard which will also give customers access to the establishment from South Parade and South Quay.

Mr Everton said: “It will be in keeping with the development and efforts going on with the riverside at present.”

We previously reported in your Worcester News how the city council is currently undertaking the last phase of works to regenerate the riverside. That project is due to finish in April.

While there will be internal works in the restaurants, including revamped toilets and the installation of a new mezzanine floor, Mr Everton said he thought it would take about eight weeks to complete meaning it could open up, potentially with a new name, in May.

Mr Everton said he wanted to move away from fine dining and run a place where people could eat and drink no matter what the occasion but stressed the business would not become a nightclub or anything similar.

“We’re not into that,” he said. “It will be food-led. We are looking to make the whole operation a bit more like our premises in Ombersley, the Crown and Sandys.

"We want to make it a little bit more cost- effective.”