Plans for a micro-distillery producing small-batch spirits in a Kent village look set to be approved despite objections from people living locally.

The proposal for the Pleasant Land Distillery would see an agricultural storage building at a vineyard in East Brabourne, near Ashford, become home to a facility making fruit spirits and grain whisky from by-products of winemaking.

Several objections to the plans have been raised by neighbours, who believe it is inappropriate for The Magnum Building in The Street to be converted in this manner. This led to the application being withdrawn and resubmitted after further consultation.

Ashford Borough Council (ABC) received 55 comments objecting to the change of use of the site, with just five letters of support.

One of those backing the distillery is entrepreneur Josh De Haan, whose business empire includes the Rocksalt restaurant in Folkestone and a string of pubs across east Kent including the Five Bells Inn in East Brabourne.

"As the owner/operator of the Five Bells Pub, but also a local resident, I would like to register my full support for this application," he wrote.

"To have a small-scale distillery in the village will help support the rural community, not only for job creation but also local farmers."

Neighbours consulted about the plans fear the negative impact of lighting, noise and traffic from the site, and there are concerns about the aspirations of the distillery for future growth of the business.

The application is scheduled to go before the ABC planning committee on Wednesday, August 17, and the report by officers recommends that permission be granted.

It states: "The application causes insufficient planning harm to justify a recommendation to refuse permission and therefore approval subject to conditions is recommended."

The project is the work of father-and-son team Charles and Seb Barnick, who plan to use local produce in the production of their drinks.

Speaking in November when the latest plans were revealed, Seb said: "We are proud to announce our submission for a micro-distillery, producing single pot still grain whisky made with local heritage grain varieties such as Old Kent Red wheat.

"We will be using grain from the neighbouring farms and the spent grain will be used by local farmers for animal feed. In this way, we will create a traditional rural, circular economy with a naturally low carbon footprint.

"We also intend to release limited volumes of fruit spirits from heritage Kentish fruits and a small batch gin.

"Our longer-term vision is to finish our whisky in the casks used to mature the local fruit spirits."

The application for the change of use says it is expected the factory could have a permanent staff of five by 2023, with operating hours between 9am and 5pm from Monday to Friday.