A once derelict North Warehouse at Stanley Dock is now home to Titanic Hotel Liverpool, a 153 bedroom luxury hotel with restaurant, bar, spa and room to cope with up to 1,000 for events.
According to a report in Bay TV Liverpool , Titanic’s general manager, Greg Place, says: “In just little over a year this beautiful historic Liverpool landmark has been completely metamorphosed from a derelict brick shell to a hotel like nothing else in the city, or even the world…we know that every little detail they see will be completely out of the ordinary, special and totally unique.”
The historic Grade II 19th Century North Warehouse was built in 1855 and has been renamed in recognition of the city’s connection to the famous liner.
Many of the original brick and iron features have been retained to complement this World Heritage site area and and have been enhanced with the addition of high quality fittings and eclectic designer furniture.
Standard bedrooms are twice as big as a UK standard 4-star room as a result of of the building’s original use as a store where goods such as rubber and tobacco were piled high.
Greg told Bay TV: “One of our USP’s is the generosity of our rooms but of each and every space in the hotel. Every room has both a separate bath and shower, Neal’s Yard products and windows with amazing vista’s over the Mersey Estuary or the Tobacco Warehouse. We are generous in both size and in our nature.”
Stanley’s Bar and Grill, under the aegis of chef Alex Worrall, features a menu of regional meats, Cornish fish and locally sourced vegetables. Baked goods are supplied by a social scheme involving students from Liverpool City College.
College tutor Gary Hindley put together a series of bespoke recipes for the new luxury hotel.
Students on bakery courses will support the supply chain as part of their learning and development with the ‘Bread and More’ shop at the college.
Gary said: “It’s a real coup for us to become the main bread supplier for this fantastic new boutique hotel. We developed a series of bespoke recipes and after visiting a number of bakeries across the North West, Titanic Hotel Liverpool chose us.
“It really does speak volumes of the quality of our products and what we are trying to achieve at the college. People seem to be appreciating better quality food and bread in particular, so it’s becoming a very attractive profession for our student bakers.”
“I’m delighted with our achievement and it really is testament to the hard work of staff and students in creating quality products that stand up well in a competitive market.”
Titanic Hotel Liverpool’s head chef Phil Green said: “Everything we do is completely out of the ordinary and our bread is no different!
“The calibre of the goods the team at the college produced were second to none and we are absolutely delighted to be able to support this innovative scheme, whilst securing what we think is one of the most unique partnerships around.”
In the Rum Bar visitors can expect to find 60 different rums, which form the basis of ‘Rum Tale’ cocktails.
The hotel’s T-Spa is due to open later this summer with five treatment rooms utilising original brickwork arches, along with a Roman bath pool area, aqua thermal treatments and a as well as a Technogym.
Events for up to 1,000 attendees in the Rum Warehouse have been in full swing since June. One such event staged for the International Festival for Business (IFB) catered for 1,000 delegates theatre-style, with 600 for dinner on the ground floor and the mezzanine area offering 14,000 sq m exhibition space.
The hotel’s official opening party will held in the Autumn.