About a mile north of Liverpool city centre, this Grade II-listed 19th-century warehouse is now the massive Titanic Hotel, where the dockside Stanley’s Bar & Grill draws folk to watch sunsets gloriously reflected on derelict depots – and to dine from the robust modern-British menu. Inside, it’s a large, handsome space with open kitchen, sizeable wooden tables and an industrial-chic design. Starters include smoked Loch Duart salmon fillet, its succulent flakes beautifully matched with salt-baked beetroot, avocado and horseradish; and rich Cornish mussels in cider, bacon and pungent herbs. To follow, Barnsley chop with crisp Wirral watercress features meltingly tender Isle of Man lamb; and Goosnargh duck is complemented by braised red cabbage and duck-egg hash. Adjoining the hotel is a former rum warehouse that once housed thousands of barrels and now hosts events. At Stanley’s, diners can enter the spirit by concluding a meal with cocktails from the rum bar.