Transatlantic fayre, mouth-watering British classics, pan-Asian grazing boxes, street food stalls and bespoke sit-down menus….You’ll find a world of flavours at Rum Warehouse – Liverpool’s most exciting new event space.

At it’s helm is Head Chef Phil Green, originally form Kirkby, Liverpool, who has returned to his the city after working at some of the most reputable kitchens in the country.

Phil has created an eclectic yet classic menu for the Rum Warehouse, the 1,400 sq.m events space, at the 153-bed luxury Titanic Hotel, on Stanley Dock, Liverpool.

Phil, 35, said:

“I’ve never worked in Liverpool before and I knew the city was really missing something when it came to banqueting, hotels and even events. Titanic Hotel Liverpool was my perfect opportunity to come back home to Liverpool and really make my mark – I want to set us apart from anything in the city.”

Phil’s ‘creative food using classic techniques’ has been born from years of experience cooking with the UK’s best chefs and using the very best local meats, British fish, seasonal vegetables and fruit as well as handmade delicacies.

The series of menus at the Rum Warehouse include everything from ‘Dockers Burgers’, artistic canapés, grazing boxes that span across continents (Mexican, Italian, Vietnamese, Middle Eastern and the Classic), the ultimate Salad Bar and a creative Sandwich Station, which sit alongside the traditional sit down private dining menus.

Phil added:

“We want to get the best out of the local seasonal produce from in and around Merseyside, Cheshire and Lancashire paired with the very best ingredients we can get our hands on. The food will add to the theatre of the experience the Titanic Hotel will offer.”

Phil, who trained at Roby College in Huyton started his professional life at Carden Park, in Cheshire, before stepping up to chef de parte at the Two Rosette Rudding Park in Yorkshire.

Under his mentor, Welsh culinary genius Graham Tinsley, Phil was given his first kitchen at the tender age of 20 at the Castle Hotel in Conwy, raising the bar and standards to eventually be awarded Two Rosettes in its own right.

Phil said:

“The Castle was a huge learning curve for me being so young but I wouldn’t have had it any other way. I learnt so much about how a kitchen runs, what my true style was and how to create something different.”

Phil became a stay-at-home dad for 18 months after the birth of his twin girls and meanwhile was a consultant for high profile brands across the North West region.

The Plough Inn, Hampshire, which has Two Rosettes and Michelin Bib Gourmand, was his final kitchen but now back in the city he loves, Phil says his passion for Liverpool and everything the city has to offer will definitely be displayed in his food.

Phil said:

“I have had customers in Hampshire say they are excited to come and see me here and there is such a buzz about the place – I just can’t wait to launch it to the world!”

Rum Warehouse will opening exclusively for the International Festival for Business in June and Titanic Hotel Liverpool will launch officially to the public in July, 2014.