Welsh Rarebit: The Golden Crown of Pub Grub

Warm, savoury, and comforting, Welsh rarebit is much more than just cheese on toast. 

It's a rich, indulgent dish steeped in history — a staple of Welsh cookery that showcases how simple ingredients can become something deeply satisfying.

Think of it as a grown-up grilled cheese: strong cheddar, mustard, ale, and seasoning come together in a silky sauce, grilled to golden perfection atop thick slices of toast. Whether served in a country pub or a city café, Welsh rarebit is a national treasure.

A Humble History with Bold Flavour

The name "rarebit" is believed to be a playful twist on rabbit, possibly coined in the 18th century as a satirical jab — a “poor man’s meat.” But make no mistake: this dish is rich, flavourful, and comforting in a way that few others can match.

Traditionally made with Caerphilly or mature cheddar, it reflects the Welsh ethos of making the most of modest pantry staples. The result? Pure comfort food.

Regional Twists

South Wales (Cardiff, Swansea)

Often made with dark Welsh ales like Brains or Felinfoel.

May include leek or a pinch of cayenne for warmth.

North Wales (Conwy, Llandudno)

Served open-faced with grilled tomatoes or mushrooms on top.

Sometimes includes a dash of Worcestershire sauce.

Modern Twists Across Wales

Topped with a poached egg for "Buck Rarebit."

Served with a side of pickled shallots or chutney.

Traditional Welsh Rarebit Recipe

Ingredients:

25g butter

25g plain flour

150ml Welsh ale (or milk for a non-alcoholic version)

1 tsp English mustard powder

1 tsp Worcestershire sauce

175g mature Welsh cheddar, grated

2 slices thick-cut bread (sourdough or farmhouse work well)

Salt and pepper, to taste

Method:

Melt butter in a saucepan, then stir in flour to make a roux.

Slowly add ale, whisking continuously to form a smooth sauce.

Stir in mustard powder, Worcestershire sauce, and cheese.

Cook until melted and thick, then season with salt and pepper.

Lightly toast the bread, then spoon the cheese mixture generously on top.

Grill under a hot grill until bubbling and golden brown.

Optional Add-Ons

Buck Rarebit: Add a poached or fried egg on top.

Devilled Rarebit: Stir in a little paprika or chilli.

Luxury Rarebit: Use a blue cheese blend or truffle mustard.

Serving Suggestions

Perfect with a side of salad and chutney for lunch.

Cut into fingers and serve as a starter or canapé.

Ideal with a pint of Welsh ale or a strong cup of Welsh tea.

A Toast to Tradition

Welsh rarebit is more than just a dish — it’s a warming, welcoming reminder that the simplest foods, done right, can carry a nation’s identity. Whether you’re reconnecting with your Welsh roots or discovering the flavours for the first time, rarebit is a glorious place to start.

Coming next: Cawl — Wales in a Bowl