Welsh Rarebit Recipe

Prep Time Cook Time Serves
20m 20m 4

I first discovered Welsh rarebits when I was 8 and we moved to London, England. It was the 80’s so these kinds of dishes were still to be found on restaurant menus. There was the most charming little nook of a restaurant around the corner from our flat which quickly became a favorite. I think we ate there once a month and without fail it was the Welsh Rarebit that always caught my eye. I hadn’t thought much about these cheesy treats until I stumbled upon a recipe for rarebit in a recent Food & Wine magazine. Inspired to have a go at creating my ideal rarebit I have used their recipe as a base but made a couple adjustments that I think result in a really lovely meal. Hope you give it a go!


  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon dry mustard
  • 1 tablespoon flour
  • 1/4 cup ale
  • 1 1/2 teaspoons Worcestershire sauce
  • 10 ounces cheddar cheese, grated
  • 4 slices brown or multigrain sandwich bread


Line a baking tray with aluminum foil. Turn on your broiler to medium-high.

Melt the butter in a medium-sized pot over medium heat. Add the shallots and garlic and fry for a couple minutes or until soft and fragrant. Using a wooden spoon, mix in the mustard powder and flour. Let the mix cook and bubble for about a minute, stirring frequently. Add in the ale and Worcestershire sauce. Once evenly combined, add the grated cheese slowly so that it warms and melts. The mixture is quite dry and this is how it should be. Gradually add the cheese and continue to help it melt by stirring. Be careful not to let the mixture boil. You just want it warm enough to melt the cheese.

Once melted you should have a smooth, thick and almost elastic-like mixture. Turn the heat off and leave to cool slightly.

Toast your slices of bread and then place on the prepared baking tray. Divide the cheese mixture evenly among all pieces of bread, taking care to spread it out so it covers the entire top of the bread. Broil under high heat for 4 – 8 minutes or until the tops have colored to your liking.

Enjoy immediately with some arugula on the side. I think the peppery leaves are a great balance to the rich cheese topping.

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