Welsh Rarebit | Made With Lancashire Cheese

Dave and I recently visited Wales and on our first morning in Little Haven where we were staying we went for coffee at The Saint Bride’s Inn. Together with our coffee we shared a slice of bara brith. The owner asked where we were from and Dave told her Cape Town as its the biggest city closest to where we live and therefore the most likely of places people will know. She then said ‘oh, our daughter-in-law’s family is from Gordons Bay’. What a coincidence. And we know them! The world is such a small place. Our trip continued in this vein, with meeting people who had been to South Africa, and meeting people who were friendly and chatty and curious about where we were from. The one thing I was curious about was Welsh Rarebit. I had heard of this but never tried it. So, when in Wales …..

One day we found ourselves at Nant y Coy Mill alongside the Treffgarne Gorge. The mill was built in 1326 and was used to grind corn. We decided to stop there and take a look at the waterwheel which is no longer working, and have lunch. We shared a Gwynt y Ddraig (Black Dragon) Perry Vale Cider, and for lunch I had Welsh rarebit. At a cost of £7.00 (R126) this was something I knew I could make at home, and for less. What I did not know is how easy Welsh rarebit is to make. This is a lunch time meal that has been repeated a few times already.

Do you  try local food when you are travelling away from home?

Welsh Rarebit
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5 from 4 votes

Welsh Rarebit

This cheesy bread topping will become a regular lunch time meal that is hard to resist and easy to make.
Recipe Category: Bread
All Rights Reserved: Adapted from The World Encyclopaedia of Cheese Page 162


  • 50 g Lancashire cheese, grated
  • 2.5 mls flour
  • 2.5 mls Dijon mustard
  • 15 mls milk
  • 1 slice rye bread, lightly toasted
  • 1 pinch cayenne pepper
  • 1 spring onion, finely sliced, (optional)


  • Heat the grill element of your oven
  • Place the cheese, flour and mustard into a small saucepan and mix
  • Add the milk and stir to combine
  • Place onto a medium heat and and stir until the cheese melts
  • Mix in the cayenne and spring onions if you are using them
  • Spread the mixture onto the toasted bread
  • Place under the grill for 5 minutes - you want the cheese to brown
  • Serve immediately

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What I blogged:

I am on leave until the 8th of January. I will start replying to blog comments then. I wish you all a safe festive season.

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33 thoughts on “Welsh Rarebit | Made With Lancashire Cheese

  1. Hello Tandy, I hope this note finds you well. I love trying the local foods when we travel and this one looks so good. Fast and easy and I bet my boys would like it too. Take Care

  2. I think when you travel, trying local food is one of the best ways to learn the culture! I’m a huge fan, especially when you can bring the recipes home. I can’t wait to try this recipe, I’m a sucker for anything cheesy!! Pinned 🙂

  3. I love Welsh Rarebit, together with a bowl of green salad it makes a lovely lunch. My mum taught me to sprinkle some white wine on the bread and add the mustard on top before spreading the cheese mix.

  4. Your trip to Wales just must be amazing! Would love to visit there…someday. We definitely eat local when on vacation. We avoid the “all inclusive” resorts when possible. SO much fun to eat local and enjoy what the locals eat!

  5. Such an amazing coincidence! My husband is from Wales, and he is the Welsh Rarebit expert in the family. It’s the perfect comfort food.

  6. yum yum yumm! Simple yet tasty!
    I always try local food! It is the best! 🙂 I even tried haggis in Scotland but I am not fond of it! x

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