Welsh rarebit is a British classic that’s been kicking around since the 15th century – a working-class dish built from pantry staples that still packs a punch today. It’s essentially a roux-based cheese sauce with dark beer, mustard, Worcestershire sauce and a good hard cheese like cheddar, slathered over toast and grilled until bubbling.
Once the go-to for ‘can’t be bothered to cook’ dinners in the 1970s, it’s evolved from a budget-friendly fix to a bar snack or café dish that can hold its own against more elevated fare. And while there’s plenty of debate over which beer, which mustard and whether or not to add an egg, the real opportunity for chefs is in the finish. Think a sheet of jamón over the top or a dollop of caramelised onion jam to cut through the richness. With the right tweaks, a low-cost classic becomes a menu standout. And proof that even the simplest dishes can go luxe.
Ingredients
1-3 servings
- 25g salted butter
- 25g plain flour
- 125ml dark beer
- 1 teaspoon Dijon mustard
- 20ml Worcestershire sauce
- 160g sharp cheddar cheese, grated
- 2 slices sourdough bread
- A little extra butter for toast
- Jamón ibérico, thinly sliced
- Chopped chives
Method
Add butter and flour to a saucepan for the roux. Add the beer and whisk to remove all lumps. Stir over the heat until thick and smooth.
Once thickened, whisk in the mustard and Worcestershire before adding the cheese, stirring until incorporated. Lightly toast the bread, giving one side a little longer than the other (alternatively, you can pan fry in a little butter). Spread the cheese sauce mixture on the lightly toasted side and grill until bubbling and golden.
Top each piece with a thin slice of jamón ibérico and chives.
Kitchen notes
The cheese should be sharp but not overly so. Traditionally the beer used is a stout, but porters, dark lagers and strong dark ales also work well.
The mustard is open to interpretation according to taste. Dijon, English, grainy, mustard powder and all their iterations.
Bread – nothing too soft. Sourdough is best, but rye or soda bread would also work. Slices can be as thick as you like; the style of bread will dictate this.
As seen in winter 2025
