Here are two slightly different versions of Welsh Rarebit.

The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon.
1 oz. butter
12 oz. Welsh cheese
4 oz. ale (or beer or milk)
½ tsp Dijon mustard
½ tsp Worchester Sauce
Salt and pepper
For the toast: sliced baguette, 12 to 15 pieces
4 large tomatoes sliced thin
4 T. Flat leaf parsley or basil
Salt and pepper
For the rarebit sauce:
Melt the butter, add grated cheese and melt over a low heat. When fully melted, pour in the ale, beer or milk, add the mustard and add herbs, bacon or other flavorings. Salt and pepper to taste. Bring the mixture up to near boiling, stirring constantly, then remove from the heat.
For the toast: Toast bread, or fry in a pan with a pat of butter until golden brown on both sides. Arrange on a baking sheet, spoon rarebit mixture on each slice, and broil until the rarebit begins to bubble and brown. Serve immediately.

From Graham Tinsley, Castle Hotel, Conwy


6 oz. Butter

Welsh Rarebit

Welsh Rarebit on toast

6 oz. Flour
1.5 pint Milk
2 lb. 4 oz. Grated Cheddar Cheese
1.5 pints Beer
6 tsp. English Mustard Powder
12 tsp. Worchester Sauce
12 Yolks
Salt & Pepper


1. Make a roux with the butter and flour.
2. Add the milk to make a thick sauce.
3. Add grated cheese.
4. Reduce the beer with the mustard and the Worchester sauce.
5. When the reduction is thick, add to the cheese sauce.
6. Beat in the egg yolks and season with salt & pepper.
7. Spread onto toast.

For other Graham Tinsley recipes see:
Braised Conwy Mussels
Treacle Tart
Chocolate Tart


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From “Castles on the Sea

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