Peter Farrow’s Welsh rarebit

  • serves 4
  • Easy

The chef Peter Farrow’s recipe for Welsh rarebit brings a classic British dish right up to date and back to our plates. He makes it with local beer and with so many microbreweries opening up in the last few years, it should be easy for you to make a local version too.



  • mature cheddar 300g, grated
  • 2 tbsp (use local Brains bitter)
  • plain flour 15g
  • fresh white breadcrumbs 30g
  • English mustard powder 1 tsp
  • Worcestershire sauce 2 dashes
  • ground white pepper
  • eggs 1 whole and 1 extra yolk
  • 8 slices


  • Step 1

    Slowly melt the cheese in the beer, without allowing it to boil. When smooth, add the flour, breadcrumbs and mustard. Cook for 5 minutes until the mixture thickens and comes away from the side of the pan. Add the worcestershire sauce and seasoning, then leave to cool. Put in a food processor with the egg and egg yolk and whizz until smooth.

  • Step 2

    Toast the bread then spread with the rarebit mix. Slide under a grill and cook until just golden.