Latest news with #WelshRarebit
BBC News
a day ago
- General
- BBC News
Did Welsh Rarebit start out as a joke by the English?
It's a beloved national dish of Wales and is found on restaurant menus across the country, but did Welsh rarebit actually start life as a joke played by the English?Toasted bread smothered in a rich, cheesy sauce - what's not to love? But the origin stories of this nostalgic comfort food are as varied as the recipes you can use to make credit poor farmers using a clever substitute for meat while others think English pubs coined the name as a joke, mocking the Welsh for not affording real which of these cheesy tales cuts the mustard? Welsh food historian and author Carwyn Graves said rarebit was "clearly associated with cultural and ethnic Welshness", with cheese being a vital part of European diets for a long time, especially in regions like Wales, where the dairy industry the Middle Ages, before refrigeration, cheese and butter were essential for preserving milk from the spring and summer for use during the colder was also a vital source of protein for poorer communities, particularly in areas like Wales and the Alps, where meat was scarce. In Wales, melted or roasted cheese became popular across all social classes, eventually evolving into Welsh 1536 Act of Union, incorporating Wales into England, saw Welsh migrants bringing melted cheese dishes to English Graves said the English saw it as an ethnic curiosity, even joking about 16th Century tale sees Saint Peter trick Welshmen with the call caws bobi - Welsh for roasted cheese - which he said reflected the dish's cultural ties to name Welsh rarebit appeared much later, with early English cookbooks, such as Hannah Glasse's in 1747, using terms including Welsh rabbit and Scotch rabbit for similar cheese on toast Mr Graves said there was no historical evidence linking the name to actual rabbits and he said the theory that poor people couldn't afford rabbit meat and used cheese instead was unproven. Kacie, from The Rare Welsh Bit food blog said Welsh rarebit, also known as Welsh rabbit, originated in the 1500s as a popular dish among Welsh working-class families who couldn't afford meat like rabbit, using cheese on toast as a substitute. According to her, the dish was first recorded in 1725 and over time, the name shifted from Welsh rabbit to Welsh rarebit, possibly to move away "from patronising connotations associated with the nature of the dish as a poor man's supper". Katrina from Real Girls Travel explained "nobody's quite sure how the name came about", but it's generally believed "Welsh rarebit" likely began as a joke about the poor people of south Wales, who were thought to live on rabbit and ale. She added that many mistakenly think Welsh rarebit contains rabbit because the dish was originally called "Welsh rabbit" in 1725. According to Katrina, the name probably changed because, in the late 17th and early 18th centuries, the English often gave humorous or fanciful names to regional foods, making the change "an attempt to make it a more fitting dish"."I personally think it was a language barrier or a strong Welsh accent that gave the dish its name," she added. In Sarah Fritsche's blog the Cheese Professor, she explained the word "Welsh" was used as an insult in 1700s Britain, similar to how "welch" functioned as a pejorative. According to Ms Fritsche, "rabbit" was used humorously because only the wealthy could afford real rabbit, making the cheesy toast a "poor person's substitute".She added "rarebit" was a corruption of "rabbit" and is unique to this dish, first appearing as "rare bit". Rose Geraedts, originally from the Netherlands, has lived in Brecon, Powys, for 20 years and runs the International Welsh Rarebit opened the business eight years ago after noticing cafes and pubs in the area were not serving it, despite high demand from tourists. "I thought it was crazy that a national dish wasn't on the menu. I think many saw it as old-fashioned," she took over a disused Victorian school building, renovated it and made Welsh rarebit the star of the show."It seemed mad not to do it - but a lot of people think I'm nuts," she cafe now offers six varieties and Ms Geraedts said customers loved the dish's rich, comforting flavour, seasoned with cayenne pepper, nutmeg, paprika and Worcestershire sauce. Ms Geraedts said she had welcomed visitors from around the world, from Australia to America, and even served celebrities including Jonathan Ross and rugby legend Gareth added: "People love it because it's nostalgic. They remember their mother or grandmother making it."It's much more than just dry cheese on toast."Ms Geraedts believes rarebit became popular due to Wales' connection to cheese-making, despite its name being a sarcastic "patronising" English joke. University lecturer, dietician, cook and food writer Beca Lyne-Pirkis said she first learned to make Welsh rarebit with her grandparents so it brings back "nostalgic memories".The 43-year-old, from Cardiff, said it was a great first dish to learn as it's "more complicated than cheese on toast" but not too Lyne-Pirkis said she has two versions - a rich, roux-based recipe with cheddar, beer, mustard and Worcestershire sauce and a quicker one mixing egg, cheese, and seasoning to spread on toast. The dish stayed with her through her university years and is now a favourite with her children."I fell in love with the flavour," she said."When I eat it I get the nostalgic childhood feeling as I have so many fond memories of eating it. That's where my love of food came from."Whatever the roots, Ms Lyne-Pirkis said rarebit was now a timeless, adaptable national dish rooted in family stories and experimentation."Every recipe has its own story, which helps keep the recipe alive."
Leader Live
24-05-2025
- Leader Live
TASTE TEST: The Wepre Bar & Grill in Connah's Quay
Despite being five minutes away from where I live, it's tucked away location has meant it has never really featured on my radar when thinking of places to eat out. That has now changed. The Wepre Bar & Grill, formerly GTs Bar & Grill, reopened in Wepre Lane, Connah's Quay, two years ago. Since then, the eatery located on Wepre Lane, has become "a go-to destination" for foodies and families. Hidden gem or not, it does have a growing reputation as one of the best places to eat in North Wales. Earlier this year, The Wepre Bar & Grill was named in the top 10 restaurants in North Wales - according to the public. Each month, OpenTable analyses nearly two million global diner reviews from the previous four months. The Wepre Bar & Grill. They sort the results by location and category to help you discover new favourite restaurants all over the UK. The Wepre Bar & Grill made it on the list alongside esteemed destinations The Jackdaw in Conwy, Porth Eirias in Colwyn Bay, and The Potted Lobster in Abersoch. The Wepre Bar and Grill. Did it deserve its place on the list? I went to find out. It was a gloriously sunny day, weather which suited the location and layout of The Wepre Bar & Grill. ROOM FOR MORE? There was lots of grass in front of the restaurant, a children's play area, and outdoor seating. The perfect place for families to enjoy a bite to eat on a sunny afternoon. My friend and I were shown to our table. This was perhaps the one negative of our experience as, located as we were between the front door and the bar, we felt a little on show. But what is important is the food, and that was very good. Very good indeed. We both opted to have a starter, which were both generous portions that might have satisfied smaller appetites as a small main. The Wepre Bar and Grill: Welsh Rarebit. I had the Welsh Rarebit that, made with Colliers mature cheddar, delivered a powerful cheese taste. This was balanced with crunchy sourdough toast, perfectly poached eggs, and the sharpness of pickled vegetables. A warm, comforting dish that was very pleasurable to eat. The Wepre Bar and Grill: Falafel. My friend had the falafel, of which he said: "A very generous portion, and perfectly prepared. The falafel was very well cooked, and full of flavour. The humus was delicious, and the whole chickpeas added a nice texture. The red pepper topping was superb but if anything could be improved, there could have been a little more of this as it was a wonderful accompaniment." The Wepre Bar & Grill. It must be said that the staff at the bar and grill are very friendly and attentive. One told me that my choice of steak, ale and mushroom pie was their favourite item on the menu. I soon found out why. The Wepre Bar and Grill: Steak and Ale Pie. The handcrafted pie was a work of art, crumbly pastry containing a generous and rich filling of steak and mushrooms. The gravy was rich and think, with a jug containing more that was a thing of beauty when slowly poured into the pie. The Wepre Bar and Grill: Steak and Ale Pie. Served with chunky triple-cooked chips and homemade mushy peas, this was elevated comfort food of the highest order. The Wepre Bar and Grill: Steak and Ale Pie. As a vegetarian, my friend was well catered for in terms of options. There were several vegetarian dishes but, which seemed something other restaurants could adopt, many of the dishes had the option to be served vegetarian, vegan or gluten free, The Wepre Bar and Grill: Beetroot and lentil burger. For his main, he chose the beetroot and lentil burger, which on another day, even as a meat eater, I could well have gone for from its description on the menu. The Wepre Bar and Grill: Beetroot and lentil burger. Of it, he said: "The main was equally delicious. The chips were well flavoured, and suitably crisp on the outside whilst the coleslaw provided the perfect additional flavours. The main burger was tasty, many places go for a meat alternative but this was beetroot based and was very pleasant. The only issue was the burger was slightly overdone; vegetarian burgers often need cooking less time than meat alternatives, and the edges were a little too dry. A shame, but easily fixable, and the rest of the burger and, indeed the meal, was excellent." The Wepre Bar and Grill: Coleslaw Hidden no more, this gem of a restaurant is definitely somewhere I will be visiting again. I would describe it as the best of both words, having the cosy warmth of a pub with the fine food of a restaurant. The Sunday carvery is very tempted, and the Table D'Hote menu, available only between Tuesday and Thursday, seems very good value at £20 for two courses, £25 for three. There is even an Al Fresco menu available only to diners seated outside that sounds perfect, especially if we get a proper summer this year.
Telegraph
20-05-2025
- General
- Telegraph
Buck rarebit
Welsh rarebit is basically a posh cheese on toast, but with a rich, savoury twist. Add a poached or fried egg on top and – voilà – you've got yourself a Buck rarebit. This isn't a classic recipe with a thick bechamel sauce holding the ingredients together, but a simpler and quicker method using a little gluten-free self-raising flour.
Irish Examiner
10-05-2025
- Entertainment
- Irish Examiner
Seafood Made Simple: My Welsh Rarebit blends fish with cheese for an oceanic oomph
The Welsh Rarebit, in my book, is the ultimate of all open-faced sandwiches. Packed with the umami layered ingredients of ale, cheese, and Worcestershire sauce. It's a deeply moreish number. I had my first rarebit in one of my all-time favourite restaurants, the renowned St John in London. Founded by the great chef Fergus Henderson, he's a master of simplicity and the king of nose-to-tail cookery. His version includes English mustard powder and Guinness. Mine, as you'd expect, includes a little seafood. I'm not typically the biggest advocate of serving fish with cheese but it works so brilliantly in this recipe, using some smoked haddock to add an oceanic oomph. I've used a little fillet of Woodcock Smokery's smoked haddock in this recipe, but you could also use some smoked pollock. Or you could fold through some crab through the mix instead. A fundamental ingredient to a rarebit is beer. Some recipes call for red ales, others for porters, lots for stout. Here, I've opted for a more subtle addition, using Elbow Lane's lager to flavour the sauce. Elbow Lane Brewery and Smoke House produces five award-winning beers. Expertly brewed by Russel Grant and his team, they adhere to the principles of the German purity laws, using only water, hops, barley and yeast. For cheese, I've used Coolattin Cheddar from west Wicklow. Tom Burgess is producing my favourite cheddar in the whole of Ireland. Crowned the World's Best Cheddar last year in the World Cheese Awards, I implore you to try this. A mature raw milk cheese made only in the summer months, when the herd is grazing on clover-rich pastures, it's both fruity and nutty. You'll find it in most cheesemongers, but you can also buy direct from Smoked Haddock Rarebit with Fennel and Apple Salad recipe by:Aishling Moore I'm not typically the biggest advocate of serving fish with cheese but it works so brilliantly in this recipe Servings 4 Preparation Time 10 mins Cooking Time 30 mins Total Time 40 mins Course Main Ingredients For the rarebit 100g smoked haddock 300ml milk 50g butter (plus 30g for toasting bread) 50g plain flour 150ml beer 1 tsp Dijon mustard 1tb Worcestershire sauce 20g mature cheddar grated (plus extra for finishing) ¼ tsp white pepper Sea salt 4 x slices thick-cut bread For the salad 1 small bulb of fennel 1 small apple, sliced Juice of 1 lemon 2 tbsp golden rapeseed oil 2 sprigs of dill chopped Sea salt Method In a small, heavy-based saucepan on medium-low heat, gently poach the smoked haddock in the milk until the fish flakes when pressed. Using a slotted spoon lift the fish from the pot and place on a plate to cool slightly before flaking. Pass the milk through a sieve and reserve. Add 50g butter to a separate medium saucepan on medium-low heat. Once the butter has melted add the flour and stir well using a wooden spoon. Cook for one minute before slowly adding the warmed milk to prevent lumps from forming in the sauce. Once all the milk is incorporated, add the beer. Reduce the heat to low and cook for a further 4 minutes to ensure the flour is cooked out. Finish the sauce with mustard, Worcestershire sauce, cheese and white pepper. Taste and season with salt. Add the flaked smoked haddock and transfer to a small bowl with some greaseproof paper over the surface to prevent a skin from forming. Allow to cool. Preheat oven to 200°C. Melt 30g butter in a large frying pan on medium heat and toast the slices of bread until golden brown. Place on a baking sheet. Divide the rarebit mixture in four and smear across one side of each slice of toast. Cover with more grated cheese and bake in the oven for 8-10 minutes until bubbling and gratinated. To make the salad, combine the shaved fennel and sliced apple in a medium mixing bowl. Add the chopped dill, season with salt and dress with the lemon juice and golden rapeseed oil. Fish tales Watch out for bones when flaking the smoked haddock. I like to keep the skin attached when poaching and discard when flaking. Season cautiously when making the rarebit mixture as the smoked haddock, Worcestershire sauce, and cheddar are all high in salt. It's very important to add the milk to the rarebit mixture when it's still warm to prevent any lumps from forming in the sauce. I prefer toasting the bread in butter in the pan, but you can use a toaster to save time and washing up. It's vital the bread is toasted before adding the rarebit mix. Use a mandolin for shaving the fennel and slicing the apples if you have one handy. Alternatively, you could use a speed peeler. Prepare the salad just before serving to prevent the apple from discolouring. Read More Seafood Made Simple: Why this vegetable should be the focal point of your dish
Yahoo
23-03-2025
- Entertainment
- Yahoo
Country pub of the week: the Hare & Hounds, Aberthin
Aberthin's Hare & Hounds has been keeping locals fed and watered for the past 300 years. Head chef Tom Watts-Jones, formerly of Anchor & Hope and St John, returned to his teenage boozer in 2015 with a plan to well and truly prove Welsh cooking is so much more than a sorry-looking bowl of cawl. Consider it a job well done. The white-stone walls, roaring log burners and a wooden dresser lined with Kilner jars are more farmhouse kitchen than the fine-dining of his London past. The relaxed dining room fits nicely within the beloved local boozer, where Watts-Jones enjoyed his first pint, and on the wall is the pub's range of ales, wines and homemade seasonal drinks scribbled across three cobbled-together blackboards. The Vale of Glamorgan, where the pub is situated, boasts some of the most productive soil in the UK and game, meat and vegetables taste all the better for it. The twice-daily changing menu means what's on each day is largely guesswork, but big portions and bigger flavours are guaranteed. Go for Welsh Rarebit dripping with cheese and drowning in punchy Worcestershire sauce; crispy pig's cheek so jammy it's like bacon; irresistible roast plum madeleines to finish. Prices are beyond fair, especially with the lunchtime saver menu. French doors open out onto the garden. Step through them, breathe in the air and, sighing, relax into the afternoon. Aberthin , Glamorgan,
