Welsh Rarebit with Leeks

Time: 15 mins
Serves: 2
Tags: 15 Min Meals, Family, Vegetarian


Our ultimate Welsh Rarebit adds delicious leeks to the creamy, cheesy sauce! Spread over thick wholemeal bread for a delicious brunch or light lunch. This recipe was created for us by Deri Reed, Head Chef and Owner of ‘The Warren’, a sustainable cafe and restaurant in the heart of Carmarthen.


  • 2 Medium Blas y Tir Leeks, washed
  • 225 g Strong Welsh Cheddar, grated
  • 1 tbsp Salted Welsh Butter
  • 2 tsp Worcestershire Sauce
  • 1 tsp Dry Mustard
  • 2 tsp Plain Flour
  • 4 tbsp Beer, Guinness or Milk
  • 4 Slices of Bread, toasted on one side
  • Ground Black Pepper, for seasoning
  • Welsh Butter, for frying


  1. Thinly slice leeks. To a pan add a small knob of Welsh butter, allowing to melt before adding the sliced leeks. Cook the leeks until soft and remove from heat.
  2. Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
  3. Mix well and then add the beer, Guinness or milk to moisten, trying not to add too much and make the mixture too wet.
  4. Stir over a gentle heat until all is melted, and when the mixture is a thick(ish) paste, stop stirring, and swivel it around the saucepan, which it will do quite easily. Add the cooked leeks to the mixture and stir in until incorporated.
  5. Leave to cool a little, and meanwhile toast the bread on one side only.
  6. Spread the rarebit over the untoasted side and brown under a hot grill.

Top Tip

This mixture can be made and kept in the refrigerator for several days if required. An alternative option to beer or Guinness is sweet white wine, which also gives a good flavour.

You can find out more about ‘The Warren’ cafe & restaurant by visiting their website, here!

Scroll to Top