Welsh Rarebit: A Tasty Morsel of British Culinary History

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L L A N R W S T, N O R T H W A L E S

Surrounded by beautiful gardens that offer stunning views of the Conwy Valley. Tu Hwnt I'r Bont is a beautiful and historic grade II listed 15th century tearoom located in the small town of Llanrwst, North Wales. We are open all year round, offering a unique opportunity to experience Welsh culture and history in a charming and welcoming setting. We are also dog friendly.

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Welsh Rarebit: A Tasty Morsel of British Culinary History

In the pantheon of classic British cuisine, few dishes evoke as much curiosity and charm as Welsh rarebit. At its heart, the dish is beautifully simple: cheese on toast. But, as with most time-honoured foods, the layers of history, myth, and regional variations make it a subject worth savouring.

The Mysterious Origins

Despite its name, Welsh rarebit doesn’t have a lot to do with rabbits. The original term was "Welsh rabbit", with "rarebit" emerging later, perhaps in an effort to correct or refine the somewhat confusing moniker. Why "rabbit"? Theories abound. Some say it was an English term of derision, hinting that the Welsh, either due to poverty or ineptitude at hunting, had to make do with cheese instead of meat. Others suggest it's simply a playful twist on words, much like "toad in the hole" (which contains no toads) or "spotted dick" (which is safe for all ages).

A Journey Through Time

The first recorded mention of this dish can be traced back to the 1725 publication "A Compleat Housewife" by Eliza Smith. But its origins are undoubtedly older. Cheese, after all, has been a staple in the Welsh diet since time immemorial, and melting it over bread is a practice almost as ancient.

By the 18th century, variations of the dish could be found in England and Scotland. However, it was Wales that would forever lay claim to the dish, perhaps due to its reliance on cheese during meat-scarce periods.

A Recipe that Evolves

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