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St. John’s Welsh Rarebit

5 minutes prep
20 minutes active cooking
25 minutes total

Makes 4 servings
Print recipe

The historical record offers many intriguing tales...

about the possible origins of what is, at its core, cheese on toast. Welsh Rarebit’s decidedly murky history notwithstanding, we can say one thing with certainty: it is very delicious. This version tweaks a recipe found in The Complete Nose to Tail, acclaimed chef Fergus Henderson’s ode to rustic British cookery, and includes freshly ground mustard seed, hot sauce, and liquid shio koji (the koji is especially unorthodox, but adds crucial depth and umami).

What you'll need


For the shopping list

1 tablespoon of

AP flour

6 ounces of

good stout beer

1 pound of

aged cheddar cheese, grated

4 thick slices of bread

Parsley, chopped

From our shop

$13 - Jura - France

$6 - Gaston - Oregon

Gaston Mustard Seed

$2.50 - New Orleans - Louisiana

Hot Sauce

$14 - Milwaukee - Wisconsin

Worcestershire Sauce

$10 - Nagano - Japan

Liquid Shio Koji


From the kitchen


sauce pan


cheese grater


shallow container


sheet pan


chef's knife


cutting board

measuring spoons

What you'll have to do

Step 1

Melt the butter in a saucepan over medium heat, stir 1 tablespoon flour, and cook until lightly browned and “biscuity” smelling.

Step 2

Add 1 teaspoon mustard powder, 1 teaspoon hot sauce, 1 tablespoon worcestershire sauce, 1 teaspoon liquid shio koji and beer, stirring to combine.

Step 3

Gently melt in the grated cheese.

Step 4

When the sauce is a uniform consistency, transfer to a shallow container and place in the refrigerator to set.

Step 5

Lightly toast the bread and allow to cool.

Step 6

Once the cheese mixture has set, spread it over one side of each slice of bread at a depth of about 1cm.

Step 7

Place bread on a sheet pan and cook under a high broiler until brown and bubbling.

Step 8

To serve, transfer the bread to a plate, garnish with chopped parsley and a sprinkle of flake salt, and serve with a fork and knife.

Shop this recipe


Beurre de Baratte - Salted Butter

Rodolphe le MeunierJura - France
Hot Sauce
Sauces & Condiments

Hot Sauce

CrystalNew Orleans - Louisiana
Worcestershire Sauce
Sauces & Condiments

Worcestershire Sauce

Colonel PabstMilwaukee - Wisconsin
Liquid Shio Koji
Sauces & Condiments

Liquid Shio Koji

HanamarukiNagano - Japan

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