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Welsh Rarebit with chips and salad served on a plate at a restaurant

Our recipe proposal

There are several variations to the recipe; some brasseries put a fried egg on top when it comes out of the oven or even replace Cheddar with Maroilles cheese, a real treat!


20 minutes




30 minutes


400 gr Cheddar ● 2 slices of white bread ● 4 slices of cooked ham ● 4 soup spoonfuls of mustard ● Stout or pale ale ● Salt, pepper


  • Toast the white bread and put each slice in individual fondue pots. Put a slice of ham on the slices of bread. 
  • Cut up the cheese into pieces and gently melt it in a pan, stirring it all the time. Once the cheese has melted, add the beer and the mustard, add pepper and salt. Pour the mixture whilst warm into the fondue posts. 
  • Put in an oven at 200° for about twelve minutes. 
  • When the cheese has turned a golden colour, all that now needs to be done is to serve it out with a glass of "Abbaye" - the quality regional beer.
  • This dish can be served on its own but food lovers may want to add chips and salad - with lettuce of course!
Welsh Rarebit served on a red plate
  • Welsh Rarebit - a traditonal recipe from Nord-Pas de Calais
  • © Comité de promotion Nord-Pas de Calais

Welsh Rarebit - a traditonal recipe