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Welsh Rarebit with Maille Honey Mustard

Welsh Rarebit with Maille Honey Mustard

<20 minutes, cheese, Side -


  • 120g mustard washed St Bruce cheese, grated. (Alternative: mature cheddar)
  • 15g unsalted butter, plus more for the bread
  • 3 tbsp dark beer
  • 4 slices local sourdough
  • 2 heaped teaspoons fruit chutney
  • 2 medium free-range egg yolks
  • 2 tsp Worcestershire sauce
  • 2 tbsp Maille Honey mustard
  • Salt and Pepper


  1. Add the beer with the Maille Honey mustard into a small pan and stir to combine.
  2. Add the unsalted butter and Worcestershire sauce.
  3. Heat gently until the butter has melted.
  4. Add in the grated cheese and stir to melt, not allowing it to boil.
  5. Once the mixture is smooth, season and remove from heat. Allow to cool until just slightly warm before beating in the egg yolks.
  6. Butter the underside of the bread and toast in a dry pan.
  7. Lay the buttered side of the pieces of bread down on a chopping board.
  8. Spread the chutney thickly over the bread and add the cheese mixture on the top.
  9. Grill for 20-30 seconds until lightly browned and bubbling.