Kirstie McCrum

"Lynn Bowles: Was genuinely impressed by the cooking which was magnificent. I had cockles and laverbread for my starter and it really tickled me pink."

Nina Amthor

"We started our marathon with some delicious welsh rarebit which I am obsessed with ever since WGP introduced me to it when we went to the Potted Pig a few weeks ago."

David Lee

"The rarebit was rich with flavor, and I liked the dressed-up presentation by way of a microgreen salad."

Georgia Hathaway

"It was an absolute joy. The bread was toasted perfectly, soft on the inside with a delicious crusty edge. The cheese was so tasty, mature, rich and full of flavour. The dish was accompanied by a bottle of Worcestershire sauce – a match made in heaven."

Tim Richards

"This is where my Welsh rarebit comes in, though it's a few steps up from the classic cheesy pub snack. This is a truffled Welsh rarebit ($9), super-tangy and delicious with a dash of Worcestershire sauce."

Tim Richards

"Served with cockles and bacon on toast, it's a robustly flavoured starter."

Lynne Rees

"But once they're cooked they tighten to a sweet chew and combined with laver bread and bacon on lightly toasted sour-dough bread they are the food equivalent of a hot tango with Antonio Banderas. I told you I was dancing."

Georgia Hathaway

" I opted for the cockles, bacon and laverbread on toast. The fresh, briney flavour of the cockles paired wonderfully with the saltiness of the bacon and laverbread."

Ladies Who Brunch

"Sweet dessert sticky toffee pudding was a top choice."

Lisa Cardiff

"I love laverbread and cockles, they are classic Welsh ingredients which I don’t think are promoted enough as a Welsh staple. If you’ve never had this combo and you love fish then make sure you try some when you visit."