Elyse Pasqual

"A combination of sharp and salty, perfect for pairing with a pint of ale on a rainy January afternoon."

Amol Rajan

"Magnificent Welsh rarebit with lashings of cheese and mustard on white toast is a very filling starter."

Niamh Shields

"Fantastic welsh rarebit, so huge it wouldn’t fit on the plate."

Bonjwing Lee

"We indulged in a slab of Welsh Rarebit the size of Texas and crusted over with a layer of caramelized spread of Cheddar mixed with beer. It’s the kind of sinful pleasure that seemed a bit embarrassing to experience in public."

Cathy Chaplin

"Rich and unbelievably savory creation."

Rob Patronite

"Who wouldn’t want Fergus Henderson to prepare your Welsh rarebit? And so he did and it was fantastic.”

Christopher Hirst

"Hits the bull's eye with its tempting aroma, golden good looks and reasonable cost."

Tom Howard

"I’ve eaten this every single time I’ve been to St John. Every table needs one. Cheese on toast - as a side. Name one meal that wouldn’t be improved by that. Obviously you can’t."

Chris Falconer

"Rich, yes. Gooey, yes. Tasty, definitely."

Tom Stephenson

"Any restaurant that sells 35 rarebits a day — that's 12,250 a year — must know what it's doing."