Gloucestershire Rarebit Recipe

Taste the Town with our Gloucestershire Rarebit Recipe. 

A spicy rarebit served on hot toast with homemade plum chutney. We recommend enjoying on a weekend with a piece of our Bakewell Slice, perfect after a good walk.

Photo: Joe Sarah

Serves 4


  • For the rarebit:

  • 50g butter

  • 50g plain flour

  • 300ml local beer at room temperature

  • 200g stinking bishop, cut into rough pieces

  • 1tsp Tewkesbury (or English) mustard

  • 2 teaspoons Worcestershire sauce

  • Small handful of flat-leaf parsley, chopped

  • 4 large slices of overnight dough bread

  • olive oil, to drizzle

  • salt and pepper

  • For the chutney:

  • 8 Plums, stoned and roughly chopped

  • 1 tablespoon freshly grated ginger

  • 125g soft light brown sugar

  • 75ml cider vinegar


  1. To make the chutney: heat the plums, ginger, brown sugar and vinegar in a pan, on a low heat for approximately 8-10 minutes, or until thick and jam-like.

  2. For the rabbit: in a saucepan, melt the butter and add the flour to make a thick roux. Cook for a couple of minutes, stirring to prevent the roux from catching.

  3. Stir in the beer, adding it gradually until you have a thick but smooth sauce. Add the cheese and stir until melted. You should now have a thick paste.

  4. Mix in the mustard and Worcestershire sauce, chopped parsley and season to taste.

  5. To assemble: drizzle the bread slices with a touch of oil and lightly griddle on each side until nicely char-grilled. Divide the cheesy mix between each slice. Blowtorch for a few minutes (or stick under a hot grill) until browned and bubbling.

  6. Serve with the plum chutney.