Must Try Welsh Foods – Part 2

Must Try Welsh Foods – Part 2

Welsh Rarebit

This is the one that most people think about when asked to name a dish from Wales, mainly because the country is fond and proud of it. Though often confused by the name and miscommunication that of course implies rabbit, this doesn’t actually require any rabbit or hare at all. Many people look down on the dish which is often shunned as ‘glorified cheese on toast’, but there are actually many things added that separate it from just that. The cheese is often mixed with all manner of ingredients from mustard, to ale, to Worchester sauce, which dramatically change its flavour. This one is a must for travelers.


Though this may sound like the name of a mythical troll it is actually a type of Welsh pancake. One of Wales’ oldest recipes these perfect breakfast numbers have been given many different names since their inception. Getting their texture from butter melted into buttermilk and then left to soak, these dairy filled crepe-like discs are devoured in stacks and served with even more butter.

Welsh Cake

This one says it all, where else in the world could you chow down on an authentic Welsh cake? Since the 19th century these little sweet discs have been keeping peoples appetites satiated and their sweet tooth satisfied. Sometimes known as pics or griddle cakes, these simple but effective treats are made with eggs, butter, milk, flour, and a selection of  sweeter spices that often include nutmeg or cinnamon. To add some more sugar to the mix sultanas, raisins and other dried fruit are typically mixed into the batter which is traditionally cooked on a bakestone which is essentially a flat stone surface that acts like a baking tray. You will find these get served dusted with sugar and not much else as they are pretty moreish all on their own. Depending on where you are you may stumble across some variations to the Welsh Cake, which has spread as far as New Zealand.

Bara Brith

This speckled bread is another sweet treat that includes dried fruit, showing even more that despite limited resources the Welsh were constantly innovative when it came to constructing dishes. With a similar mix of ingredients to welsh cakes, this concoction is intended to rise making it look significantly different. This dense and sticky fruit loaf comes with a deeper flavour you may not expect thanks to the black tea that is added giving it a darker punch and fuller taste. Though a part of Welsh heritage it seems this tea time great is decreasing in popularity, so if you get a chance to try it make sure you do.

Welsh Cawl

A classic winter warmer for the teeth clatteringly cold months that sweep the valleys, this one will be welcoming if you happen to catch some bad weather. Cawl is better translated into soup or broth and this version again carries through a very Wales-centric base of ingredients. Though not all cawls are the same what you can expect here is Swedes, potatoes and of course leeks sat in a hearty vegetable stock. With this comes bitesize chunks of lamb for protein and its likely you will be provided with bread to mop up. One bowl of this and you will see why nobody went to bed hungry after its invention.