Following my last post and discovery that St John was offering a side order of Welsh rarebit it's been preying on my mind so when my son Will and I were deciding where to have lunch this week and he mentioned he'd never been I leapt at the chance to check it out.
This is what they serve - a big slab of toast generously topped with what our waitress told us was Montgomery cheddar seasoned with mustard, anchovy essence, Worcestershire sauce and cayenne pepper - with a bottle of Worcestershire sauce on the side.
As you can see Will was so keen to get stuck in he cut into the rarebit before I had a chance to snap it but you can still see it looks pretty tasty - and was great with my main of roast beef. (No, we didn't have potatoes as well!)
It's a great idea which I'm sure will be copied all over London, as so many of St John's ideas have been. (For a full account of the meal which had a few misses as well, read my review on matchingfoodandwine.com)
What do you reckon is the secret of a good Welsh rarebit?