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Winterdale cheese rarebit

Simon Boyle

Cheese on toast with a difference, this rich combination is ideal for lunch with a crispy salad.


Stuff you'll need

50g flour
50g butter
250ml strong ale, warmed
250g strong cheddar, grated
2tsp English mustard
2tbsp Worcestershire sauce
Black pepper
Sour dough, to serve

Prep time: 10 mins
Cook time: 20 minutes

Get Stuck In

1. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. 

2. Lightly toast and butter the toast/bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.