Great Corby Brewhouse – The Recipe Series

Welsh Rarebit

Add some punch to your cheese on toast with this traditional lunch recipe.

The Review:

Delicious, warming and full of authentic flavour.

You can order your Fox Brown Ale to try the recipe yourself here:

The Chef: One of our incredible customers, Jack Ibbotson sent us this delicious recipe and the image of his final result. An avid photographer, culinary wizard and self-titled cheese-lover Jack has been a fan of Great Corby Ales for the past few years, he’s used GCB beers in plenty of his kitchen creations and decided to share this one with us – we thought it best his recipe with all of you!

Thanks, Jack!

The Ingredients:

25g unsalted butter
25g plain flour
120ml Great Corby Brewhouse Fox Brown Ale, warmed
150g mature hard cheese (we love Torpenhow Cheese Company’s Oak Smoked Cheddar)
1 teaspoon English mustard
a generous splash of Worcestershire Sauce
a large pinch of chopped oregano
sourdough bread, sliced

The Method:

Step 1.

Melt the butter in a saucepan gently to avoid it burning. Once it starts to bubble, whisk in the flour to form a roux, cooking for a minute or so.

Step 2.

Whisk in the ale gradually and mix until there are no lumps, then mix in the cheese until totally melted and the mix is a sauce-like consistency.

Step 3.

Add the mustard, Worcestershire sauce and oregano to the sauce and stir until thoroughly mixed.

Step 4.

In a grill on a high heat, toast the slices of sourdough bread until golden brown. Flip over and spread over the cheese mix. Grill for around a minute or two until the mix is golden brown and bubbling. 

Step 5.

Serve warm and enjoy!

The Chef: One of our incredible customers, Jack Ibbotson sent us this delicious recipe and the image of his final result. An avid photographer, culinary wizard and self-titled cheese-lover Jack has been a fan of Great Corby Ales for the past few years, he’s used GCB beers in plenty of his kitchen creations and decided to share this one with us – we thought it best his recipe with all of you!

Thanks, Jack!

The Ingredients:

25g unsalted butter
25g plain flour
120ml Great Corby Brewhouse Fox Brown Ale, warmed
150g mature hard cheese (we love Torpenhow Cheese Company’s Oak Smoked Cheddar)
1 teaspoon English mustard
a generous splash of Worcestershire Sauce
a large pinch of chopped oregano
sourdough bread, sliced

The Method:

Step 1.

Melt the butter in a saucepan gently to avoid it burning. Once it starts to bubble, whisk in the flour to form a roux, cooking for a minute or so.

Step 2.

Whisk in the ale gradually and mix until there are no lumps, then mix in the cheese until totally melted and the mix is a sauce-like consistency.

Step 3.

Add the mustard, Worcestershire sauce and oregano to the sauce and stir until thoroughly mixed.

Step 4.

In a grill on a high heat, toast the slices of sourdough bread until golden brown. Flip over and spread over the cheese mix. Grill for around a minute or two until the mix is golden brown and bubbling. 

Step 5.

Serve warm and enjoy!

The Review:

Delicious, warming and full of authentic flavour.

You can order your Fox Brown Ale to try the recipe yourself here: