What to Eat in Wales

Welsh Rarebit

Welsh Rarebit

Often confused with cheese on toast by the uninitiated, Welsh rarebit is so much more. A delicious, savoury mix of Welsh cheese–usually Caerphilly–combined with ale, mustard, and Worcestershire sauce creates a thick and moreish sauce grilled atop buttered toast. This hearty, cheesy snack has been a beloved comfort food for generations and makes the perfect savoury snack or light lunch, especially when served with a warming bowl of homemade soup.

Laverbread

Laverbread

A distinctive element of Welsh food, laverbread is made from laver seaweed, a relative of the nori seaweed popular in Japanese cuisine. Famously described by Welsh actor Richard Burton as “Welshman’s caviar”, laverbread is a rich and nutritious seaweed puree with an umami flavour that speaks to Wales’ maritime heritage. Usually served with sausage, egg, and cockles as part of a traditional Welsh breakfast, it is equally delicious spread on hot, buttered toast.

Glamorgan Sausage

Glamorgan Sausage

Sausage in shape rather than contents, a Glamorgan sausage is no ordinary sausage. Instead, a Glamorgan sausage is a vegetarian classic made from leeks, cheese, and egg wrapped in breadcrumbs – a classic Welsh dish! Distinctly meat-free today, it is a challenge to trace whether this has always been the case as older records are not always clear whether they are talking about the Glamorgan sausage or a sausage from Glamorgan.

Glamorgan is a historic county in the south of Wales, home to the capital city of Wales, Cardiff. Regardless of their history, Glamorgan sausages are a delicious option for everyone, with their crispy exterior and soft, cheesy centre, whether for breakfast, lunch, or dinner.

Cawl, the National Dish of Wales

Cawl

Cawl is considered by many to be the national dish of Wales. Made with slow-cooked meat and plenty of vegetables, this signature Welsh dish, somewhere between a soup and a stew, is best served hot on a colder day.

The recipe for cawl varies by season, region and cook, but the key is thrifty ingredients that focus on local, seasonal produce. Recipes are passed down from generation to generation, and cawl is often best when made a day ahead to allow the rich flavours to develop. Traditionally served with fresh bread and plenty of Welsh cheese, such as Caerphilly, cawl is an authentic taste of Welsh food.

A traditional breakfast in Wales encapsulates the country’s historic ties with the land and sea. Bacon, laverbread, and cockles are served fry-up style with eggs or combined in a dish with onions to create a filling and delicious topping for buttered toast. Glamorgan sausages are not a classic Welsh food for breakfast, but we are certainly never sad to see their cheese-and-leek goodness in our morning meals.