Food writer and restaurateur Simon Wright explores the social history and culture of Welsh food. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and surveys the most interesting developments in the current culinary scene.

In this episode he concentrates on Welsh Rarebit, exploring the folklore and stories behind its origins and how it is much more than “cheese on toast”. He tracks how it has transformed itself from a humble wholesome snack to a delicacy on the table of top restaurants.
Simon visits the International Welsh Rarebit Centre in Defynnog, sources ingredients at top Welsh cheesemaker Hafod in Lampeter and asks leading Swansea-born chef Jonathan Woolway to show him how to cook the Welsh Rarebit Jonathan serves to diners at the legendary St John’s restaurant in London. Show less