Recently updated on August 19th, 2025 at 03:22 am
World-famous for its rugged coastline, impressive mountains and stirring anthem, Wales also cooks up a variety of delicious traditional Welsh dishes. Home to Welsh rarebit, moreish sausages and the best leek and potato soup this side of the Brecon Beacons, here’s all you need to know about traditional Welsh food.
What is Welsh rarebit?
Originally called Welsh rabbit (but without a rabbit in sight), Welsh rarebit is often regarded as the finest cheese-on-toast in the world.
The Welsh rarebit recipe is simple to follow too, and this classic dish is a staple of Wales’ culinary heritage. It’s traditionally made with a béchamel and Welsh cheese sauce, topped on bread and toasted under the grill, it’s one of Wales’ most famous exports. There is no definitive Welsh rarebit recipe, however. Purists insist on strong Welsh cheese, like cheddar, with a dash of Worcestershire sauce, whilst locals add their own twist with Dijon mustard or Welsh beer. However you eat it though, good quality bread is a must, such as granary bread or a seedy, whole-wheat loaf. You’ll need something solid to soak up all that cheese, after all!
The gooey goodness of Welsh rarebit may be somewhat difficult for the most health-conscious among us to stomach. And while it may be a mainstay in Welsh cuisine, there are many other Welsh food options to fill your plate, not least the firm local favourite – steamed cockles.
So, if you’re looking for where to travel to in the UK, put Wales on the list for its food alone.
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Where can you find the best cockles?
Firstly, what are cockles? Often mistaken for mussels, cockles have small, heart-shaped shells that contain a delicate morsel of flesh, similar to clams.
Deliciously salty and smacking of the sea, cockles are steamed then served plain, in a simple broth. Alternatively, there’s the option to enjoy the dish with garlic, white wine and parsley butter.
The South Wales coastline between Swansea and Cardiff is famous for cockles, as is Penclawdd on the Burry Estuary, where long beaches and sandy flats give up their cockles at low tide.
Sifting the cockles from the sand can be back-breaking work. Good news is that they’re also readily available in seaside pubs or village markets. Enjoy a pot of cockles at the 100-year-old Cardiff Market for an unforgettable taste of Welsh food.
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What goes into Glamorgan sausages?
Whether you’re travelling the UK or enjoying a staycation in Wales, don’t miss one of the country’s best-loved traditional dishes – the Glamorgan sausage. It’s a tasty traditional vegetarian sausage combining some of the country’s favourite things: cheese, leeks and breadcrumbs.
Closer to a cheese fritter or croquette than a traditional sausage, Glamorgan sausages are made with local Caerphilly cheese (a soft, white cow’s milk cheese). Add some leeks and a pinch of mustard, then coat them with flour, egg and toasted breadcrumbs. The sausages are deep-fried to a golden brown and ready to be enjoyed with a cold pint of Welsh ale. Iechyd da!
What is the national dish of Wales?
In a country where sheep outnumber people four to one, it’s no surprise that the national dish is a hearty lamb cawl (pronounced ‘cowl’). It’s a hearty stew featuring Welsh lamb, leeks, swedes, carrots, and seasonal vegetables. Cawl represents Wales’ strong connection to locally sourced ingredients and Protected Geographical Indication (PGI) products, such as salt marsh lamb. It is best enjoyed on a cold evening in a cosy country pub, reflecting the warmth of Welsh culinary tradition.
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What is cawl?
Cawl has been a staple of traditional Welsh dishes for centuries. Its slow-cooked Welsh lamb and vegetables showcase the finest Welsh ingredients, from locally sourced leeks to tender salt marsh lamb. In addition to lamb, cawl can also feature root vegetables and occasionally Conwy mussels or sewin / sea trout in coastal regions. Wherever you enjoy this hearty traditional Welsh dish, lamb cawl is sure to warm the cockles of your heart.
What are crempogs?
Our favourite comforting Welsh food is the golden crempog (Welsh pancakes), straight from the griddle with a drizzle of butter and honey. There’s certainly nothing better after a ramble through the Welsh countryside.
Similar to Scotch pancakes (or drop scones), crempogs are thicker than their English counterparts, slightly risen and deliciously chunky. Best of all, stack them into a pile and slice them like a wedge of cake. Similar to Scotch pancakes, they are a delightful dessert or breakfast option alongside Welsh breakfast staples.
Other sweet delights include Bara Brith, a 19th century fruit loaf, Bara Ceirch oatcakes, and the Aberffraw biscuit.
If you’re in the mood for something sweet, give Welsh rarebit a skip and tackle a plate of crempogs instead. You won’t be disappointed.
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What is sewin?
Sewin, or sea trout, is a prized catch along the Welsh coast. Often prepared simply to highlight its delicate flavour, it pairs beautifully with Conwy mussels, roasted vegetables, or traditional recipes that highlight Wales’ unique culinary heritage.
For Welsh locals and foodies alike, other beloved traditional Welsh dishes worth filling your belly with include faggots, oggies, and Teisen Lap!
How does one decide between bara ceirch or bara brith?
Luckily you won’t have to! A good cup of tea is a sign of hospitality in Wales, and they have perfected the ideal accompaniments: bara ceirch and bara brith.
Bara ceirch are thin, Welsh oatcakes, while bara brith is a rich fruit loaf. Bara Brith is traditionally flavoured with tea, lightly spiced and jam-packed with dried fruits. No visit to Wales is complete without enjoying at least one tea-time treat.
What is laverbread made of?
Known as Welshman’s caviar, laverbread is a nutrient-rich delicacy made from seaweed, often served with cockles or fried for breakfast. It’s a striking example of Wales’ focus on local ingredients and traditional culinary methods.
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Have you mastered your own Welsh rarebit recipe? Do you have Welsh food experiences you’d like to share? Let us in on your secrets in the comments below…