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Recipe: Warming Ale Rarebit and Bacon Jam

As the days grow colder, nothing appeals to us more than retreating back into hibernation mode, getting cosy under soft, warm blankets and indulging in some tasty comfort food. Our ale rarebit and bacon jam recipe is the perfect choice for those chilly days.

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For the Bacon Jam


  • 100g smoked bacon
  • 1 large onion (finely sliced)
  • 60ml maple syrup
  • 60ml balsamic vinegar
  • 30g light brown sugar


  1. Grill the bacon until really golden and crisp, then leave to cool.
  2. Sweat the onions over a low heat for approximately 30 minutes, seasoning with salt and pepper until caramelised.
  3. Add the vinegar, sugar and maple syrup to the onions and cook for five minutes.
  4. Pulse the bacon in a food processor until chopped into small bits.
  5. Add the bacon to the onion mix and cook until syrupy.
  6. Leave to cool and refrigerate for later use.

For the Ale Rarebit


  • 50g butter
  • 50g flour
  • 2 tsp English mustard
  • 1 tsp Cayenne pepper
  • 250ml strong ale
  • 1 tbsp Worcestershire sauce
  • 500g strong mature cheddar cheese (grated)
  • Milled black pepper (to taste)
  • 4 slices of sourdough bread


  1. Melt the butter in a pan and then stir in the flour.
  2. Continue stirring for a few minutes over a low heat.
  3. Add the ale a little at a time until you have a thick sauce.
  4. Sprinkle in the grated cheese and wait for it to melt.
  5. Add the mustard, Cayenne pepper and Worcestershire sauce.
  6. Season with pepper.

To assemble the dish:

  1. Toast the sourdough bread on both sides.
  2. Spread some bacon jam and then the rarebit mixture over the toast, right to the edge.
  3. Grill until melted and bubbling.


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