Taste of Kent Awards logo


A Recipe from Carrington Foods

Carrington's Chilli Rarebit

Chillichup cropped 3

Carrington's Chilli Rarebit

50g flour
50g butter
200ml strong beer,
250g strong Cheddar grated
2 tbsp Worcestershire sauce
black pepper
60ml Chillichup
4 large slices granary bread


• Melt the butter in a saucepan and, once melted, add
the flour. Cook for a couple of minutes on a low heat,
stirring continuously to prevent the mixture from
burning. Whisk in the beer, adding a small amount
at a time to prevent lumps forming. Add the grated
cheese, the Chillichup and Worcestershire sauce and
season well with black pepper. Stir until the cheese
is melted and well combined. You should now have a
thick paste. Leave to one side to cool slightly.

• Lightly toast the bread, then spread the cheesy
mixture on each slice.

• Cook the cheesy, chilli-covered toast under a hot grill
for a few minutes, until browned and bubbling.
Serving suggestion: Serve with extra Chillichup and

Carrington foods business image
Chillichup hand held
Chillichup cropped 3