By Hannerie Visser

On a recent 6-day trip to London, attending Future of Food, our founder and creative director, Hannerie Visser, managed to try three of the city's most talked about Welsh rarebit. The classic British staple, suitable as breakfast, lunch dinner or a snack, is a dish consisting of a hot cheese-based sauce (typically containing butter, milk, beer, Worcestershire sauce, dry mustard, ground black pepper, flour, salt and Cheddar cheese) served over slices of toasted bread, best enjoyed with a generous amount of Worcestershire sauce on the side.

The three Welsh rarebit were eaten at:

1. Anya Café, located at the heart of Anya Village - a series of shops by luxury accessories designer Anya Hindmarch in Pont St, Chelsea. I went for the breakfast and stayed for the quirky sweet treats and packaging design.
2. Norman's Café - After the London Fashion Week takeover by Burberry (and Mary Berry visit) I had to pop into this North London quintessentially British neighbourhood chip shop, compleat with Formica tables and red gingham curtains.
3. St John Bread & Wine - probably the highest regarded (and best!) Welsh rarebit in all of London. Legend has it the Welsh rarebit is the only item that has never been taken off the St John's menu.

Fergus Henderson's tip for eating Welsh rarebit: When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.