The Welsh Rabbit is owned and run by Dean and Nancy, and Nate Hines.
The eldest brother, Dean, moved to Ft. Collins in the mid-80's, married Nancy, and never left (except for the occasional international adventure). The youngest brother, Nate, cowboyed throughout the southwest, became a chef, and eventually joined Dean and Nancy in Ft. Collins to dream about starting a family venture.
Three commitments guided them: love of family, appreciation of Slow Food, and listening to the community. Out of these emerged The Welsh Rabbit Cheese Shop (one part cheese shop, one part cheese bistro), which opened in Ft. Collins' historic downtown in the spring of 2012.
The community responded with greater pleasure than anticipated! In just over a year, the decision was made to expand the bistro side of The Welsh Rabbit to a new location around the corner at [200B Walnut Street], while keeping the already beloved retail location on Pine Street.
The Hines family and our growing team remain committed to the priorities of good relationships and Slow Food, both of which intersect in the whimsical, quality place that is The Welsh Rabbit Cheese Shop and Bistro.
When Nancy was a girl growing up in Connecticut, her mom occasionally prepared a dish called Welsh Rabbit. It turns out variations of the recipe date back to the 1400's, but essentially it is sharp cheddar cheese melted together with Worcestershire sauce, butter, eggs, and often beer, and spread on toast.
While the dish does come from the peasant fare of Wales, there is not any "rabbit" to be found in the ingredients. In fact, there is a rather heated debate about whether the proper name is "Welsh Rabbit" or "Welsh Rarebit."
Regardless, we chose the name "The Welsh Rabbit" because of its cheesy yumminess, its connection with our family, and the whimsical feel that the name conveys. Our Rabbit riding the Vespa puttered out of that whimsy, into our imagination, and onto our sign.