The cafe serving Welsh rarebit and bara brith to Londoners

You would be forgiven for thinking a menu that includes a Swansea breakfast, Caerphilly Cheesesteaks and Welsh rarebit could be from a valleys cafe.

But Bara (the Welsh word for Bread) has just opened in Peckham, south London.

The response to some of Wales' best-known dishes in England was described as "crazy" by the owners, who sold out on their opening weekend.

Food content creator Gwen Matthews said she is seeing an increased demand for Welsh dishes in Wales and further afield, often with a modern twist on old classics.

While the location of the cafe may be in London, the inspiration is very much the heart of the Welsh valleys.

"I'd been cooking a lot of food from other countries, which I really enjoyed, but it felt like I needed do something true to me," said co-owner Cissy Dalladay, who is from Aberdare, Rhondda Cynon Taf.

Then she was passed her grandmother's old cookbook, from the 1950s entitled "Croeso Cymreig - a Welsh Welcome".

Produced by the Wales Gas Board, it focused on traditional Welsh recipes using gas appliances.

"It had these beautiful old recipes in them that were so simple and hearty," Cissy added.

"It had lots of grandma's little notes in.

"It felt like a sign I should do something Welsh, and it felt really natural to me."

Cissy opened the cafe with Zoë Heimann, from Clapham, and who said: "We were both really pleasantly surprised by how many people came down.

"There's a lot of Welsh people in London who love seeing a taste of home.

"We had a lot of tables coming in speaking Welsh to each other, which was really cool to see."

Cissy believes Welsh dishes can shine on the London food scene and be popular with people from all backgrounds, by taking traditional elements and putting a spin on them.

Laverbread (made from edible seaweed) is used, as well items such as leeks and Welsh beef in the Caerphilly Cheesesteaks.

Another big attraction, Cissy says is that dishes from Wales are traditionally "warm, hearty and filling", including Welsh Rarebit - hot cheese sauce on toast.

"It feels like everyone who has any connection to Wales has come to the café in the last weekend," Cissy told BBC Radio Wales Breakfast.

"My babysitter from when I was two years old came in the other day, who I haven't seen in 30 years."

Gwen Matthews from Fishguard, Pembrokeshire, documents restaurants, cafes and bars around Wales on her Instagram account Oh, Get Stuffed.

She is seeing an increased demand for Welsh food.

Matthews said: "Welsh food is thriving on its own. It's influencing menus and shaping recommendations.

"It's now served with confidence and pride, with a bit of swag, but without losing its honesty and warmth."

Matthews said that modernising dishes such as rarebit is vital for them to thrive, adding: "If Welsh food is only framed through the nostalgic lens, it risks being boxed in.

"But when Welsh food is allowed to breathe a little, to exist outside of home comforts, it begins to pop up at pubs, restaurants, cafes.

"It can still do that without losing its identity."

However, not all businesses are seeing a shift to modern takes on the classics.

Bodnant Welsh Foods, in the Conwy Valley, has seen the most traditional dishes prove most popular.

Olivia Parsons, a director of the family business, said "we sell recipe kits for all sorts of Welsh dishes, with Welsh Cawl top of the list".

Like Bara, she has noticed a big push to experience Welsh culture, and the company hosts cookery classes for people from around the world.

"People come wanting to learn about Welsh food," she said.

"It's the same with Ireland and Scotland, people wants to see how the classics are made".

However, this hasn't stopped them adapting traditional products to appeal to wider audiences.

"We've brought out new chocolate orange Welsh cakes and bara brith shortbread, you've got to go with the times and make them a bit more exciting," Parsons added.