The joy of marmite

I spread my Marmite sparingly, upon my buttered toast

Of all the things to put on bread, it’s what I like the most.

Its flavour always feels warm, although it isn’t hot

–Caustic like a chili sauce, it certainly is not

Approved by vegetarians, and good for your nutrition Of what my Mum called savoury, the very definition.

Though made from lowly byproducts–leftover brewing ooze

It is so reminiscent of the finest of French stews

Such grand associations were surely what was meant

When so named by clever brewers from Burton on the Trent

Precisely what exquisite yeast do Marmite makers use

To lend such gourmet qualities to brewing residues?

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