Fortunately, I am not at risk of a vitamin B deficiency and developing Beri-Beri and can do without the beer leftovers. I don't mind a refreshing Bass's Ale, which my father told me was the original source of the disgusting item, but leftover mash is best given to the hogs and cows.

As an aside, it is not a particularly good product for many of the older FT members or those with high blood pressure. It's chock full of sodium and verboten for those with high BP. I expect one would be rather thirsty and with a bladder ready to burst after scorfing down kippers, sausages and a heaping helping of marmite.

Marmite is great. It's a bit sweeter than Vegemite. When I lived in London it was my go to spread. On a roll with a bit of gouda.^

I'm partial to salty foods though I do my best to avoid excessive sodium intake so like Marmite, Vegemite and Bovril (though Ive hardly had any of them in a decade). Never was able to have a horizontal(?) tasting so can't compare what they taste like.

How about Patum peperium?

I've never had Marmite or any related variations. I'm always up for trying new foods, but sadly, this is one of those foods where I've heard enough negative reactions where I'm not going to go out and buy the stuff. Maybe if it's in an airport lounge in SYD or something, I might give it a go...

Vegemite with cheese... Mmmmmmm

Vegemite on toast.... fried egg on top..... MMMMMMMMMMmmmmmmmmm

It's really not that bad. It's just very salty with an umami type flavour. The problem is that innocent first timers smear it on like Nutella and then bite in and of course have an intense dislike to it.

Egg, cheese, Vegemite jaffle. Magic.

OK...now I'm hungry....

I'm ambivalent towards it as a toast topping / sandwich filling, it doesn't offend me in any way but I don't seek it out.

As a cooking ingredient, however, it is almost as essential as Worcestershire sauce in my larder. A smidge of it adds a touch of umami to red meat dishes; you don't know it's there but it makes a difference.

My wife's Grandfather, on the odd occasion he had to fend for himself, used to have it in a sandwich with peanut butter and banana.

I do enjoy it as a spread (although I was shocked to discover how much I hated New Zealand's Marmite), but I go through massive jars easily using it as a cooking ingredient. It's perhaps even more versatile as a cooking ingredient than Worcester sauce.
I use it instead of salt in soups, stews, casseroles, sauces. Never have to ask guests if they're adverse to Marmite, as FinalCallDXB says, you'd never know it was there, but it does make a difference.

When we need a quick carb heavy bite to eat then butter, pasta, marmite and some Parmesan (AKA the infamous Marmite spaghetti) is a favourite at our house. It's not much of a leap from shoyu spaghetti which my husband grew up with.
https://www.nigella.com/recipes/spaghetti-with-marmite

Love it. It hates me - gout. Bugger.

Marmite and peanut butter on toast for breakfast this morning although Mrs Clint Bint did point out the addition of cholesterol-lowering margarine was probably superfluous.
I pointed out that she was eating a bacon sandwich at the time.
It's how we roll on a Sunday morning.

Wow. I found my limit. That sounds disgusting.:D

I can go better.
If there had been a banana in the house that would have gone on it as well.^

I grew up with Vitam-R which is a German version of Marmite/Vegemite. The only way I eat it is spread thinly (!) on buttered bread or toast. I do eat Marmite and Vegemite on occasion, but for me they taste a bit odd and are a bit too salty. Definitely an acquired taste.

You're not supposed to have a heaping helping of marmite, an average portion would not even be half a teaspoon.

When is your court date at the ICC? :D