The Whitebrook dish, incorporating a pork shoulder which is cooked over two days in a bain-marie, served with shallot and mugwort. This is accompanied by a croquette made from pig's head and a pork cutlet with celeriac, pear, sorrel and cauliflower mushrooms. The restaurant serves breakfast to residents staying in the rooms, which includes Trealy Farm produced sausages and bacon. The restaurant claims that the building dates from the 17th century, although little is known of its history. The village of Whitebrook developed as a centre of water-powered industry, with wireworks and later paper mills. The Whitebrook was run as a roadside
Pigs in a blanket written mention in 1957, and there were previously regional variations, including "wrapped sausages". The pastry versions are only ever referred to as sausage rolls, varying in size from cocktail bites to jumbo versions that are a complete snack. In the United States, the term "pigs in a blanket" typically refers to hot dogs in croissant rolls, but may include Vienna sausages, cocktail or breakfast/link sausages baked inside biscuit dough or croissant dough. The dough is sometimes homemade, but canned dough is most common. Pancake dough is also sometimes used, although this combination is more commonly served like a corn dog