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
Alheira pork, forbidden in Judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their "fumeiros" (smokehouses). As a way to avoid attracting the attention of the Portuguese Inquisition or in rural areas the Portuguese Christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. With time, the dish spread to the remaining population and became an example of typical Portuguese cuisine, though nowadays its preparation is no longer strictly guided by Jewish dietary precepts. Alheiras were traditionally grilled or roasted and served with