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
Paelya is mixed with glutinous rice ("malagkit") at various ratios, ranging from a fourth of the regular rice to equal parts, depending on how sticky the final product is desired to be. In place of saffron, "paelya" uses "achuete" (anatto), "luyang dilaw", (turmeric), or "kasubha" (safflower). Sometimes, a knot of "pandan" (screwpine) leaves is even added, which imparts a vanilla-like fragrance to the dish. Some variations will also use tomato sauce in the "sofrito" ("ginisa") to color and flavor the dish. Meat "paelya" typically use chicken, pork, beef, and smoked spicy sausages. The sausages used in "paelya" can be any of