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
Sausage traditional recipes, which had previously been in decline. However, many cheaper sausages contain mechanically recovered meat or meat slurry, which must be so listed on packaging. There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled Pork Sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the Pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as "pork sausages" and are simply labelled "sausages"; with even less