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
Schlachteplatte Schlachteplatte A Schlachteplatte, Schlachtplatte, Schlachtschüssel (Southern German) or Metzgete (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German mixed grill dish that primarily consists of boiled belly pork ("Kesselfleisch") and freshly cooked "Blutwurst" and "Leberwurst" sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as "Metzelsuppe". As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as metzelsupp. Common accompaniments to a "Schlachtplatte" are "sauerkraut" and bread or potatoes or, in South Germany, potato pancakes