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
Gỏi cuốn , and are typically filled with shrimp. The fillings can vary from the standard pork slices, pork sausage slices ("chả"), and shrimp; fish, pan-fried seafood (such as squid), beef poached in a lemongrass broth, tofu (for vegetarians), grilled "nem nướng" sausages, braised pork, and egg are among some of the other popular spring roll variations. Gỏi cuốn Gỏi cuốn, Vietnamese spring roll or summer roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, "bún" (rice vermicelli), and other ingredients wrapped in Vietnamese "bánh tráng" (commonly known as rice paper). Like other spring roll dishes, they are believed to