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
Rationing in the United Kingdom about of meat. Offal and sausages were only rationed from 1942 to 1944. When sausages were not rationed, the meat needed to make them was so scarce that they often contained a high proportion of bread. Eggs were rationed and "allocated to ordinary consumers as available"; in 1944 thirty allocations of one egg each were made. Children and some invalids were allowed three a week; expectant mothers two on each allocation. Arrangements were made for vegetarians so that other goods were substituted for their rations of meat. Milk was supplied at each week with priority for expectant mothers and children