of it is the Therriens themselves. They bought the pub nine years ago when it came up for sale while they were employees there. They have supported the local market as much as possible, including throughout the rebuilding. This kind of behavior perpetuates a feeling of loyalty and pride in their patrons and the community. Starting with the menu, they
buy locally wherever they can – for instance, milk from McNeely and Sons, meat from the Elk Ranch in Carp and beef from Fitzroy Beef. In rebuilding, the pine and
cherry woods were local. And the heating system is also from a friend who had some old cast-iron stand-up radiators sitting in a field. Dustin grabbed them, had them sandblasted and powder coated; and once they passed the pressure testing, put them back into service. These radiators now provide the heat in the main level of the pub and it is just as cozy as the heat from the wood-burning stove. And, for those of you familiar
with the pub, you will be happy to know the traditional British red telephone booth has survived and is now back on guard at the door. They have 26 products on tap,
including two cask beers, three Harvey and Vern’s sodas, 14 craft brews, plus wines, ciders, bottles. Chef Chris Jestin has been
playing around with different dishes, but naturally the famous fish and chips are still on the menu. They bake their bread in-house, desserts come from their other restaurant, Alice’s Village Café, and they make all their own ice cream fresh at the Carp Custom Creamery. If you feel like a nice pint or a
tasty bite to eat, I encourage you to drop in to 2193 Richardson Side Road, Carp, or you can call for reservations at (613) 831-2183. Also, you can check out their
Cheshire Cat Regulars Facebook page or website for more info:
http://www.cheshirecatpub.com.
www.bounder.ca BOUNDER MAGAZINE 27
www.bellscornersbia.ca Sales Representative Direct. 613.327.4409
1 Antares Dr., Suite 110, Ottawa, ON K2E 8C4
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