Chef Scott Kapitan and Pastry chef Jacqui Vickers started this journey to express their passion for good food and service. Quality of product is abundant in the County of Prince Edward and it is put to good use at The Carriage House. The menu reflects French foundations while focusing upon Canadian product. Local and organic product is widely used as everything is made in house with the exception of a few brought in products that hold standards the same as their own. Knowledge is power and these two chefs continue to educate themselves in order to develop a dining experience that will be memorable for each guest. Simplicity is a key factor reflected throughout the Carriage House. From the clean simplified decor to the elements of each dish. Flavours are clean and the accompaniments of each dish incorporate subtle accents to elevate the main component.