Scratch kitchen, Ontario craft, Durham's best Sunday roast — and a table waiting with your name on it.
The Copper Fox lives in a 140-year-old brick storefront in Old Downtown Whitby — the one with the crooked doorframe we refuse to fix. The name comes from the fox that kept stealing the builders' lunches during the renovation. We figured anything that determined deserved the naming rights.
Everything leaves the kitchen made from scratch: the pies, the gravy, the tartar sauce, the sticky toffee pudding your table will fight over. Produce comes from Durham County growers, and 24 taps lean hard on Ontario craft — with a permanent line for our own Fox & Hollow ESB, brewed twenty minutes up the road.
Chef Mara Quinn ran Toronto kitchens for fifteen years before coming home to Whitby. Her rule is written above the pass: "If we wouldn't serve it to our mums, it doesn't leave."
The front room — brick, brass, and the good kind of noise.
House blend, aged cheddar, bacon jam, triple-cooked chips.
Beer-battered haddock, mushy peas, tartar.
Cumberland sausage, cheddar mash, onion gravy.
Wild mushrooms braised in stout, flaky top.
8oz flat iron, garlic butter, hand-cut fries.
Buffalo, honey-garlic, or PERi-hot.
Embedded booking — no apps, no phone tag. Included at the Professional tier.
Six Bavarian-style lagers from Ontario brewers, pretzels the size of steering wheels, oompah playlist we refuse to apologize for.
A fresh cask tapped at 6 PM sharp. When it's gone, it's gone — usually by 8:30.
The patio runs till close, weather permitting. The frozen Irish coffee is doing numbers.
Scan the card on your table or tap below. It genuinely helps a small pub more than you'd think.
Refreshed with the pub's latest posts — part of the "you text, we update" service.