In the small coastal community of Ucluelet on Vancouver Island, a distinctive breakfast and brunch spot has become a local fixture and a must-visit for visitors. Heartwood Kitchen operates out of a century-old heritage home known as the Matterson House, a bright yellow wood-sided building that draws patrons from near and far.
Owners Ian and Heather Riddick, along with their friend Anthony Pugh, oversee the popular eatery. Ian Riddick, a chef trained at George Brown College in Toronto, worked under renowned chef John Higgins and held a position at the King Edward Hotel before relocating to Ucluelet in 2013. After becoming the executive chef at Long Beach Lodge Resort, the Riddicks, inspired by a shared entrepreneurial vision, teamed up with Pugh, who brings both culinary and carpentry skills to the enterprise.
Their opportunity came in 2018 when the Matterson House became available for purchase. The property’s rich history includes serving as a family home, an air force officer’s mess during World War II, and a church property, among other uses. The house also features a botanical garden abundant with rhododendrons, which the owners utilize for special events. The trio spearheaded renovations, with Pugh leading the transformation to prepare the space for the restaurant’s opening.
Heartwood Kitchen’s menu is straightforward, focusing on classic breakfast and brunch dishes familiar across Canada but elevated through attention to quality and detail. Signature elements include house-cured peameal bacon made from pork loin and a homemade hot sauce, reflecting Ian Riddick’s background and his habit of sourcing ingredients from Toronto’s St. Lawrence Market. The establishment aims to maintain accessible pricing, with meals typically costing under $40, including taxes, tip, and unlimited filtered coffee.
The restaurant’s cozy atmosphere is augmented by its limited seating—eight tables inside and six seats on the front porch—creating an intimate, familial setting. Black and white photographs inside the dining room document the building’s varied past, adding to the venue’s charm. The open kitchen layout allows patrons to observe the ongoing activity behind the scenes.
Local support has been a key factor in Heartwood Kitchen’s success. Heather Riddick emphasizes the importance of community patronage and the role regular customers play in recommending the restaurant. Their fried chicken, in particular, has garnered a loyal following, with Heather noting that removing it from the menu would likely provoke significant backlash.
The combination of historic ambiance, locally supported hospitality, and carefully crafted comfort food has firmly established Heartwood Kitchen as a cherished gathering place on Vancouver Island’s rugged west coast.