Meet the Maker: Matthew Ryle
Matthew Ryle’s love of French food started from an early age; holidays in France with his family had him slurping crème caramels, tasting his first croque madame on the slopes of the Alps, and burning his tongue on his first mouthful of French onion soup.
His passion led him to culinary school, then to the Michelin-starred kitchen of Alain Ducasse at The Dorchester, then to Isabel in Mayfair before becoming Chef Partner at the critically acclaimed Maison François, the modern-day French brasserie, and the recently opened Café François, in London. His love of French cooking is reflected on his social channels, where he shares his favourite recipes, tips and skills that have helped him over the years, gathering a growing following of over two million.
Here, Matthew reflects on his earliest culinary experiences and what led him to pursue a career in the kitchen.
1. Your earliest food memories include mountain croque monsieur and French onion soup, what was it about those dishes that made such an impression?
They weren’t overcomplicated or fussy, they were full of flavour and soul. Eating a croque monsieur in the mountains, with the snow outside, or tucking into a deeply rich French onion soup, it felt comforting and familiar but it was a completely new taste to me at the same time. It will always taste better in that setting but those dishes stuck with me.
2. When did you know you wanted to become a chef?
Pretty young, actually. I was always drawn to the energy of kitchens and the sense of creativity they allowed. The first time I stepped into a professional kitchen at 15, I knew… that buzz, the teamwork, the intensity, it felt like home.
3. Who and what inspires you?
I get a lot of inspiration from French cooking itself, the precision, the technique, the elegance. But also, from seasonal produce and the people who grow it. I think when you start with beautiful ingredients, the inspiration almost takes care of itself.
4. You’re about to publish French Classics, what separates your cookbook from the rest?
I wanted to create a book that takes those timeless French recipes and makes them approachable without losing their integrity. It’s not about reinventing them, it’s about showing how accessible they can be when explained clearly. It’s for people who want to cook French food at home without feeling intimidated.
5. What is your death row meal?
Honestly, it’d have to be a roast chicken. Poulet Bresse, properly done, crispy skin, buttery pommes anna, a nice light Dijon gravy and salade verte. It’s one of life’s simplest pleasures, and for me, one of the most satisfying things to eat.
6. At the event, you have seasonal produce from Thyme’s kitchen gardens and meat from Aurox at your fingertips, what are most excited to cook?
It’s a combination that’s hard not to get excited about. Seasonal produce that’s just been picked and incredible quality meat. I think it’s good to keep it simple and let those ingredients shine. A beautiful piece of beef, cooked properly with a nice sauce and paired with garden vegetables respecting the season. Nothing overcomplicated, just honest cooking with exceptional produce.
Matthew Ryle Ox Barn Restaurant Takeover
Wednesday 3rd September 2025, 17:30 - 22:00
This autumn, Matthew Ryle joins Charlie Hibbert, Chef Director of the Ox Barn, for Thyme’s first ever restaurant takeover.
Matt will be signing copies of French Classics on the night. The book can be pre-ordered when you reserve your table or purchased during the event.
Thank you to Aurox, for supplying the meat for this event.
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The £70 ticket includes a three course set menu. Bookings start from 5.30pm.