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Matthew Ryle

This creator shares recipes and cooking demonstrations, primarily focusing on French cuisine. Their videos often feature detailed instructions for dishes such as tartiflette, coq au vin, and various tarts. They also showcase recipes for desserts like crème brûlée and Îles flottantes, as well as more rustic dishes like beef cheek with mash and potato gratin.

Where to find Matthew Ryle

TikTok ·matthewryle
Followers411K
Avg views42K
Engagement2.1%
Sourced from public data
Instagram ·matthewryle
Followers2.0M
Avg views4.4K
Engagement5.3%
Sourced from public data

Stats updated April 2026 · Stats don't look quite right?

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What kind of content does Matthew Ryle make?

Matthew Ryle brings the heart of French cuisine to life through engaging cooking demonstrations on TikTok and Instagram. His content delves into both classic and rustic dishes, from intricate desserts like crème brûlée to comforting mains such as beef cheek with mash. Brands looking to connect with an audience interested in authentic, delicious food will find Matthew's approachable yet expert style a perfect fit.

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TARTIFLETTE TORTILLA ©️ Tortifletta Ingredients: (Serves 4) �100g Reblochon (or soft cheese)�100g Onion (sliced)�300g Potato (Red Desiree, sliced 2–3mm)�100g Bacon (streaky)�350ml Olive oil�5 x Eggs (@Clarencecourt Legbar)�50g Crème fraîche�Chives – 20g 1. Add the olive oil to a stainless steel sauté pan. Add the sliced onions and cook for a couple of minutes until they start to colour, follow with the bacon for another 2 minutes and finally add the potatoes. Cook for around 10 minutes until the onions are nicely coloured and the potatoes and bacon have some colour and are cooked. 2. Strain the cooked potato mix into a large bowl, season with salt and pepper. Crack 5 whole eggs into the bowl and mix with a spatula. Once mixed, cover with a lid and leave to sit for 10–15 minutes. 3. In a 20cm non-stick frying pan, heat some olive oil and add the egg mix on low-medium heat. Place the cheese in the middle and cook for around 2–3 minutes. Using a plate, flip the tortilla and return it to the pan for a similar amount of time, until cooked. 4. Finish with crème fraîche and chives. Enjoy x
TARTIFLETTE TORTILLA ©️ Tortifletta Ingredients: (Serves 4) 100g Reblochon (or soft cheese) 100g Onion (sliced) 300g Potato (Red Desiree, sliced 2–3mm) 100g Bacon (streaky) 350ml Olive oil 5 x Eggs (@Clarencecourt Legbar) 50g Crème fraîche Chives – 20g 1. Add the olive oil to a stainless steel sauté pan. Add the sliced onions and cook for a couple of minutes until they start to colour, follow with the bacon for another 2 minutes and finally add the potatoes. Cook for around 10 minutes until the onions are nicely coloured and the potatoes and bacon have some colour and are cooked. 2. Strain the cooked potato mix into a large bowl, season with salt and pepper. Crack 5 whole eggs into the bowl and mix with a spatula. Once mixed, cover with a lid and leave to sit for 10–15 minutes. 3. In a 20cm non-stick frying pan, heat some olive oil and add the egg mix on low-medium heat. Place the cheese in the middle and cook for around 2–3 minutes. Using a plate, flip the tortilla and return it to the pan for a similar amount of time, until cooked. 4. Finish with crème fraîche and chives. Enjoy x
TARTIFLETTE TORTILLA ©️ Tortifletta Ingredients: (Serves 4) �100g Reblochon (or soft cheese)�100g Onion (sliced)�300g Potato (Red Desiree, sliced 2–3mm)�100g Bacon (streaky)�350ml Olive oil�5 x Eggs (@Clarencecourt Legbar)�50g Crème fraîche�Chives – 20g 1. Add the olive oil to a stainless steel sauté pan. Add the sliced onions and cook for a couple of minutes until they start to colour, follow with the bacon for another 2 minutes and finally add the potatoes. Cook for around 10 minutes until the onions are nicely coloured and the potatoes and bacon have some colour and are cooked. 2. Strain the cooked potato mix into a large bowl, season with salt and pepper. Crack 5 whole eggs into the bowl and mix with a spatula. Once mixed, cover with a lid and leave to sit for 10–15 minutes. 3. In a 20cm non-stick frying pan, heat some olive oil and add the egg mix on low-medium heat. Place the cheese in the middle and cook for around 2–3 minutes. Using a plate, flip the tortilla and return it to the pan for a similar amount of time, until cooked. 4. Finish with crème fraîche and chives. Enjoy x
CHICORY TARTE TATIN Ingredients: (Serves 4) 2 white endives (cut in half)
 2 red endives (cut in half)
 1 red onion (cut in 8)
 500g puff pastry (rolled to pound coin thickness)
 120g butter
 180g apple cider vinegar
 90g caster sugar
 2 sprigs thyme (leaves picked)
 1 Petit Soumaintrain cheese
 50g pine nuts
 1 tardivo (leaves picked + washed)
 5g chives (finely chopped) 1. Preheat the oven to 180°C fan. Roll out the puff pastry and chill until needed. 2. Slice the endives in half and red onion in wedges. 3. Add the apple cider vinegar to a pan and reduce until almost gone, leave the pan to cool. Add the sliced butter and caster sugar, put the endive and onion on top and cover with puff pastry and tuck down the sides. 4. Bake for 40 minutes until the pastry is puffed and golden. 5. Turn out and finish with chopped chives, Soumaintrain cheese and tardivo leaves. Serve warm or at room temperature.

Who is Matthew Ryle’s audience?

Matthew Ryle's audience is likely comprised of home cooks and culinary enthusiasts in GB, drawn to accessible yet authentic French cuisine. Their intent signals are strong, evidenced by high engagement rates, particularly on Instagram (5.34% ER, significantly above benchmark). This suggests a highly receptive and interactive community, eager for recipe inspiration and cooking demonstrations. The robust following and above-benchmark engagement on Instagram indicate a valuable audience for brands seeking to connect with passionate food lovers.

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