In early April we enjoyed a special dinner at Fiona Barratt’s stunning private showroom in Westminster. Hosts Robert Walton MBE, Fiona Barratt Campbell were joined by The Nth Degree Club guests who enjoyed a four course dinner Master Chef finalist Matthew Ryle with matching wines provided by our exclusive wine partner Wine Cru.
The menu was canapés of Truffled Tunworth Gougeres, Toasted Muffin and Salmon Rillette, Croquettes of Smoked Pancetta and Wild Garlic, a starter of Burrata with Broad Bean Hummus, Spring Salad, Mint and Lemon, the main was Glazed Lamb Shoulder with Roasted Asparagus, Black Garlic, Morels and Boulangere Potatoes and dessert was a Dark Chocolate Fondant with Buttermilk Ice Cream and Honeycomb.
We caught up with Chef Matthew Ryle on his plans to open a restaurant and where his love of food began.
The Nth Degree Club: Where are you from and where did you grow up?
Matthew Ryle: Reading, moved to Bournemouth age 16 for cooking, then off to London.
The Nth Degree Club: When and how did your passion for food start?
Matthew Ryle: I think to a degree you’re born with it, when I got more hands on with it at secondary school I guess. As soon as I stepped In a kitchen I knew thats what I wanted to do.
The Nth Degree Club: What is the first dish you created?
Matthew Ryle: The first dish I created, can’t say I’m proud of it, but it was a chocolate and beetroot college wonder-dessert.
The Nth Degree Club: Do you have any special memories from the kitchen when you were growing up?
Matthew Ryle: The first day i spent in a Michelin star kitchen was pretty special, just the smells of the stocks and sauces cooking when I walked in.
The Nth Degree Club: Where did you do your training and what was your fIrst job?
Matthew Ryle: I did some weekend work when I was young in reading at l’ortolan, Readings Michelin starred restaurant. But most of my training took place at the dorchester on park lane, which was part of the bournemouth and poole, specialised chefs scholarship.
The Nth Degree Club: What advice would you give to aspiring chefs?
Matthew Ryle: Work hard, it’s not going to be easy.
The Nth Degree Club: What can we expect if we visit your current restaurant?
Matthew Ryle: I’m currently working on my new restaurant which I’m hoping to have open late summer/ early autumn this year! You can expect great things.
The Nth Degree Club: Tell us about your signature dishes.
Matthew Ryle: My food is very much about flavour, seasonal, well sourced produced with a handful of classical cooking techniques thrown in the mix.
The Nth Degree Club: Where do you think food trends are heading for 2019?
Matthew Ryle: Lots of open fire cooking and fermenting seem to be the latest hits, all very primitive. I try to stick to cooking tasty food but do like all the new techniques that pop up.
The Nth Degree Club: If you could cook with one other chef, who would it be?
Matthew Ryle: Escoffier, “The Chef of Kings and The King of Chefs.”
The Nth Degree Club: If you could eat anywhere in the world, where would you go for a special meal and what drink would you pick to go with it?
Matthew Ryle: I’m easily pleased. A great roast dinner and lovely glass of red will put a smile on my face.