Dame Mary Berry has made her name teaching generations to cook. And with more than 75 recipe books under her belt, it’s fair to say a good number of us have turned to her culinary words of wisdom at some point, and dished up her irresistible comforting and tasty meals or bakes.
For years it’s been a much-loved staple of our favourite TV-watching, to see Mary happily demonstrating a recipe behind her kitchen worktop – or tasting cakes in a big white marquee.
Mary is made a Dame
We're so pleased that Mary Berry has been made Dame Commander for services to cooking, writing and baking.
The chef was honoured by Prince Charles for her culinary, broadcasting and charity work over the years.
She shared that to celebrate the occasion, she would be "going home for a sandwich and the children are coming tonight."
Mary on The Great British Bake Off
Mary – alongside fellow judge Paul Hollywood and presenters Mel Giedroyc and Sue Perkins – is best known for entertaining the nation with BBC One’s Great British Bake Off. She judged the competition for seven years, helping decide who would be crowned Bake Off champion, before the programme moved over to Channel 4.
The last time the gang filmed together was in 2016 for The Great Christmas Bake Off, when, in a break from yuletide masterclasses of earlier years, eight past GBBO bakers were asked to do battle once more in the white tent.
Reminiscing about her last GBBO show Mary says, “I can’t tell you how exciting it was for us to do those shows. We had a wonderful Salvation Army band playing carols, which made us feel very Christmassy, and it was brilliant because we had a say in who was coming back. And they were thrilled to be back. We had eight bakers, all great characters.”
Mary Berry’s TV cookery programmes
Mary has also done a string of solo cookery TV programmes such as Mary Berry’s Simple Comforts, Mary Berry Everyday, Britain’s Best Home Cook, Classic Mary Berry, and Mary Berry’s Quick Cooking.
Mary Berry’s Quick Cooking allowed us to see Mary in a new light, as it took her around the world, from the manic medinas of Marrakech to the buzzing backstreets of the West End, the high-pressure kitchens of airport restaurants to the hectic galleys of a Naval warship, all in the name of learning about making tasty food in breakneck time.
“There were a lot of firsts for me, but it was very exciting,” says Mary. Her adventures began in Rome, seeing the sights of the city on the back of a moped, driven by a handsome Italian. “I wasn’t scared at all,” she laughs. “I grew up with brothers who liked bikes and he was a very good driver, so it was lovely.”
She also attended her first-ever music festival, setting up a kitchen in a food truck aided by a surprisingly talented sous-chef in the form of Rick Astley.
“It was a bit daunting as you look out and see acres of people looking your way but it was great, Rick was very charming too.” says Mary.
Mary is also a bid advocate for reducing waste, and this goes beyond using leftovers: “I’ve always hated food waste as I was a child of the war. But now I’m also very aware of plastic waste,” says Mary. “So rather than using polythene bags for everything like I used to, I’ll now put food in a bowl in the fridge with a plate on the top or use foil that I rinse and reuse.”
Mary was appointed Dame Commander of the Order of the British Empire (DBE) in the 2020 Birthday Honours for services to broadcasting, the culinary arts and charity.
How old is Mary Berry?
Mary was born 24 March 24, 1935 in Bath, to parents Alleyne and Marjorie Berry.
But Mary insists she’ll be cooking for many more years to come. “My mum was 105 when she died so I’ve got good genes. And I’m lucky to still have energy and love what I do. My friends say why are you getting up at 6am? I’m barely out of my dressing gown at 9! But I’ve got such exciting days ahead and so enjoy what I do.”
Mary Berry childhood
The middle child with two brothers, Mary grew up to be an ‘outdoors’ child, building dens and playing with her siblings.
At the age of 13, Mary contracted polio and had to spend three months in the hospital – many of the time in a glass isolation room. This resulted in her having a twisted spine, a weaker left hand and thinner left arm.
She went to the Bath Royal High School, and then to the Bath School of Home Economics (part of Bath Spa University).
Her first job was at the Bath electricity board showroom demonstrating electric ovens.
When she was 21, Mary Berry worked for the Dutch Dairy Bureau in London, and a year later she went to Paris to train at Le Cordon Bleu school.
She then became a recipe tester for the PR company Bensons, before moving into food journalism becoming a cookery editor. From then on, she wrote numerous books and appeared regularly on television.
Mary Berry’s husband Paul Hunnings
Mary married husband Paul Hunnings, a friend of her brother’s, in 1966 – although she only accepted his offer of marriage after the third attempt.
. They have an ironic policy of not talking about food at the dinner table because, as Mary reveals, “Paul isn’t the slightest bit interested.”
Mary Berry’s children
Mary and Paul had three children - Thomas, Annabel and William (who died aged 19 in a car accident in 1989). Today she is a patron of Child Bereavement UK, a charity which offers support for parents who have lost a child.
The couple also have five grandchildren, who Mary is keen to pass on her cooking skills to.
Mary Berry recipe books
Mary is a champion of good home cooking, and her multitude of cookbooks reflect this. Each is a celebration of flavours from around the world, featuring fresh, natural ingredients put together with minimum fuss. Here are a few of our favourites…
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Mary Berry shares over 120 of her ultimate food recipes, all made simply and guaranteed to get smiles around your kitchen table.
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Find brilliant 20- and 30-minute meals and enjoy wonderful dishes that can be swiftly assembled and then left to cook away while you do something else.
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Wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.
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These tried and tested Mary Berry recipes include mouth-watering dishes for family and friends no matter the occasion.
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This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition, filled with 250 foolproof recipes.
Mary's comforting classics
The queen of baking shares some of her favourite home-cooked recipes:
6 classic Mary Berry recipes
1 of 6Chicken Pot Pie
Serves: 6 Prep: 20 mins Cook: 1 hour 20 minsIngredients1kg (2lb) chicken1.25 litres (2pt) chicken stock1 onion, quartered1 celery stalk, thickly slicedPared zest and juice of 1 lemon2 carrots2 waxy potatoes, peeled and cut into quarters45g (1½oz) butter45g (1½oz) plain flour, plus extra for dustingSalt and black pepper125g (4oz) frozen peas175g (6oz) shortcrust pastryBeaten egg yolk, for glazing 2 litre (3½pt) pie dish Method1. Put the whole chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 mins. 2. Add the carrots and potatoes, cover, and simmer for 20 mins or until the vegetables are cooked and the chicken is just tender. Remove the vegetables from the liquid and set aside. Leave the chicken to cool in the liquid. 3. Remove the meat from the chicken, and cut into bite-sized pieces. Discard the skin and bones. Dice the vegetables. 4. Skim the fat from the cooking liquid, then bring 600ml (1pt) of the liquid to a boil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 min. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season to taste. 5. Stir the chicken, diced vegetables, and peas into the sauce. Leave to cool. 6. On a lightly floured work surface, roll out the pastry. Cut out the lid, then fill, cover, and decorate the pie.7. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 30 mins or until the top is crisp and golden brown.Per serving: 508 cals, 1.5g sugar, 21g fat (9g sat fat)
2 of 6Eggs Benedict
Serves: 4 Prep: 10 mins Cook: 10 minsIngredients8 lean back bacon rashers, rinds removed2 muffins, halved4 eggsButter, for spreadingFresh flat-leaf parsley, to garnishFor the hollandaise sauce:2 tsp lemon juice2 tsp white wine vinegar3 egg yolks, at room temperature125g (4oz) unsalted butter, meltedSalt and black pepper Method1. Cook the bacon under a hot grill for 5-7 mins until crisp. Keep the bacon warm. 2. Toast the cut sides of the muffin halves under the grill. 3. To make the hollandaise sauce, whisk together the lemon juice, wine vinegar and egg yolks in a heat-proof bowl until light and frothy. 4. Place the bowl over a pan of simmering water and whisk until the mixture thickens. Gradually add the melted butter, whisking constantly until thick. Season to taste. 5. Poach the eggs in boiling water for 4 mins, or until cooked to your liking. Drain. 6. Butter the muffin. Put two bacon rashers and an egg on each one, and top with the sauce. Serve at once, garnished with parsley. Per serving: 602 cals, 1g sugar, 46g fat (23g sat fat)Mary's top tip: Give your hollandaise sauce a spicy kick by adding 1/2 tsp of paprika and 1/2 tsp mild chilli powder.
3 of 6Aubergine Parmigiana
Serves: 6 Prep: 15 mins Cook: 40 minsIngredients1.5kg (3lb) aubergines2 eggs, lightly beaten60g (2oz) plain flour3 tbsp olive oil, more if needed2 onions, chopped3 x 400g (14oz) cans chopped tomatoes, drained1 x 140g (5oz) can tomato puree2 garlic cloves, crushed2 tbsp chopped fresh basil¼ tsp caster sugarsalt and black pepper350g (11oz) mozzarella cheese, sliced125g (4oz) Parmesan cheese, grated Method1. Cut the aubergines into 1cm (½in) slices. Dip into the beaten eggs, then into the flour, shaking off any excess. 2. Heat 1 tbsp olive oil in a large frying pan, add the aubergine slices in batches, and cook for 3-4 mins on each side until golden, adding more oil between batches if necessary. Lift out with a slotted spoon and drain on paper towels. 3. Fry the onion gently in 1 tbsp olive oil until soft. Stir in the tomatoes, tomato puree, garlic, and basil. Bring to a boil, then simmer for 10-15 mins until thickened. Add the sugar and season with salt and pepper.4. Spoon some of the tomato mixture into a shallow ovenproof dish and cover with a layer of aubergine slices, then with a layer each of mozzarella and Parmesan. Continue layering, finishing with the tomato mixture, mozzarella and Parmesan. 5. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 15-20 mins until the cheese is lightly browned.Per serving: 516 cals, 17g sugar, 27g fat (14g sat fat) Serving tip: Enjoy with a fresh green salad, warm garlic bread or chunky homemade potato wedges.
4 of 6Beef Wellington
Serves: 8 Prep: 30 mins Cook: 1 hour 20 minsIngredients1.5 kg (3lb) beef fillet, trimmed and tiedSalt and black pepper2 tbsp sunflower oil1 small onion, finely chopped250g (8oz) flat mushrooms, finely chopped45g (1½oz) butter175g (6oz) smooth liver pâté400g (14oz) ready-made puff pastry 1 egg, beaten Method1. Season the beef with salt and black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. 2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C/425°F/Gas Mark 7 for 25 mins for rare beef, 35 mins for medium, or 40 mins for well done. Leave to cool completely. 3. Fry the onion and mushrooms in the butter for 3 mins or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Leave to cool. 4. Add the pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine. 5. Roll out 300g (10oz) of the pastry to a 30x40cm (12x16in) rectangle. Spread half of the pâté mixture down the middle, leaving a 10cm (4in) border on each side. 6. Remove the string from the beef and place the beef on the pâté. Cover with remaining pâté mixture. 7. Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef. 8. Fold over the long ends and turn the parcel over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5mm (¼in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg. 9. Bake at 220°C/425°F/Gas Mark 7 for 45 mins or until the pastry is crisp and golden. Cover with foil after 30 mins to prevent the pastry becoming too brown. Leave to stand for about 10 mins, then slice and serve with gravy.Per serving: 580 cals, 1.5g sugar, 38g fat (17g sat fat)WELLINGTON FOR ONE: Cooking for one or two? Make individual Wellingtons. Buy small steak fillets and sear them for 2-3 mins, top with the pâté mix, wrap and bake for 20-30 mins.
5 of 6Marbled Coffee Ring Cake
Serves: 12Prep: 30 minsCook: 40 minsIngredients250g (8oz) soft butter, plus extra for greasing250g (8oz) caster sugar4 eggs250g (8oz) self-raising flour2 tsp baking powder2 tsp instant coffee1 tbsp hot water30g (1oz) white chocolateFor the icing:60g (2oz) butter, softened 3 tbsp milk 2 tbsp instant coffee250g (8oz) icing sugar, sifted Lightly grease a 1.75 litre (2¾pt) ring mould with butter. Method1. Combine butter, sugar, eggs, flour and baking powder in a large bowl. Beat till smooth. 2. Put half of the mixture into another bowl. Dissolve the instant coffee in the measured hot water and stir into one half of the cake mixture. 3. Drop tablespoonfuls of the plain mixture into the ring mould, then tablespoonfuls of the coffee cake mixture on top of the plain mixture. Marble by swirling together with a skewer. 4. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 40 mins or until well risen. Leave to cool for a few minutes, then turn out on to a wire rack set over a tray to cool. 5. To make the icing, combine the butter, milk and coffee in a pan and heat, stirring, until smooth. Remove from the heat and beat in the icing sugar until smooth and glossy. 6. Leave to cool, then pour over the cake, spreading it over the sides to cover completely. Leave to set. 7. Melt the white chocolate in a heatproof bowl over a pan of hot water. Cool slightly, then spoon into a plastic bag. Snip off a corner of the bag and drizzle the chocolate over the cake. Leave to set.Per serving: 471 cals, 43g sugar, 24g fat (14.5g sat fat)
6 of 6Carrot Cake
Serves: 9Prep: 20 minsCook: 50 minsIngredients150ml (¼pt) sunflower oil, plus extra for greasing250g (8oz) wholemeal self-raising flour2 tsp baking powder150g (6oz) light muscovado sugar60g (2oz) walnuts, coarsely chopped125g (4oz) carrots, grated2 ripe bananas, mashed2 eggs1 tbsp milkFor the topping:250g (8oz) low-fat soft cheese, at room temperature 2 tsp clear honey1 tsp lemon juiceChopped walnuts, to decorate Method1. Lightly grease an 18cm (7in) cake tin and line the bottom with baking parchment. 2. Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface. 3. Bake in a preheated oven at 180°C/ 350°F/Gas Mark 4 for about 50 mins until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin. 4. Leave the cake to cool in the tin for a few minutes. Turn out on to a wire rack, peel off the lining paper, and leave to cool completely. 5. To make the topping, mix together the cheese, honey, and lemon juice. Spread on top of the cake and sprinkle the walnuts over the top. Store the cake in the fridge until ready to serve.Per serving: 458 cals, 24g sugar, 22g fat (4.5g sat fat)Easy cook: Can be baked in either a traditional 20cm (8in) round cake tin or a tray bake tin and served in squares.
More Mary Berry recipes
How to make Mary Berry's double-crust apple pie from scratch