Dame Mary Rosa Alleyne Hunnings[3] DBE (née Berry; born 24 March 1935) is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college.

Mouth watering, delicious recipes for all occasions and for all the family…

With sixty years cooking experience, Mary Berry is considered to be the doyenne of baking. Mary learned the art of baking from her mother before training at the prestigious Le Cordon Bleu...

Mary describes her cooking style as 'family' - practical, healthy recipes that use a little less animal fat and incorporate lots of fresh ingredients. In June 2009, Mary was...

Feb 22, 2023 · Beautiful and gorgeous Mary Berry is a British renowned television personality as well as a food writer. She is best known as the host of her own show Mary Berry Cooks. Mary Berry was born in Somerset, England on 24 March 1935. She is of English ethnicity and has British nationality. As of 2024, she is 88 years old.

About Mary. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging ‘60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Her first television series Afternoon Plus with Judith Chalmers came out in the early ‘70s.

Mary Rosa Alleyne Hunnings, who is known professionally as Mary Berry, is a well-known food writer and TV presenter. She is popular for her appearances in the shows ‘Woman’s Hour’ and ‘Saturday Kitchen’. She has also published more than six dozen cookery books.

Dame Mary Rosa Alleyne Hunnings [1] DBE (née Berry; born 24 March 1935), known professionally as Mary Berry, is a British food writer, chef and television presenter. She was born in Bath, Somerset .

From Edinburgh to the Jurassic Coast, scallop diving to street food, Dame Mary Berry delights in adventure and celebrates the joy of being able to cook and share with others.

Mary Berry’s contribution to the British culinary world is remarkable, spanning across the realms of cooking, baking, and food writing. Her prolific writing career began with her first book, "The Hamlyn All Colour Cookbook," published in 1970.