From showstopper cakes to failsafe suppers, Dame Mary Berry has been teaching the nation to cook for decades. Her classic approach to cooking (she did, after all, train at the prestigious Cordon Bleu school in Paris when she was just 22 years old), ingenious time-saving tips, and indispensable wisdom about all things food and baking have made her a beloved fixture on our TV screens and in our kitchens.
Mary’s career to date has included over 70 cookbooks, several hit cookery series on TV, a six-year stint as a judge on The Great British Bake Off, and a Damehood. Yet 2025 is a milestone year for Mary. On Monday 24th March, she celebrated her 90th birthday, and will be further marking the occasion with a special new cookbook coming later this year – nearly six decades after her debut book was published.
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Out on 9th October 2025, Mary 90 celebrates the very best of the accessible yet delicious Mary Berry recipes we know and love – complete with personal essays and photographs from the family archive. A six-part BBC series of the same name will also accompany the book this autumn.
We caught up with Mary to learn more about her birthday celebrations (including her choice of cake), reflections on an astonishing career, and what we can look forward to with Mary 90.
Where did your love of baking and cooking come from?
I had a wonderful Domestic Science teacher at school, called Miss Date. I made a treacle sponge pudding at school one day and suddenly realised I was good at something, as Latin and Maths were not my strong point! From there I fell in love with cooking and was fascinated by creating food that was enjoyed and gave people so much pleasure.
You’ve had an incredible career to date, but what has been a personal highlight for you?
To be honoured with a Damehood, as I thought it was only for academics!
How has home cooking changed over the years? What’s one ingredient or cooking method that’s really changed the way we cook here in Britain?
Cooking has changed hugely due to the wide range of ingredients available to us all now. Especially with the internet, any unusual spice or decoration can be bought online. The science of cooking is pretty much still the same, but we have new tools and equipment to use.
How did you celebrate your birthday on Monday – and, crucially, what kind of birthday cake did you have to mark the occasion?
I had a very spoiling day full of love and was completely overwhelmed by the cards and messages I received. I celebrated with a Victoria sponge with lemon cream filling: simple but delicious.
What can fans expect from your upcoming cookbook and TV series Mary 90?
I revisit some of my favourite recipes and new ones, too. I also look back over my years of cooking and how the changes have come through the years, as well as looking forward to recipes that are simple but good to make now and well into the future!
Coinciding with the year of Mary’s 90th Birthday, Mary 90 is a celebration of the joy of home cooking and an illustrious career spanning some six decades, with 90 new and classic recipes to mark the occasion.
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Mary 90: My Very Best Recipes
We’ll be celebrating another milestone this year as Penguin marks its 90th anniversary. Stay tuned for more reading about the cookbooks we’ve published over the years, and sign up to The Happy Foodie newsletter for recipes, cookbooks, offers and more from your favourite chefs.
