How old is Mary Berry, who is her husband Paul Hunnings and what's the Britain's Best Home Cook host's net worth?

Since leaving the show, she's gone from strength to strength. But did you know the baking queen was first in front of the cameras back in the 1970s?  Here is the lowdown on our national treasure as she returns to our screens with the new BBC show, Britain's Best Home Cook…

Who is Mary Berry and how old is she?

Mary Berry is a Cordon Bleu-trained chef who became the cookery editor of Housewife magazine in the 60s. She then went on to edit Ideal Home magazine.

The 82-year-old  first stepped in front of the camera on 70s show Afternoon Plus with Judith Chalmers.

Through the 80s she went on to film a TV series for the BBC from her own as well as writing more cookbooks.

Mary went on to launch her cookery school, Aga Workshops, at her home in the 90s.

In the 00s she made a triumphant return to telly through The Great British Bake Off and various spin-offs.

She announced that she had quit the Bake Off in September 2016 after it was revealed the show would be moving to Channel 4.

Mary also presents her own show, Mary Berry Cooks, Mary Berry Everyday and the new series Mary Berry's Country House Secrets, and has received a CBE.

Her next project is the BBC show Britain's Best Home Cook which looks to test the ordinary Brit's home cooking fare.

No air date has been set yet but we know the series will comprise of eight episodes.

What is Mary Berry's net worth?

Mary Berry is reportedly worth £15million, which she has garnered through her work on TV and cookbooks.

She earned £70,000 per series of the Great British Bake Off.

The veteran cook has also published more than 60 best-selling recipe books.

Who is Mary's husband Paul Hunnings?

Mary married Paul Hunnings in 1966.

He previously worked for sherry brand Harvey's of Bristol as well as selling antique books, but is now retired.

They had three children together – Annabel, Thomas and William, who died in 1989 in a car accident when he was just 19.

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