May 27, 2011
Mary Berry is one of the best-known and respected cookery writers and broadcasters in the UK. She started her career as cookery editor of Housewife magazine and later moved to Ideal Home magazine. Since then she has presented and appeared as a guest in countless television series and has written more than 40 cookery books, many of which have sold in their hundreds of thousands.
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 presented with a Lifetime Achievement Award by the Guild of Food Writers.When Mary is not busy working as a broadcaster, she works with her daughter Annabel on the Mary Berry & Daughter Salad Dressings and Sauces, which they launched in 1994.
Mark Hix moved to London aged 18 to work in the Hilton’s staff canteen: four years later he became head chef at the Candlewick Room Restaurant. His next break was becoming head chef at celebrity haunt Le Caprice; he was eventually named chef-director of Caprice Holdings, the restaurant’s parent company. Mark opened his first restaurant, Hix Oyster and Chop House, near London's Smithfield Market, in 2008. Other eponymous restaurants have followed, mostly located in London.
Mark has written several acclaimed books on British food. He won the Glenfiddich Newspaper Cookery Writer of the Year award in 2003 and was voted Best Cookery Writer by the Guild of Food Writers in 2005. His book, British Seasonal Food, won the Guild of Food Writers' Cookery Book of the Year award in 2009.
Inspired by her experience cooking in her Greek Cypriot father's restaurant, Maria Elia always had her heart set on becoming a chef. After a rigorous apprenticeship in some of London's leading kitchens, Maria took positions in a wide range of restaurants and cookery schools in the UK and abroad, including Bangkok’s Oriental Cooking School, El Bulli in Spain, and a job as chef on a private yacht. Maria’s travels informed her classes at London’s Authentic Ethnic Cooking School and provided inspiration during her ten-year tenure as head chef at London's Delfina restaurant.
Maria makes regular appearances on Ready Steady Cook, where she showcases her no-fuss cooking style and eclectic take on seasonal ingredients.