If you ever watched Mary Berry Cooks and wondered what it would be like to make a meal on the powder blue AGA range in the beloved chef and food writer’s cozy country kitchen, well, now you can.
The former Buckinghamshire residence of the OG Great British Bake Off judge has hit the market with Savills, asking £3.5 million (or about $4.3 million). Better known as Watercroft, Berry purchased the property back in 1988 alongside her husband, Paul Hunnings. Together, the couple lived at Watercroft for about 30 years before they handed the place over to its current owners in 2019. Interestingly enough, it’s also where the beloved Queen of Cakes shot many episodes of her eponymous TV shows.
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Altogether, the property offers about 9,000 square feet of space between the six-bedroom Queen Anne-style main house, detached two-bedroom guest cottage, coach house, and multiple outbuildings. Across the four-acre grounds, you’ll also find a tennis court, formal gardens, and a natural pond.
“Watercroft exudes character and charm with some wonderful period and historical features,” says Ben Dommett, head of Savills Beaconsfield, in a press statement. “Being the former home of a well-known food writer, chef, baker, and TV presenter, the kitchen is naturally kitted out with the very best appliances and fittings, including a rather famous AGA, along with a refrigerated larder.”
Other than the kitchen, the main house comprises three reception rooms, including a wood-paneled dining room with an open fireplace and concealed cupboards. Additionally, there’s a drawing room with bow windows, a family room, and an office.
And don’t be surprised if Berry comes knocking on the door. “Since we’ve been here, Mary appears quite often if there’s something going on in the village,” seller Lucy Patten tells The Times. “She’ll come over and have a cup of tea. When we moved in, she hosted a party to introduce us to all of the neighbors. They are all very friendly.”
On your marks, get set, bid!
Click here to see all the photos of Mary Berry’s former home.
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