Monday, Nov. 21, 2022 at 9 p.m. on KPBS TV / Watch on demand now with KPBS Passport!
On this episode of MARY BERRY'S COUNTRY HOUSE SECRETS, Mary visits Highclere Castle, the real-life DOWNTON ABBEY, home to the 8th Earl and Countess of Carnarvon. Inspired by what she discovers Mary takes to the estate kitchen where she creates a delicious spread from raspberry tartlets to gamekeeper's stew. and an elaborate menu for a grand finale dinner.
About The Series:
Mary Berry is given an exclusive invitation to some of the UK's most lavish country houses. Mary is whisked away from the well-trodden tourist paths to meet the families who own these exceptional homes and their knowledgeable, dedicated staff. Revealing life both upstairs and downstairs, she will visit the gardens, kitchens and private quarters, unearthing secrets that only friends and family usually get to see. Inspired by what she discovers, Mary will take to the house kitchens to create her own scrumptious dishes, that celebrate the heritage and legacy of these extraordinary homes.
Each episode culminates in a unique feast marrying the past with the present while paying homage to rich the history and influence of the Estate. Famed for their lavish hospitality, Mary will visit stately homes Highclere Castle AKA DOWNTON ABBEY in Hampshire, glorious Goodwood House (Encore Monday, Dec. 26 at 9 p.m. on KPBS TV) in Sussex, the exquisite Powderham Castle (Encore Monday, Dec. 12 at 9 p.m. on KPBS TV) in Devon and the regal Scone Palace in Perthshire, Scotland (Encore Monday, Nov. 28 at 9 p.m. on KPBS TV).
Watch On Your Schedule:
This series is available on demand with KPBS Passport, a benefit for members supporting KPBS at $60 or more yearly, using your computer, smartphone, tablet, Roku, AppleTV, Amazon Fire or Chromecast. Learn how to activate your benefit now.
With the PBS Video App, you can stream your favorite and local station shows. Download it for free on your favorite device. The app allows you to catch up on recent episodes and discover award-winning shows.
