Paul Hollywood and Prue Leith Reveal if U.S. Bakers are Better than Brits

In a recent interview, renowned bakers Paul Hollywood and Prue Leith explored the contrasting baking styles of the United States and the United Kingdom, shedding light on notable differences in ingredients and flavour preferences. The British duo, known for their roles on both The Great British Baking Show and its American counterpart, The Great American Baking Show, offered insights into how cultural variations influence their culinary creations.

Hollywood, 60, highlighted that while there are similarities between American and British baking, the American approach tends to be more indulgent. “Americans are not better; they’re different,” he emphasized in a clip shared on Instagram from the interview conducted with The Hollywood Reporter. He pointed out that American bakers frequently utilise whisked sponge, bananas, and pecans, elements that are also found in British baking, yet used more liberally across the Atlantic.

Leith, at 86 years of age, echoed Hollywood’s sentiments, elaborating on the general preference for larger and sweeter cakes amongst American bakers. “I think that Americans, by and large, like things to be sweeter than the Brits, and bigger. Big and sweet,” she remarked. Her observations were drawn from direct experiences while filming, where she noted that contestants often created enormous four-tier cakes even when smaller options were acceptable.

This most recent exchange took place in the summer of 2025, coinciding with the premiere of Season 4 of The Great American Baking Show on the Roku Channel on May 11. Both judges have been instrumental in judging competitions that celebrate baking, showcasing their preference for creativity while also acknowledging regional differences.

Beyond their professional insights, Leith shared personal anecdotes, including memorable mishaps in her illustrious career as a chef and restaurateur. Speaking to PEOPLE, she recounted an unfortunate incident while serving tea to Queen Elizabeth at the opening of the QEII Centre in Westminster back in 1986. “I actually think there’s something about the royal family that jinxes things,” she said, reflecting on how the excitement surrounding the monarchy can lead to culinary blunders.

Regrettably, during her royal encounter, Leith misunderstood the Queen’s request for a strong black tea, instead presenting a “weak lemony tea served by a half-wit.” This misstep left her particularly disheartened. “Personally, the thing that upset me most was not giving the Queen a decent cup of tea,” she lamented, acknowledging her deep respect for the monarch and her desire to provide a comforting experience.

Leith’s experiences highlight the pressures faced by those in the high-stakes realm of culinary service, especially when catering to esteemed guests. Her recollection of the event serves as a reminder that even seasoned professionals can experience moments of anxiety and error, particularly in extraordinary situations.

As conditions continue to evolve in the culinary landscape, both Leith and Hollywood remain figures of significant influence within the baking community. Their current involvement with The Great American Baking Show allows them to reach a wider audience and to navigate the intricacies of baking culture across the globe.

While the sweet and grand nature of American cakes may not be to everyone’s taste, the dialogue initiated by Hollywood and Leith encourages an appreciation for diversity in baking styles. As they navigate the differences, they continue to celebrate the shared love for baking that unites enthusiasts on both sides of the Atlantic.

Through discussions like these, the exploration of baking not only reflects personal preferences but also serves as a cultural exchange, further enriching culinary traditions on both sides of the pond.