Caroline Craig

Caroline Craig is a food writer, cookbook author, and journalist from London. She is the co-author of ”The Kew Gardens Children’s Cookbook,” which is produced in association with the Royal Botanic Gardens at Kew. The book was co-authored with Joe Archer who works at Kew Gardens as Head Horticulturist in the kitchen garden and has appeared on BBC in the Kew on a Plate television programme with Raymond Blanc. The cookbook features step-by-step guides on how to grow various vegetables and herbs in the garden, encouraging children to develop healthy eating habits. It includes recipes that transform home-grown produce into delicious meals, making gardening and cooking enjoyable for children. 

Caroline has co-authored other books, with Sophie Missing. “The Little Book of Lunch”, adult cookbook (Regan Arts), and The Cornershop Cookbook (Random House UK). She has built her career around making cooking accessible, creative, and practical, especially for everyday life. She comes from a family with deep culinary roots, her maternal relatives were fruit farmers and wine producers in Provence, France. Growing up surrounded by fresh produce and traditional food culture strongly influenced her lifelong passion for cooking. Her writing focuses on simple, flexible recipes that use ingredients people already have access to. This approach is clearly reflected in The Cornershop Cookbook, which encourages readers to create meals using everyday items from local convenience shops rather than relying on specialty ingredients or large supermarkets. Her work often highlights the idea that good food doesn’t need to be complicated or expensive, but can be made creatively from basic ingredients.

Caroline Craig also works as a columnist writer contributing to publication in The Guardian, The Guardian cook. Alongside writing, she is also involved in food styling and photography, combining visual creativity with her interest in cooking. Caroline Craig is known for promoting a relaxed, imaginative approach to cooking encouraging people to experiment, simplify, and enjoy food as part of everyday life.