I started cooking even before I began school, inspired by my mother who was a cook ahead of her time. Those early experiences sparked a lifelong passion. I've been a journalist for 30 years, working in book publishing and broader-interest magazines before specialising in food. I was head of the Good Housekeeping Institute for seven years and joined delicious. magazine as editorial director in April 2010. I did that wonderful role for almost 14 years, leaving in February 2024, and I'm now freelance – writing, consulting, mentoring and hosting events.
I have an archive of recipes at home big enough to fill a loft and I'm never happier than when cooking, stirring and creating in the kitchen. My mission is to get the nation cooking, loving it and eating well.
Karen Barnes
Professions
Food and travel writer
Special subjects
– Editor
– Writer
– Travel writer
– Restaurant reviewer
– Recipe writer and editor
– Product tester and writer
– Teacher (writing/food/recipe writing)
– Consultant
Regular work
Freelance writer and consultant
Substack: KB's Joyous Things
Advisory boards / Awards
– Executive director/board member for the Independent Press Standards Organisation (IPSO)
– On the board of Liberty Kitchen, an initiative training prisoners to cook, giving them skills to help them find work when they leave prison
– Trustee for a charity called Ukuthasa, working with poverty-stricken people in Africa (specialist areas: education, housing, HIV training and work empowerment schemes)
– Winner, Magazine of the Year, Guild of Food Writers Awards 2015, 2017 and 2021
– Winner, Editor of the Year: 2017 and 2022 BSME Awards
Languages spoken
French (not fluent)
Commercial interest
None
