Today’s guest is Bre Graham. A writer, editor and creative strategist - oh and also, the ultimate foodie traveller. Bre was recently shortlisted for AITO Young Travel Writer of the Year. She has been published in an insane amount of well-known and independent magazines from Dazed, Harper’s Bazaar (cover feature with Karen Elson), Timeout, The Guardian, Stylist to AnOther, and VICE. She was commissioning editor for two years at what was the UK’s biggest independent women’s print magazine Oh Comely, has created content for brands like Nanushka and Papier and worked on editorial strategy for Agent Provocateur. Bre is originally from Sydney, grew up in Singapore and now resides in London where she produces sell-out supper clubs, works for food brands like Natoora, Farmdrop and Wholegood and is writing her first non-fiction book. Next month, she starts a new role as Lifestyle Editor of Courier Magazine. In January 2020 she launched the platform Dishes To Delight and a year later the weekly newsletter of the same name which combines food writing, photography and original recipes every Sunday night.
Today’s guest is Bre Graham. A writer, editor and creative strategist - oh and also, the ultimate foodie traveller. Bre was recently shortlisted for AITO Young Travel Writer of the Year. She has been published in an insane amount of well-known and independent magazines from Dazed, Harper’s Bazaar (cover feature with Karen Elson), Timeout, The Guardian, Stylist to AnOther, and VICE. She was commissioning editor for two years at what was the UK’s biggest independent women’s print magazine Oh Comely, has created content for brands like Nanushka and Papier and worked on editorial strategy for Agent Provocateur. Bre is originally from Sydney, grew up in Singapore and now resides in London where she produces sell-out supper clubs, works for food brands like Natoora, Farmdrop and Wholegood and is writing her first non-fiction book. Next month, she starts a new role as Lifestyle Editor of Courier Magazine. In January 2020 she launched the platform Dishes To Delight and a year later the weekly newsletter of the same name which combines food writing, photography and original recipes every Sunday night.