Grace McGachy

Journalist
Ashford Middlesex
Journalist based just outside of London. Bachelors from Kingston University. Three years specialised experience in news and feature writing, fashion, and digital journalism. I have invaluable skills including the ability to produce clear, concise content to tight deadlines, both online and print. I am currently a News Presenter for Radio Jackie

About

Grace McGachy

News Gathering
Sub Editing
Video Filming
Video Editing
Feature Writing
News Presenting
News Reporting
Interviewing
Organised
Punctual

Final year journalism student and deputy editor of Kingston University’s newspaper, with three years specialised experience in news and feature writing, fashion, and digital journalism as well as law and ethics. I have invaluable skills including the ability to produce clear, concise content to tight deadlines on several platforms such as online, print and on air, and I am proficient in using social media. 

I am a highly motivated, hardworking and ambitious individual, throughout my university career I have worked consistently, during my final year I have time managed two jobs, university classes and work, a dissertation and the role of deputy editor for my university newspaper.

Through my time at Radio Jackie and on The River newspaper I understand the importance of working as a team, as each individual person brings their own skillset and knowledge to each task. As a team you receive encouragement, inspiration and motivation from those around you.

Interests/Hobbies:

I enjoy experimenting with vintage fashion, including thrift shopping. I first became interested during a fashion project at university. I was required to take photos of lots of outfits and being on limited funds I turned to second hand and charity shops. I enjoy giving clothes an update and a new lease of life and I like being able to be fashionable and quirky on a budget.

I enjoy cooking and baking, I like the planning, the process even the mess afterwards! I take pleasure in carefully following recipes from the experts but also experimenting with new flavours and textures.