The Wicked PR

.pizza is launching a tomate crevette pizza! Thanks

is coming! By Belgian Sake Master of . The website just went live: www.sakefestival.be

Want to discover sake? This is a really good starting point. Sake importer Annabelle Maes is doing a workshop on sake and tasting with chef at his restaurant on 21st August. Tickets are available now! (Link and more info in bio) see you there? .be

was truly a love project for me and I miss them now that they were eventually sold to Zenchef ❤️ Looking back on this beautiful and impactful collaboration with a recommendation by Resengo’s founder and CEO Dirk Gypen:

‘Saskia brings not only zest to your communication but to your entire organization in an unparalleled way as a PR professional.
Saskia has played an undeniable role in the success of building the Resengo brand, our online restaurant reservation platform, within the dynamic world of gastronomy and hospitality, catering to both consumers and professionals in the market.
As an independent PR expert, Saskia brought not only the necessary spice to our communication and branding but also served as a binding agent between our team and external partners, ensuring everyone stayed aligned and we maintained a consistent message.
The collaboration with Saskia was not just a “project” but an ongoing partnership, and she truly integrated herself as a colleague within our team. The passion Saskia naturally exudes was fully directed towards our brand as well. Her profound knowledge of the hospitality sector and extensive network in the culinary world proved to be invaluable for our growth. She not only flawlessly defined our brand identity but also effortlessly translated it into effective PR strategies that established our brand as an unmistakable presence in the market. Despite being active for 20 years, we truly experienced a surge in our brand awareness since Saskia came on board.
Saskia’s ability to think strategically and execute her plans with unparalleled dedication made her an indispensable asset to our team. She served as a flavor enhancer, consistently and powerfully communicating our message to our customers, partners, and consumers, ensuring that our brand identity remained recognizable and attractive.
I can only recommend bringing her on board, letting her do her thing, and trusting in her expertise if you wish to elevate your brand to the next level.’

.be recently upgraded their menu with delicious lunch items such as sandos 🍞 and poke bowls, both with a Peruvian twist. Hungry yet? 🤤

* NEW CLIENT * With DOJO 2.0, chef embodies a fusion of Japanese and European culture with a touch of sci-fi flair. His experience as a chef on private yachts created an ethos of premium quality and unparalleled service that is deeply ingrained in the restaurant 🛥👨🏽‍🍳. Give a follow, for more delicious updates! ​​​​​​​​​

Winner winner 6 Michelin star dinner! ⭐️ didn't only take home the Celebrity Masterchef 2024 title, but she will also wins a private dinner by 3 Michelin star chefs and Masterchef jury end bosses and . ​​​​​​​​​Congrats and enjoy your well deserved prize! ​​​​​​​​​

* IN THE PRESS * Not even a month after opening, .antwerp got a positive review by critic Jan Scheidtweiler ✍🏼. Read his full review in online or in print. ​​​​​​​​​ ​​​​​​​​​Thanks Jan Scheidtweiler en !

Tonight is the finale of Celebrity Masterchef and they brought in none other than as the end boss, together with . The three Michelin star chefs will help decide who takes home the Celebrity Masterchef 2024 title. 🏆​​​​​​​​​Curious about who is going to win? Tune in tonight at 21:15 on .be or ! 📺​​​​​​​​​ .restaurant .ayari

Spotted: showing nothing but love for .antwerp 's groovy vibes and delicious food! 🥢​​​​​​​​​ ​​​​​​​​​Thanks 🖋

* NEWS * This month welcomes at Restaurant Ikarus in Austria. Every month, they welcome a world-renowned chef to present a carefully curated menu for their Guest Chef concept. Chef Geunes created an extraordinary dining experience with his 6 course menu that showcases his dedication to top-quality ingredients. ​​​​​​​​​.restaurant .witzigmann ​​​​​​​​​📸 .kirchberger

* IN THE PRESS * got the scoop to talk about .antwerp , the newest hotspot on het Eilandje. ⚡️​​​​​​​​​Thanks ✒️​​​​​​​​​

* PR INSIGHTS* Hoe schrijf je een persbericht? Glad you asked. Check ook de link onderaan om zélf een persbericht te leren schrijven.

🖋 🦐 👩‍🍳 Voor culinaire klanten van The Wicked PR schrijf ik een persbericht 'ready-to-publish': compleet met tekst, beeld, quotes, praktische details, the works. Op die manier kan een journalist uit de tekst knippen en plakken wat ze nodig hebben. Niet élke journalist wil tekst ingelepeld krijgen, maar let's face it: media hebben vaak maar beperkte tijd om te schrijven, en sommige media hebben eigenlijk niet meer nodig dan de juiste informatie om de laatste hotspots te signaleren. De recensent daarentegen, zal niet copy-pasten. Voor hen is mijn verwachting -of hoop- dat ze mijn versie van de tekst gebruiken om zelf te oordelen of ze interesse hebben, om vervolgens zélf hun research te gaan doen, en er hun eigen artikel over schrijven. Mijn opsomming van feiten en weetjes in de tekst, komt hen daarbij weliswaar wel van pas als achtergrond.

🇯🇵 Een voorbeeld: dit is het persbericht dat vandaag werd verzonden, over HIRO: een izakaya op het Antwerpse Eilandje.
https://mailchi.mp/thewicked/hiro

Gazet Van Antwerpen kreeg de scoop om het als regionieuws te brengen, en combineerde de perstekst met een eigen interview:
🗞 https://www.gva.be/cnt/dmf20240314_95036631

🖋 Wil je je persbericht zelf schrijven? Op deze link vind je mijn tested & approved instructies: https://www.thewicked.be/blog/freebee-hoe-schrijf-je-een-persbericht

SUCCES!
Saskia



Beeld: Marjorie Romeijn

*New kid on the block* Sneak preview: .antwerp , the newest Japanese izakaya in Antwerp is opening its doors this week on het Eilandje. Owners and took a grungy take on a traditional Japanese Izakaya, creating the newest hotspot next to the MAS. Give them a follow for more delicious updates. 🍣🥢​​​​​​​​​

*WOMEN IN HOSPITALITY* Why are there so little women at the top of the culinary scene? asked us the question, we answered with a lot of food for thought, including an invitation towards men AND women suggesting how we can be allies. Link in bio! (in Dutch) ​​​​​​​​​Thank you for giving this question a platform 👏👩‍🍳👏

* IN THE PRESS *: Belgian healthy fastfood company HAWAIIAN opened 37 restaurants in just 5 years. ​​​​​​​​​Its 3 founders traveled rocky roads starting as political refugees from Iran and Albania in their childhood years. For Het Laatste Nieuws, they reminisce on how it all started and how they came from nothing yet fought hard until they landed on a concept that they managed to build into a booming business. ​​​​​​​​​

Thank you and 🖋Brecht Herman.

* IN THE PRESS * This is the kind of publication we love to work towards. steps out of his comfort zone for in an in-depth interview about forever striving for more, future plans and the importance of family. Zilte host and daughter also joins in on the conversation. ​​​​​​​​​.restaurant ​​​​​​​​​Thank you and for going deep in this amazing piece for

*IN THE PRESS* Say it to me in French, that sounds even hotter 🔥 .antwerp has established itself as an absolute favorite on so many levels, even in French speaking press. Thank you 🔥

Start to sake! Last weekend in .be : lifestyle journalist .vanhorne started a sake sommelier education with Sake Master Jonas Kellens from . She spills the koji rice in a double page feature. Thanks Kizzy!

*new client alert!* A match made in heaven: serves alcohol free drinks made of fresh fruits and herbs. Welcome! 😍🍸😍

From the archives: at my party, you get tattooed! 5 years of The Wicked celebration, 7 years ago. Thanks again. ⚡️❤️⚡️

In the press: x ! Thanks ⚡️🍺💖

I did a deep dive in SHAVED ICE for your food trend pleasure. Free trend newsletter Platelicker is back from a long summer holiday! Subscribe if you want more insights on food trends. Back to school, all of you! Cheers # # # Saskia
https://www.linkedin.com/pulse/platelicker-08-ice-shaved-scooped-saskia-neirinckx

OFFICE SPACE ⚡️⚡️⚡️ Tag je freelancer friends?

Er komen terug 2 plekjes vrij voor freelancers in mijn kantoor op het Zuid 😍
Grote mooie zonnige loft 100m2 met 3 werkplekken waarvan eentje mijn vaste plek is. Keuken en grote eettafel/ meeting table. Vrij vanaf september.

Nét in de zone waar je wél mag parkeren 🙌🏻 en gemakkelijk beteikbaar vlak naast de leien.
Naast lunchplek Camion in de Solvynsstraat.
Ik moet de exacte kost van electriciteit-gas-internet nog even uitrekenen, maar zal rond €500/maand zijn.

Liefst jaarovereenkomst en ik verhuur niet per dag. Behalve voor de occasionele fotoshoot.

Mensen die proper zijn op hun eigen please 😎

Voor alle duidelijkheid: dit is een werkplek te huur, en geen werkaanbieding, daar is elk jaar verwarring over als er een plekje vrijkomt 🙃

Cheers!
Saskia
www.thewicked.be

Under the name “Exquis,” three Michelin-star Chefs, Viki Geunes and Tim Boury, join forces for a unique four hands experience.

The Chefs will be cooking at Boury on Wednesday, 20th September and at Zilte on Tuesday, 5th December. They will prepare a tasting menu together, both for lunch and dinner, that consists of a unique selection of appetizers, followed by 10 exquisite dishes based on their favorite ingredients. The menu will differ in both restaurants.

For more information and reservations: www.zilte.be/exquis
Location: Restaurant by Chef & .restaurant by Chef

How do and his wife Viviane spend their weekends? followed them to Knokke and found out for . .restaurant

New client alert: they got their first Michelin star only half a year after opening. Located in the breathtaking Botanic Sanctuary Hotel, and under the reign of chefs and : ! 👏🏻

Merry Christmas! ⚡️❤️⚡️

⚡️ new client ⚡️ Very proud to announce I’ll be collaborating with Zilte***, advising in PR and communications. Thank you for your trust and Viviane, and ! .restaurant

I’m Saskia Neirinckx, and my business is called The Wicked. So what do I do exactly? In a nutshell!