The Wicked PR

The Wicked PR All over the place in PR, lifestyle and media We hook you up with the channels you need, with the stories you are looking for. We've been around for a while.

ABOUT THE WICKED
The Wicked is an Antwerp PR agency specialized in PR and social media for lifestyle brands, food, interior design and photography, and promoting local young talents. We provide made-to-measure solutions supported by extensive knowledge of all that is retail, fashion, trends , social media and the constantly shape-shifting media landscape. Ask us anything. Press releases, inspiring

brainstorms, press conferences, bloggers events, product mailings, content creation, hugging influentials, parties, art shows, getting sh*t done and general ass-kicking are but a few of the things we can do. Ask us for more. CLIENTS
HEMA
Pinkeye
Supermachine
Pop Up Class
Savage Dining
Telenet
Frank & Brut
Kiehl's
and many more. PRESS RELEASES
If you would like to receive press releases, please send an e-mail to: [email protected]


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.antwerp is adding Polish wines to their already Polish inspired fine dining menu. Have you tried them yet?
21/05/2026

.antwerp is adding Polish wines to their already Polish inspired fine dining menu. Have you tried them yet?

What have you completed on your bingo card yet? Digital version on my Instagram feed!
04/03/2026

What have you completed on your bingo card yet? Digital version on my Instagram feed!

🌿 The Art of Dining, a unique opportunity to test the senses.For three weekends, .auctioneers is joining forces with Bru...
03/03/2026

🌿 The Art of Dining, a unique opportunity to test the senses.
For three weekends, .auctioneers is joining forces with Brussels-based in a special collaboration. Talk about an intriguing collaboration!

The restaurant is the first 100% plant-based fine dining restaurant in Belgium to hold both a Michelin Green Star (2021) and a Michelin Red Star (2023). It has also received numerous awards from Gault & Millau, National Geographic, We’re Smart Green Guide, 360°Eat Guide and the Best Chefs Awards, among others.

In 2019, it was named “Best Vegan Restaurant in the World”. In 2024 and 2025, it received an award for “Excellence” at the Best Chefs Awards.

Finally, in the 2026 Gault & Millau guide, humus x hortense was named “New on Top” with a score of 16.5/20 (the highest score ever for a plant-based restaurant) and won the “Best Vegetable Menu of the Year” award.

More info on the Instagram account of Humus & Hortense and Bernaerts Auctioneers!
My advice: book your spot as fast as you can!
Info for press:
Yours truly

BIG fan of .nebo and chef . Interview with is online now! And go try the full experience menu if you love fine dining....
26/02/2026

BIG fan of .nebo and chef . Interview with is online now! And go try the full experience menu if you love fine dining. On top of the fine dishes and the unparallelled tuna signature, Nebo also offers a mean non-alcoholic pairing with the fermentations of sous-chef who’s a gifted kombucha brewer. Sommelier will welcome you with a smile and her selection of wines, and if you want the cherry on the cake you should definitely go for a glass of Château d’Yquem from the specially built chariot.
⭐️ 16,5/20

I said it, and I’ll say it again: charge your guests an advance or at least a credit card guarantee. You don’t have to l...
08/12/2025

I said it, and I’ll say it again: charge your guests an advance or at least a credit card guarantee. You don’t have to listen to me but people not showing up will be the s**tty consequence if you don’t. It’s become a trend that guests are 100% selfish and have no consideration for the mise en place you did based on the amount of reservations, the amount of staff you booked, or the other guests who would’ve wanted to come. It’s not rude to charge this. If you ask for a credit card guarantee instead of an advance, that doesn’t cost your guest anything. Explain to them that it’s the same as booking a hotel. They can always cancel. It just protects you against no-shows.

Full article on gva.be

.nebo ‘s sous-chef is talking about his love for kombucha in . ‘ Even my mood affects the flavour. When I’m happy, my K...
24/11/2025

.nebo ‘s sous-chef is talking about his love for kombucha in . ‘ Even my mood affects the flavour. When I’m happy, my Kombucha is better than when I’m stressed.’ Thank you Nitesh and , and thank you for the words and 📸

Fluffy pancakes, ube matcha and brunch for Leuven! is opening its first business outside of Brussels, exciting! Have yo...
18/11/2025

Fluffy pancakes, ube matcha and brunch for Leuven! is opening its first business outside of Brussels, exciting! Have you been to the one in Brussels, or maybe to the kiosk in .antwerp ? Opening Leuven is expected in December.
See you soon!

*TRANSLATION AVAILABLE* So I decided to start translating my blog posts. My blog is actually the only part of my website...
17/10/2025

*TRANSLATION AVAILABLE*
So I decided to start translating my blog posts. My blog is actually the only part of my website that is written in Dutch instead of English, because that seems to work the best to really let its content speak to those who can use it. But I’ve been sharing it more and more with international contacts so I decided to start translating instead of suggesting to use the browser translator. This subject particularly has been discussed a lot so I added the translation at the bottom of the Dutch version. You can find the article on the blog of my website www.thewicked.be. Happy reading, cheers!
Saskia

Caption this 🤣! In the category of pictures that didn’t make the cut for obvious reasons 😎 ‘s Kali and me just being ve...
10/09/2025

Caption this 🤣!
In the category of pictures that didn’t make the cut for obvious reasons 😎 ‘s Kali and me just being very enthusiastic about tacos behind the scenes of the shoot 🌮😬😆 .antwerp

Trend: the pickle is super hot right now. You can find the full article on weekend.be!
10/09/2025

Trend: the pickle is super hot right now. You can find the full article on weekend.be!

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2018

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