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Leisure & Tourism
Fifteen Cornwall
In May 2006 Fifteen Cornwall, the Jamie Oliver-inspired social enterprise and restaurant, opened at Watergate Bay and quickly became one of Cornwall’s must-visit restaurants. As well as serving incredible food in an amazing location, Fifteen Cornwall is also all about transforming the lives of disadvantaged young people, through its training scheme for apprentice chefs. Fifteen Cornwall's charity, The Cornwall Foundation of Promise, ploughs all profits from the restaurant into training young disadvantaged people - helping them develop career paths as successful chefs.
Wild Card’s brief from Fifteen Cornwall is both to drive bookings from national and local audiences through promotion of the exceptional food offering under Head Chef Andy Appleton and also to promote its charitable status, communicating the incredible contribution Fifteen Cornwall makes to Cornwall. Wild Card's campaign creates annual reach figures for print alone of over 180 million.
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Lena Corner, Independent on Sunday Review Magazine ""Fast, efficient and never any bullshit, a total pleasure to deal with. If only more PRs could be like this.""
Mark Hix, Chef, restaurateur & food writer "You can always rely on Wild Card to come up with the goods, from posh French bubbles to rare Kentish hop shoots."
Joanna Fortnam, The Daily Telegraph ""I’ve very much enjoyed working with the staff at Wild Card - they have a knack for setting up Chelsea events and stories in a way that is out of the ordinary and make the gardening business so much more fun and easy to feature.""
Fiona Beckett, freelance food & drink writer "There are two things about PR agencies that really madden journalists. One is when they don't have the vaguest idea of target audiences and the other is when they don't understand how tight deadlines are - however unreasonable they may be! Wild Card scores on both fronts. They know what what I'm interested in and don't waste time with irrelevant stories. And they make things happen quickly. This means I'm more inclined to pay attention when they get in touch.""
Mark Hix, Chef, restaurateur & food writer ""You can always rely on Wild Card to come up with the goods, from posh French bubbles to rare Kentish hop shoots.""
