PUSH

@pushhasselt

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6,290
Following
442
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32.76%
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Weeks posts
Every month until we turn 10, we drop something limited May - The Doberman Zip Hoodie Available in-store tomorrow Online now! And don’t forget to grab your tickets for our 10 year event on June 19th at the Bootstraat. Links in bio.
133 1
8 days ago
Ten years in the making. Something is coming. 🖤 Early access tickets are live - link in bio. And because this journey has always been about more than just us: a part of the ticket sales (optionally) goes to families who need a hand 🤍 19/06/2026 @bootstraat @deserrehasselt Motion by @motionbydeniz 🎞️
286 12
19 days ago
Same values, same hunger Ten years and counting
216 0
1 month ago
Introducing the 10 Year PUSH Capsule - available now in store and online
124 3
1 month ago
We’re back online. Two pieces. Full drop June 2026. All orders ship or ready for pickup next week. pushhasselt.com 🔗 in bio
32 0
1 month ago
Ten years in the making - and we want to celebrate every moment of it with you. Starting now, we’re releasing a small limited collection each month, leading up to our anniversary collection in June 2026. First drop is here. Next one lands in May…
227 11
1 month ago
You asked, we listened. The wait is over. Our navy blue sweatpants will land in store tomorrow. The everyday essential.
29 1
1 month ago
47 1
1 month ago
@service.works Available after this weekend! “Bistro Freddie is a contemporary take on a classic Parisien bistro - I worked with Jermaine Gallacher on the interiors. We had to have wooden panelling, we had to have red. The loos are gloss burgundy from floor to ceiling so you can feel like you’re getting lost in a bottle of Pinot Noir. There’s something a little theatrical about it all. It doesn’t take itself too seriously, but it’s proper at the same time.” @bistro_freddie for Service Works. Interview with @domhamdy Photographer: @marcuspatrickbrown
30 0
2 months ago
@service.works Spring/Summer 2026 goods available soon!
30 0
3 months ago
@service.works “Each restaurant comes with its own strengths and teachings. I would say my time at 108 in Copenhagen was about structure, organisation and the pairing of unorthodox flavours. It’s also where I learned about a wide variety of wild plants and foods that opened my vision to new ingredients. Trust from my former chef Kristian empowered me greatly to make mistakes and learn from them. Ernst in Berlin was about philosophy in cooking. A respectful approach to the ingredients and building strong flavours through processes that do not necessarily appear on the plate. The direct relationship with producers and the extreme flexibility in menus kept us challenged everyday.” Jules St-Cyr for Service Works. Photographer: @marcuspatrickbrown
24 0
3 months ago
We’re expecting the new @service.works collection to arrive sometime this week. Keep an eye out and swing by once the collection is on our shelves.
46 1
3 months ago