We're proud to have been the platform and springboard for these brilliant businesses.
Click on photo to find them now.
(And look out for cameo appearances at our workshops and events).
"Working with KERB was my main ambition when starting a street-food business many years ago, but I didn't realise what an amazing relationship it would be. They provided Decatur with exposure, events and supports even when things went horribly wrong with the theft of my van. Though through that hardship came a change of direction for the business away from the street - I can safely say I would not be able to do any of it without the belief KERB had in me from the get-go".
Tom remains one of our all time favourites. It's the way he tackles a cuisine - gets fully under the skin of it, learns its nuances and serves it back, often better than you've ever had it. A rare talent and whose cooking made the kerb just that little bit tastier. Come back!
"Hands down the best fun and most rewarding few years I’ve had. Being part of KERB gave my business a credence and a form within which to operate, it pushed me to maintain a standard; delivered some life long mates and continues to happily buffer my social life. It's all about the people after all."
Bel was one of the OG KERB traders slinging her bagels from her 'whoresbox', bringing a total Ab Fab vibe to the market. She's now moved into the marketing of restaurants and bars, or as she says, "eating and drinking a lot".
"Without KERB there would have been no pavement for me to travel"
Mark could turn up with a topless gazebo and just a table, meat and rolls and still people flocked like moths to a flame. He lives and breathes street life and totally owns what he does. A rarity.
"KERB is our street food family. They took us in when no one had heard of us and pushed us to be the best we could be. We have always felt honoured to be part of its community of traders."
From the moment Zan rocked up in her massive black van (having only just learned how to drive stick), we knew this woman meant business. What a great example of someone making her idea real with such unflinching vision. We miss her!
"KERB allowed me to forge my own path and build a business, but still feel part of something bigger and stronger."
Beautiful brand for a beautiful product - now they make Yumplings too, and they're all that. Find them at Dinerama and other Street Feast spots.
"KERB loves you for who you are, gives you centre stage, expects the best, shines the brightest light on your success, supports you to take risks and creates a sense of family that fuels the London street food scene."
These two put so much love into Moto Yogo, it was infectious. Now they're living it up in Marbs while their two vans move on to pastures new.
"KERB is where we began and it gave us the opportunity and support to create the beginning of BAO. There's always passion and warmth coming from KERB and we couldn't be more proud to have been a part of it."
It was obvious from Day One that BAO were destined for huge success - they made their own aprons, signage, peanut brittle and soy milk, ffs - and made it look easy! Natural born talents + a lot of hard work = 3 restaurants later...
"KERB was where it all started. They gave me a platform to trade from, making our footprint a lot bigger than just a little van. They offered support, a guiding hand, and a brilliant, close community to be part of".
Emilie's laser-like vision to bring perfectly brewed tea to London got her through so many ups and downs. The woman was stoic! Still is! We love how steadfast her gaze has been. A few spots in London now but Leather Lane is the one to go to.
"We love the KERB community! Through them we’ve met some great entrepreneurs and bad ass traders and have been helped to grow and really bring to life what we are doing."
When Vinn Goute came to play, they brought the whole damn kitchen. When they brought it, it was bells and whistles and good smells and a lot of industry in that stall. Find them at events across London.
"Whatever the scale of your ambitions, there is no better platform for food businesses. Rola Wala wouldn't be in the position we are today without the KERB team."
Mark rocked up at our workshop with the bad boy look in his eye in 2011, ready to learn and do whatever it took to make his idea happen. Now he is at Hawker House and in bricks and mortar, and hatching more plans, no doubt.
"We loved our time at KERB - some of our best Pizza Pilgrims memories are from that time. It was a fantastic and friendly place to learn our trade, whilst slinging pizzas in some of London most iconic locations."
The best thing about working with the Pizza Pilgrims was their ability to find solutions out of the most unprepossessing situations - and to always do it with a sense of humour. These two traits will get you far. They are now 7 restaurants in and showing no signs of slowing down.
"I've moved in a different direction now, with a whole new brand and concept, but without KERB as a platform, I could never have come so far. I still miss the good old days of cooking with soul!!"
Matt was the sous-vide whacko who was always cooking up new sh*$. His experimentalism will go down in KERB history as being the most dedicated and...experimental! Now he's got a bit more savvy and is doing the Thunderbird thing at Giant Robot and Dinerama. More focused. Much more.
"KERB is a wonderful base to grow from and an amazing source of advice and encouragement. They give you the chance to learn and develop in what is most people's first foray into catering."
Paul hasn't strictly left - nor have a lot of the alumni, if truth be told - but he's just running a lot of things in South London these days: Pop Brixton and Tapas Rooms in Tooting, so markets aren't getting his love no more. This is a shame, but he does have more sherry in the fixed sites.
"Throughout our three years trading in London, KERB was a lifeline for us - connecting us to new places, events and wonderful people making delicious food. It was a damn good time."
The Nashville-Mex brigade disbanded to Germany where we hear rumours of the van getting to grips with the language and getting back out there (Lucky Germans).