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Email: hq@kerbfood.com

KERB Team

Petra Barran

Founder

Street food trader 2005-2011 via Jimmy, the choc-mobile. Drove all over Britain in that wagon, making friends with fellow traders as I went. Then, in a Damascene moment, realised that if we got organised we could make great things happen. First came eat.st (2010) the hobby/street food collective, then KERB (2012) the business.

MSc Urban Studies, dancehall, city trawling.

TIPPLE: Tequila, straight-up

Simon Mitchell

Managing Director

Events industry stalwart - going from 90s/naughties DJ to his own events company, Impulse, in 2003, before joining Concerto Group in 2011. Simon joined KERB as MD in early 2016 and none of us have ever looked back ; ) The guy is driven and a great combination of sharp business brain, strong leader and big vision.

Chicken wing eating expert and Watford fan for life.

TIPPLE: Dark 'n Stormy

Ian Dodds

Head of Markets & Communications

Part of the tiny founding KERB team of three and has done pretty much every job there is in the business. Ian keeps things on the level when everything else is spinning. Great diplomat and strategist, brilliant palate and discerning eye for the next thing in food, drink and cities.

MSc Urban Studies, cheese aficianado, Liverpool fan.

TIPPLE: Large Negroni

Lianna Martin

Bars & Development

Lianna is our terrier and operates at a slightly different level to the rest of us. Determined, snarfling and high-voltage. Hold onto your hats! Originally discovered working on the Luardos burrito van and with a background in recruitment and social enterprises, we scooped her up with relish.

Cocktail hound, night rider, social enterpriser.

TIPPLE: All of it

Alana Buckley

Head of Private Events

Alana has ten years in the events world under her belt - from heading up the events team at St Pauls' Cathedral and Royal Hospital Chelsea to organising the iconic 'Diner en Blanc'. With us since 2015, she heads up the PE team like the true slayer from Queens that she is.

Avid reader, politico, gym obsessive.

TIPPLE: Prosecco - and a straw

Allie Behr

Head of Public Events

Allie joined us in summer 2016 to develop KERB's year-round public events. Before this she was at award-winning design and branding agency, Ragged Edge, managing their Grey Goose events. Real pro and with great ideas - she is cooking up some magic for 2017.

Pub quiz pro, vintage furniture-er and rounders enthusiast.

TIPPLE: Perfect Manhattan

Robert Machin

Head of Operations & Finance

With us since the start and (other than a brief, misguided sabbatical to Bleecker Burger in 2015) has been deep in this thing like no one else. From market manager to book-keeper to systems builder to street food sooth-sayer, this is the guy you want on your team. Heart and soul doesn't cover it.

Linguist, philosopher, Family Specials and new dad.

TIPPLE: ​Lithuanian unfilitered lager

Ollie Hunter

Markets

Ollie is the fixer and the ideas guy. He writes formulas in spread sheets that make our markets work, at the same time as building games for our events and designing the all-new KERB Cash. All-rounder, esoteric mind and endlessly patient.

Rambler, break-dancer, pub-quiz fluffer.

TIPPLE: Ice cold beer

Rachael Heathcote

Operations Manager

Rachael's the kind of girl who treks across the El Camino on her own, is never far from radio contact and always carries a Leatherman. She loves that Leatherman. The nuts and bolts, build and function of our events are in this one's steady hands.

Techno-maniac, trapezist, open-air bather.

TIPPLE: Mezcal

Hasangi Wickramaratne

Accounts

From hip-hop artist management in 1990s New York to Sony Music marketeer via finance for LVMH, Hasangi has found her way into the KERB team as our chief number cruncher. Most interesting book-keeper we've ever come across (!)

Cities, dancing, traveling.

TIPPLE: Skinny Bitch with lots of fresh lime

Tara Rudd

Marketing Assistant

Known for drawing funny faces on her Instagram posts, this one's a quirk worth her weight in hashtags. Total grafter, food fanatic and witty observations on the KERB life from behind her smartphone. Catch her on our markets, trawling for #KERBfashion.

Exercise, donuts, exercise, kati rolls.

TIPPLE: Margarita

Elle Castle

Private Events Manager

Ex ballet dancer who ditched uni after a year for the heady world of events. Elle's managed them, done artist liaison and stage managed at international festivals. And she loves Health & Safety (!)

Dancing, gig fanatic, healthy eating.

TIPPLE: G&T

Hannah Searle

Private Events Manager

Our newest team member, Hannah is into food in a big way. So much so that she ditched her high-flying job at JP Morgan to come and get stuck into the PE side of the business.

Tough Mudder, skier, Vietnam.

TIPPLE: Espresso Martini

Frequently Asked Questions

GENERAL

DOES KERB HAVE ANY PLANS TO EXPAND?

Yes – we are actively seeking new spaces to grow our markets in London.

WHAT IS A KERBANIST?

It is a trader who we have selected to become a member of KERB. We take on around 5% of those who apply.

WHAT IS KERB'S MISSION?
  1. To create a legitimate platform for talented, independent street food businesses
  2. To improve the quality of food served on London’s streets
  3. To create delicious and fun experiences for everyone in the space between buildings
WHAT OTHER CITIES ARE YOU HEADING TO?

None. We are London-focused – but happy to consult on ventures elsewhere.

WHERE IS KERB?

Head to the MARKETS section

WHY IS IT CALLED KERB?

The kerb is a platform, a stage and a leveller. It is where a business can launch, theatre can happen from all the brilliant cooking and street life and where everyone in the city belongs.

WHAT DOES KERB DO?

We operate street food markets, put on public events and cater corporate and private events. We also consult, incubate new traders and run workshops.

CUSTOMERS

DO YOU HAVE A MAILING LIST?

Yes: please use the sign up button in the header.

HOW DO I BOOK KERB FOR A PRIVATE EVENT?

Head to our HIRE page

HOW DO I GET KERB IN MY LIFE?

Either come to one of our MARKETS, book us for a private event (on the HIRE US page) or invite us to build you a new market

BUSINESSES

DO YOU CONSULT ON SETTING UP MARKETS?

Yes, please email ian@kerbfood.com for more details.

IS KERB FOR PROFIT?

Of course – but we also have social goals at the heart of the business that are all about making London a more delicious, independent, inclusive and fun place. (If we wanted to get rich quick we wouldn’t be in this industry ; ) )

WHAT DOES KERB NEED TO SET UP A MARKET?

TRADERS

CAN I TRADE AT ONE OF YOUR MARKETS?

Once you have been invited to be an inKERBator or KERB member, you will be given opportunities to trade with us. We never randomly rota traders. See how to join us here.

DO YOU HAVE TO PAY TO BE A PART OF KERB?

No.

DOES KERB TAKE PRODUCERS ON AS MEMBERS?

No – we are street food only. We take this to mean traders whose primary focus is preparing/cooking on the street for customers to eat there and then.

HOW DID KERB COME ABOUT?

When our founder, Petra – and a trader at the time – realised that if she joined forces with other like-minded traders they could make more happen. It began as an idea, then a hobby, then a business.

WHAT ARE THE PREREQUISITES FOR JOINING KERB?

See the JOIN US section.

WHAT DOES KERB LOOK FOR IN A TRADER?

Being a doer, personality, drive, go-getter, vision, hustle, forthrightness, honesty, originality, team-player – and dedicated to serving the best version of their dish that they can, every day and consistently, over and over again.

WHAT IS THE inKERBator PROGRAMME ALL ABOUT?

See our inKERBator page.

WHAT IS THE NCASS LINK-UP ALL ABOUT?

This is about ensuring not only that flavour reigns on the KERB, but that the back of house side is taken care of too. NCASS with their years of experience in health & safety are our chosen partners for maintaining the practices of each of our traders. For more info read our Health & Safety policy

WILL KERB CAP ITS MEMBER NUMBERS?

As long as we keep receiving brilliant applications and finding new sites to cluster our traders we will keep growing. Membership is getting harder though, as we look to bringing more sustainability to traders via the opportunities we create. Also, as the industry grows, it is becoming more difficult to stand out from the crowd and we are seeking the head-turners!

PRESS

CAN I HAVE SOME PHOTOS FOR AN ARTICLE?

Please contact tara@kerbfood.com

HOW MANY KINDS OF FOOD IS THERE AT KERB?

Loads: Mexican, Italian, Korean, Japanese, French, US, Venezuelan, Colombian, Seychelles, Caribbean, Spanish, Levantine, British, Taiwanese, Indian, Greek, Pakistani, Jewish, Scandi, Indonesian, Polynesian, Thai…

HOW MANY TRADERS DO YOU HAVE?

See the KERBANISTS page for the most up-to-date number.

WHO DO I CONTACT FOR AN INTERVIEW?