Kerb

Why we love them

Ahh, the gorgeous Mark. The family man who saw the demise of his family business as the opportunity he'd been searching for to plunge into the kerb life. He could have played it safe and gone a more sensible route but the man had a mission to introduce Londoners to Austrian food. There he was, setting up stall on Brixton Station Road - carefully placing his childhood Austrian toys on the counter and arranging flowers, preparing sauerkraut, pork scratchings, cosiness - serving barely 20 customers all day, but the smile on his face was priceless. 'I just love it', he beamed. With that enthusiasm ploughed into his food he is fast becoming a contender for one of our favourite KERB dishes - the schnitzel sandwich. Try it.

What they serve

Rare breed pork schnitzel, in a  light rye sourdough, with homemade spiced plum compote and rocket – all  cooked to order. 
 

Austrian beef shin goulash (all rare breed meat), made with parsley bread dumplings,  sour cream and fresh horseradish
 

"Oh Vienna" - London-smoked Frankfurter, served with beer-braised onions
 

"Rock Me Amadeus" - Kasekrainer (griddled smoked sausage with oozy emmental cheese inside), served with beer-braised onions
 

Cousin Robert's hangover brunch - fried parsley bread dumplings, speck, onions, eggs
 

---to keep you warm on the kerb (when we are allowed), kaiser punch, gluhwein and a cheeky schnapps---

...much more to come in the winter months.

In their own words

Fleisch  Mob… Austrian street food,  London style… Mark, son of an Austrian Mother and South London Father,  learnt the basics of food survival from his inspirational Omama in a village called Stinatz in Burgenland, Austria. She brought up her 7 kids, feeding the family from the land, slaughtering her own chickens and pigs.  Fleisch Mob came about through a love of cooking and all things Austrian and the wicked new LDN Street food revolution. Quality ingredients and love, love, love is the key. We use rare breed, free range meat and amazing locally-baked bread and artisan-made frankfurters. Mix that up with the Austrian party gene running through the veins, and you have

– Mark Edwards

Why the kerb life

The people, the fun, the hard work, the early starts and late nights, the ever-changing customers and the constant buzz and excitement and most of all the creativity. Nothing beats it. Being able to cook and serve up dishes, constantly perfecting the recipes and trialling it on the streets is a joy. It's amazing to be part of the revolution and for the Mob, we think London is ready for a taste of the Austrian thing, bring it on. We want to mix it up a bit and show Londoners how the Austrians like to eat, drink and party! 

Fave Kerbster

It's hard to pick just one, but it would have to be Tongue 'N Cheek's 'Heartbreaker' burger... killer