What's the InKERBator?

Giving early stage businesses with raw talent the chance to accelerate their growth

Join KERB

Raw talent? Burning ambition? Obsessed with your product? We are ready for you!

Workshop

Stage 1 of the KERB journey for many - begin with a day of full immersion to work out if this is for you

A summer of KERB - South Bank

By the National Theatre, all summer long (whilst the rest of our markets remain closed)

Seven Dials Market

Launched September 2019, our first indoor space, hoping to reopen soon...

InKERBators

Traders currently on our 3 month incubation programme

KERBanists

Graduates of the inKERBator go on to become fully-fledged KERB members, track them down!

Alumni

Great businesses that have flown the coop but will always be a part of the family

Events

KERB turned up several notches

Blog

News, features, opinions and insights to keep your ear to the KERB

Podcast

A weekly dose of defiance, as dished out by our industry in the face of utter rupture. Hosted by Petra Barran

Contact & FAQ

Got a question for us?
Try looking here first

About

Roots and history

KERB Team

See who's driving this thing

Careers

Work with us

Please check our FAQ before mailing us

Email: hq@kerbfood.com

Press: KERB@wcommunications.co.uk

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 JOIN KERB 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?

Meet The 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.

Urbanism, dancehall, New Orleans.

TIPPLE: Tequila, straight-up

Simon Mitchell

CEO

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: Neck Oil

Dominique Activille

Finance Director

Dommi does not play – with over 15 years financial expertise in the hospitality & leisure industry, she keeps us all on our toes. Direct, inciteful, driven and visionary, Dommi integrates her experience with KERB’s goals in a way that is kind of a revelation for us. Gold.

Travel, food, family.

TIPPLE: Classic Margarita

Ian Dodds

Brand Director

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.

Urbanism, cheese aficianado, Liverpool fan.

TIPPLE: Large Negroni

Alana Buckley

Commercial Director and Head of 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

Blake Henderson

Operations Director

Leaving behind New Zealand and the bright lights of New York for London’s food and drinks scene,  Blake quickly found his comfort zone in bars, before working and eating his way around London’s bespoke events industry. Champion of getting things done, he helps our whole operation…operate!

Gin lover, passport stamp collector, pickle obsessed.

TIPPLE: Jalapeño Margarita

Ollie Hunter

Head of Development

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

Rambler, break-dancer, pub-quiz fluffer.

TIPPLE: Ice cold beer

Sophie Alexander

Head of People

Organisational wunderkind! After a 7 year stint in the corporate world, Sophie comes to us with mad tricks up her sleeves and we love it.

Dog lover, cheese lover, pub lover (lad).

TIPPLE: Wine

Theo-Lee Houston

Head of Markets

From banker gazing out at our Gherkin market to trader to market manager to head of markets (!) Theo lives and breathes the street food life. Catch him roaming around the East Ends (or soaking up Island Life in the winter) – always with that keen eye, love of people and sharp mind.

Londoner for life, sound systems forever, explorer always.

TIPPLE: Rum

Hannah Searle

Senior Events Manager

Food-obsessed and first in line for an eating competition, Hannah Searle (aka The Beast) ditched her high-flying job at JP Morgan to come and get stuck into the PE side of the business. ‘World’s worst singer’ but loves karaoke (awkward…) and fanatic about To Do Lists.

Dogs, Marmite connoisseur, sun worshipper.

TIPPLE: Espresso Martini

 

Tommy Harpin

Graphic design

Digital artist fresh-out-of uni, scouted whilst moonlighting at KERB/KIN Christmas Social 2016 – Tommy was snapped up due to his calm, systematic, can-do attitude. So much of the beautiful design you see round here is down to Tommy – steady, creative and gets it done every time.

Charlton fan, fine art photographer, luscious locks!

TIPPLE: Whisky Sour

Kelly Austin

People Coordinator

Kelly joined us from the gone but not forgotten KERB Counter – first as an excellent bartender, but then it turned out she was pretty good at everything. Now we’re not sure how the place would run without her ability to get things done with minimum fuss and maximum delivery. The dream.

Lone-roaming, nature, headstands.

TIPPLE: Chilli cocktails in any form

Hattie Shannon Little

Event Ops Manager

Geography degree under belt, Hattie hit the road after graduating and loves to travel. After working in Asia and Australia for two years at bars and venues she found her Events calling and came back to London to pursue it.

Cycling, exploring, Sticky Toffee pudding.

TIPPLE: Dark ‘n Stormy

Sophie Phillips

Senior Event Coordinator

From management scheme to start-up, pizza pop-up to big chain restaurant, Sophie finally found her calling, combining her love of food and events at KERB.

Travel, chocolate, photography.

TIPPLE: G&T in the sunshine

Kyle Dixon

Finance Admin

Ex-semi-pro gamer and Guinness World Record holder Kyle has swapped his games controller for a calculator (and is just as stealth with it in conquering Xero).

Travel, sports, dadding.

TIPPLE: Mezcal

Alicia Latham

Bookkeeper

Alicia skipped university because she didn’t want to miss a second of London’s nightlife. From there she danced, ate and worked her way through her late teens, ultimately – and surprisingly to her – leading to a career in finance! She is just the energy we love round here – can-do, good hustle, great focus and ready to have fun!

Raving, raving, raving.

TIPPLE:  Double vodka orange

Rupert Avery

Market Manager

Leaving the life at sea on super-yachts behind to start a Mexican street food business with his Twin brother, ‘@dosmas_food’, then become a Market Manager at KERB.

Explorer, Diver Enthusiast, Loves Mexico, Tacos all day.

TIPPLE: Classic Man

Jack Fargher

Market Manager

A jack of all food trades, from artisan bakeries to food waste projects and everything in between. Flatbread fanboy and makes the best Muhammara in London. Always reading (food) history books and will always recommend one to you!

Drummer, history nut, mezze maven.

TIPPLE: Brandy Sour

Sam Mason

Event Ops Manager

Sam’s been working with us on bars for what seems like forever and now he’s finally joined our HQ team! And it’s not just bars he’s nifty on – after studying graphic design at Ravensbourne he worked with over 9 different KERB traders including Meltsmiths, Beefsteaks, Luxury Flats, BBQ Dreamz to name a few.

Japanese food lover, secret chef, tattoo lover.

TIPPLE: Nikka from the barrel with ice, soda and fresh lemon.