Frequently Asked Questions
Yes – we are actively seeking new spaces to grow our markets in London.
It is a trader who we have selected to become a member of KERB. We take on around 5% of those who apply.
- To create a legitimate platform for talented, independent street food businesses
- To improve the quality of food served on London’s streets
- To create delicious and fun experiences for everyone in the space between buildings
None. We are London-focused – but happy to consult on ventures elsewhere.
Head to the MARKETS section
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.
We operate street food markets, put on public events and cater corporate and private events. We also consult, incubate new traders and run workshops.
Yes, please email firstname.lastname@example.org for more details.
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 ; ) )
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.
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.
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.
See the JOIN US section.
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.
See our JOIN KERB page.
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
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!
Please contact email@example.com
Loads: Mexican, Italian, Korean, Japanese, French, US, Venezuelan, Colombian, Seychelles, Caribbean, Spanish, Levantine, British, Taiwanese, Indian, Greek, Pakistani, Jewish, Scandi, Indonesian, Polynesian, Thai…
See the KERBANISTS page for the most up-to-date number.
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: Mezcal Margarita
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.
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
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
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).
Taking on our first Food Boss role, Tom pulls up to the KERB having already done a lot of time on the kerb – as award-winning street food trader, Decatur. He knows food like few others and isn’t going to be bowled over by any old food fad – this guy is looking for the real deal only.
Crawfish, coal oven pizzas, Allan Saint-Maximin
TIPPLE: Frozen Hennycoladas on tap
Trader Ops Boss
Charlie is a seasoned operator in London food – bringing structure, systems and much needed order into KERB. We watch in wonder as he commandeers a white board – mesmerising.
Ex Hip-Hop dancer, semi pro goalie, Lego collector
TIPPLE: GOOD Old Fashioned
Ruth began her career as a sculptor but ‘sold absolutely nothing!’ so turned her talent for hustling towards marketing. After a few years at Dishoom she went freelance on a load of different restaurants and projects before we spotted her and lured her back into f/t employment. We are made up – she works magic in here.
Star Wars, dive bars, welding
TIPPLE: Whiskey Sour
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
Assistant Management Accountant
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
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.
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
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
Events Boss - Partnerships
Tom has been deep in the Fanzone world for almost a decade, bringing the best of food and booze to fans at some of the UK’s most iconic sporting venues. Now he’s leading the charge on our partnership with Compass Group to get more of our members food in front of more of the public.
Cycling, Spurs, bouncy locks
Event Sales Manager
Toby switched from drum n bass club night promoter to helping steer Osea Island from a ‘rather ragtag operation’ to a bonafide, luxury private island venue over his 5 years there. A stint at Village Underground came before switching from KERB client to KERB team member and now here he is!
Speed freak, hip-hop nerd, house renovator
TIPPLE: Abstinent Fashioned
John began waiting tables straight out of uni to get into events, and worked his way up to supervising across numerous London venues from there. He joins KERB Events with a laser sharp focus and passion for the planning and logistics side of delivering spectacular events.
Sunsets, sport, dumplings
TIPPLE: Espresso Martini
Leaving the Harry Potter Studio behind to bring the magic and production/events skills to KERB, Kat is someone who gets things done. Super well organised, mad attention to detail and brilliant eye for aesthetics
Festival lover, ‘serial’ bruncher, cat obsessed
TIPPLE: Aperol Spritz