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Email: hq@kerbfood.com

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?

KERB@wearefullfat.com