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

Markets

Track down the lunch break you deserve here

Seven Dials Market

Launched September 2019, our first indoor space, 7 days a week!

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 sonic feast, covering entrepreneurship in London and the whole culture beyond the burger

Contact & FAQ

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About

Roots and history

KERB Team

See who's driving this thing

Careers

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KERB KING’S CROSS IS ON THE MOVE, AGAIN. BUT THIS TIME, WE’RE HERE 5 DAYS A WEEK!

After migrating around the King’s Cross site like a wildebeest in the Serengeti (from the Boulevard to Granary Sq. three times over) we’re heading over to our new home on Lewis Cubitt Sq. on Monday 2 March. It’s just around the corner from our old spot, so fear not, it’s hardly far to stretch your legs for a lunchtime bite (150m to be precise).

Luckily for you, the familiar faces of our KERBanists, plus inKERBators from our street food acceleration scheme will now be serving up the good stuff 5 days a week. That’s right – we’ll be around from Monday to Friday, 12-2pm, every. single. week. We can’t wait for you all to celebrate our new home so sign up to our newsletter here and follow us on Insta (@KerbFood) to stay updated.

Meet The Market Manager

Jack Fargher

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