*Entry Level*

Online food business startup course - learn in your own time, at your own pace

What's the InKERBator?

Giving early stage businesses with raw talent a turbo charge - new programme coming later in 2021

Join KERB

Raw talent? Burning ambition? Obsessed with your product? We want to hear from you!

MARKETS

Have the lunch break you deserve. Track down down one of our lunch markets

Seven Dials Market

Our food hall in central London is now open 7 days a week

KERB National Theatre

We are bringing the flavour back to the National Theatre!

InKERBators

New programme coming later in 2021

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 have a place on the kerb

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!

2 LADS KITCHEN

Afghan BBQ and dumplings

  • We've joined Pact Lunch
What's your favourite restaurant in London?

Kish

Gul and Zia
Who's your favourite street food trader?

Baba G's

Gul and Zia
Profession before street food

Restaurant owner and Lab technician

Gul and Zia
Favourite McDonalds dish

Fillet O Fish

Gul and Zia
Song to sling to...

Cognac by Buddy guy

Gul and Zia

Find them at:

NO MARKETS AT THE MOMENT, BUT CHECK OUT SOME OF OUR TRADERS BELOW

Menu

Lamb mantu

Steamed Afghan dumplings filled with minced lamb, onions, green, yellow, red pepper and some spices on a bed of lentils with black pepper creamy yoghurt,  green secret sauce and fresh red chillis.

Wraps

Skewers of lamb fillets or barbecued chicken thigh grilled on charcoal wrapped in Afghan fresh clay oven naan served with seasoned boiled potatoes, mix salad, green secret sauce and black pepper yoghurt.

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