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!

MARKETS

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

SEVEN DIALS MARKET

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

JAM ON RYE FESTIVAL

Showcasing London’s great emerging talents in music, food and art.

INKERBATORS

Our 3 month incubation programme that shapes raw talent into successful businesses.

KERBANISTS

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

ALUMNI

Exemplary businesses that have flown the coop but will always be a part of the KERB family.

BLOG

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

PODCAST

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

FAQ

Got a question for us?
Try looking here first.

ABOUT

Find out about KERB’s History and origins.

CONTACT

Contact and meet the full KERB team.

Bill or Beak

IT'S A HELL OF A QUESTION...

  • KERB Member
  • NCASS Member
  • Gluten Free Option
  • Halal Option
What's your favourite restaurant in London?

Fave restaurant has to be Dishoom, its our go to for everything and we still get so excited when we go there

Josh Paterson
Who's your favourite street food trader?

Oli Babas

Josh Paterson
Favourite McDonald's dish

My order is always 2 chicken mayos with 3 chicken selects

Josh Paterson
If I wasn't a street food trader I'd be...
Josh Paterson
Song to sling to

Nas - If I ruled the world

Josh Paterson

Find them at:

Gherkin
Thursday 28th February

You can find Bill or Beak at KERB Camden Market
7 days a week, 364 days a year!

Menu

BILL

Slowly braised duck and pork in a Vietnamese dressing, topped with spring onions, coriander, mint and finished off with tempura shallots in a toasted brioche bun

BEAK

Szechuan Fried chicken burger, with Miso mayo, pickled slaw, Green chilli hot sauce, and fermented red chilli hot sauce and topped with peanut crumb in a toasted brioche bun

KERB Stories See all KERBanists Hire KERB for your space