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

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

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

Got a question for us?
Try looking here first

About

Roots and history

KERB Team

Growing every day...

Carcass

British Rare Breed Meats, Cooked over Smoke and Fire

Menu

200g Dry-Aged Rump Cap

Smoked lamb bone marrow brûlée

Boneless lamb rumps

Sticky pork ribs

All served with rosemary salted fries or in a grilled brioche bun, or both! Served with mustard mayo and scotch bonnet chimmichurri.

It’s a very simple menu, we alternate what meats/cuts we used in accordance to what’s at the butchers.