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.

Nazari

Very very Moorish

  • KERB Member
  • Vegetarian Option
  • Gluten Free Option
  • Dairy Free Option

Menu

Our Famous Falafel

Our falafel has taken years in development, evolving along the way as we continue on our quest for the ultimate version of this classic Middle Eastern dish. It is now made predominantly using British grown organic fava beans – served with hummus, baby leaves, lightly dressed cabbage slaw, pomegranate molasses, yoghurt mint garlic tahini and chilli sauce, with a scattering of toasted almonds and pomegranate seeds

Chicken Asado

We created this dish by drawing influences from around the Middle East and Mediterranean, but is completely unique to us! We use free range, naturally reared local chicken. The shredded roast chicken is cooked in its own garlic and parsley infused gravy with Moorish spices to give maximum flavour. Served with our own extra herby tabouleh, baby leaves, lightly dressed cabbage slaw, pomegranate molasses, yoghurt mint garlic tahini and chilli sauce, with a scattering of toasted almonds and pomegranate seeds