As a Member

Whether you are a street food entrepreneur just starting out, looking to build your knowledge & skills, or ready to take that step to becoming a KERB member, we’ve got you!

Find out about KERB Classroom, KERB Masterclasses and the inKERBator.

Join the Team

Looking for a new career and want to join the KERB team?

Find out what it's like beyond the kerb (in the Clubhouse!), and check out what career opportunities await.

Weekly lunch markets

Pick up a tasty lunch at one of our weekly street food markets across London

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!

KERB Berlin

Our second food hall, opening 2024 in Berlin's Potsdamer Platz.

KERBanists

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

InKERBators

Our inKERBator programme is officially back!

Alumni

Great businesses that have flown the coop but will always have a place on the kerb

Blog & Events

News, features, events and insights to keep your ear to the KERB

Podcast

A decade on, we take a look back at the era in London food that we sprung up out of...

About

KERB's ecosystem, mission and history

KERB Team

See who's driving this thing

Careers

Work with us!

Contact & FAQ

Got a question for us?
Try looking here first

Pochi

ITADAKIMASU!

  • KERB Member
  • NCASS Member
  • Vegetarian Option
What's your favourite restaurant in London?

Okan Ramen, Bonnington Cafe, Bao

Pochi
Who's your favourite street food trader?

Tongue 'n Cheek, Makatcha, Crabbie Shack, Bill or Beak, BBQ Dreamz and more... Can't choose one!

Pochi
Favourite McDonald's dish

Happy meal but only for the toy

Pochi
If I wasn't a street food trader I'd be...

Japanese Shiba / Mame Shiba inu bleeder

Pochi
Song to sling to

The Vapors - Turning Japanese

Pochi

Find them at:

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


Menu

Buta Soboro

Pork mince cooked with ginger and soy sauce, topped with thinly sliced egg and spring onion

Sake Soboro

Flakey salmon cooked with mirin and soy sauce, topped with Japanese mayo and spring onion

Nasu Soboro (V)

Fried aubergine marinated with soy-vinegar sauce, topped with ground sesame seeds

 

All Soboro dishes are served on a bed of rice with side of Japanese Sozai carrot, fine beans and Japanese pickles

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