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.

KERB Presents: Season's Eatings

Cosy up under cover and enjoy flasks of mulled wine, and KERBlaborations from some of London’s tastiest food traders

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

Our inKERBator programme is officially back!

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 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

Santa Bifana

2nd Generation Portuguese Sandwiches & Sides

  • KERB Member

Menu

Inspired by the beautiful simplicity of Traditional Portuguese food, (but always having to add some slightly overcomplicated 2nd twist). You First Choose your Base:
– Sandwich (Carcaça)
– Rice box
– Potato box

Then choose the filling:
Pork Belly slices marinated in White wine, fresh garlic, bay leaf, Massa de Pimentao (Red Bell pepper Paste) and a touch of Soy & Sugar, Seared on the griddle to get some nice browning, left in the smoker to rest over applewood. Then sliced to order.

or

Grilled chicken thigh: Skinless thighs marinated in a paste made of Lemons, garlic, Parsley coriander and Red peppers. Seared and left in the smoker to rest over applewood. Then sliced to order.

The Toppings:
Wild rocket salad dressed with homemade chilli oil, Portuguese yellow mustard (a non negotiable with the pork), homemade roasted red pepper sauce, and sweet & sour Pickled red onions.