*Entry Level*

Online food business startup course - learn in your own time, at your own pace

What's the InKERBator?

Giving early stage businesses with raw talent a turbo charge - new programme coming later in 2021


Raw talent? Burning ambition? Obsessed with your product? We want to hear from you!

KERB Counter

KERB Counter is a bar and test kitchen, focusing on the incubation of fresh talent

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!


Our inKERBator programme is officially back!


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


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


KERB turned up several notches


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


A weekly dose of defiance, as dished out by our industry in the face of utter rupture. Hosted by Petra Barran

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Santa Bifana

2nd Generation Portuguese Sandwiches & Sides


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.
– 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.