*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

Join KERB

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

KERB National Theatre

KERB are bringing the flavour back to the National Theatre.

Seven Dials Market

Back in the room! Everybody's free to feel good at Seven Dials Market.

InKERBators

New programme coming later in 2021

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

Contact & FAQ

Got a question for us?
Try looking here first

About

Roots and history

KERB Team

See who's driving this thing

Careers

Work with us

Shellybelly’s

It's an Island Ting

  • KERB Member
  • NCASS Member
  • Gluten Free Option
  • Dairy Free Option
  • Halal Option
  • We've joined Pact Lunch
Who's your favourite street food trader?

Caracas Baby for our Venezuelan fix and Chale! for that Supermalt chicken, but there's so many more.

Joel & Tania
Favourite McDonald's dish?

McWhopper

Joel & Tania
If I wasn't a street food trader I'd be...

Less tired.

Joel & Tania
Song to sling to

Vineyard Style by the legendary Supercat

Joel & Tania

Find them at:

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

Menu

The Jerk - (signature dish)

48-hour pimento and scallion marinated chicken, smoked to perfection in a traditional jerk drum. Served with rice and peas and tropical coleslaw.

Using tradition as our foundation, our now famous jerk recipe was developed from a marinade combination literally centuries old. The Jerk is the culmination of traditional ingredients, cooking methods, closely-guarded heirloom recipes and years under the tutelage of a jerk master.

Big Bamboo

Tender strips of jerk chicken, iceberg lettuce, vine tomatoes, mango sauce, mayo and our secret Shellybelly’s sauce, wrapped up in a soft tortilla.

Curry Goat

Prime, free-range mutton leg prepared to our family recipe. Served with rice and peas and tropical coleslaw.

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