*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 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!

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 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!

The Yeast Brothers

Where the crust hits the perfect puffiness.

Who is your favourite street food trader?

The Frenchie and Bian Dang

What parts of the inKERBator programme do you think will be most beneficial to you and your business?

Marketing trade and finances.

Find them at:

West India Quay
Wednesday 6th July

Menu

Artisanal Pizza with all your favourite toppings but here’s a few…

The Classic, Tomato, Mozzarella, Basil, and Parmesan

Shrooms  (Tomato Base, Mozza, Roasted Shrooms, Garlic, Parmesan and Oregano)

Burrata & ‘Nduja

Specials:

The Española: Tomato Base, Basil, Manchego, Chorizo Ortiz, & Fresh Sliced Alejandro Chorizo

 

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