Street food market operator, Kerb, has unveiled the next batch of traders under its ‘InKERBator’ programme, which aims to find the next street food stars.
The 11 new entrants will be offered space at Kerb’s lunch markets - West India Quay on Tuesdays, King’s Cross on Wednesdays and St. Kats on Thursdays.
The group has issued profiles for all 11:
SHELLYBELLY’S – Tania and Joel
On a mission to bring jerk back to its roots with traditional jerk drum smoke!
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.
YUN – Yaofang Zheng & David
The first people to bring authentic Yunnan food to London’s streets. Look out for their beautiful hand-painted menu and intriguing Sichuan spice cold jelly noodles.
Signature dish: Warm silken tofu rice noodles with pork mince and chilli oil
THE SUGO TRUCK - Matteo Grasso, Lucca Ramzan
A group of friends fresh from Rome doing Roman-style ciabatta pockets stuffed with Grandma’s recipe ragu (sugo means ‘saucy’).
Signature dish: The ‘Sugo di Agnello’ – slow-cooked lamb leg marinated for 48 hours in homemade stocks with red wine and tomato passata in fresh ciabatta.
LITTLE LEAF – Matthew Smith
Vegan pizzas! Born out of a love for Italian food and experimenting with vegan recipes in the kitchen.
Signature dish: The Red Pizza. A blend of 3 vegan cheeses, Italian tomato sauce, oregano and extra virgin olive oil.
MEXIKINGS – Katrice King & Abraham Garcia
Steamed Mexican tamales (dumplings) and crispy flautas - let Katrice and her Mexican partner Abraham introduce you to the lesser known gems of Mexican street food. Former humanitarian engineer Katrice started Mexikings earlier this year after coming to a KERB workshop and after falling in love with a Mexican and Mexican street food.
Signature dish: Tamale. A light corn based ‘dumpling’ steamed in a corn husk, filled with chicken or sweet potato with homemade spicy salsas.
VEGALS – Chloe Watt
Inspired by her favourite delis in NYC and London, Chloe spent hours in her kitchen creating vegan recipes based on the classic bagel fillings. Mission: to make vegan the new normal and open London’s first all-vegan bagel deli. Look out for her bottomless brunch menu coming soon and the ackee carrot lox special at KERB x Hornsey Town Hall.
Signature dish: The salt ‘beef’ (seitan) with Pepperjack vegan cheese, pickle and mustard.
PALM GREENS – Kali Hamm & Memby Jago
A vegan salad bar created out of Kali’s love of fresh, vibrant flavours and veg led food. Each bowl is inspired by Kali and Memby’s travels, made by playing around and trying to make healthy food fun. Mission: To create fast food that fits with the city’s pace without skimping on quality, ethics, taste and fun.
Signature dish: The Elote Bowl. Black beans, quinoa, tomato, nectarine, red cabbage, kale, pickled coriander, toasted seeds, fresh corn, chipotle crema, guajillo and sesame oil.
KOTTU LANKA – Ananda Kaluarachchi, Chandrakanthi Perera, Sujitha Perera
Authentic Sri Lankan street food dish called kottu roti, which is a mixture of fresh veg fried in coconut oil (carrot, red onion, cabbage, leeks), eggs, shredded roti and finally a curry. Kottu is a traditional dish but Anada uses inspiration from different regions and villages in Sri Lanka.
Signature dish: The fiery red seafood kottu roti (it takes a brave soldier to take the heat!).
LORD OF THE WINGS – Ben Perers-Cook
Free-range chicken wings tossed in small batch, homemade sauces. Ben had a lifelong obsession with Buffalo wings thanks to his American heritage and, after a wing pilgrimage round New York with his dad, Ben started his own thing .
Signature dish: The best gotdam Buffalo wings in town!
BOMBAI – Shweta Solanki
Shweta left the corporate marketing world behind to set up Bombai earlier this year. Mission: To become ‘the Leon of Indian street food’, bringing healthy, tasty, homemade authentic Bombay food to London’s streets.
Signature Dish: The slow cooked Kashmiri lamb handmade roti
RICE GUYS - Kea Teo, Vanessa Goh, Andrew Yu
Three certified accountants bringing together some of Asia’s most popular street food dishes, drawing on Kea, Vanessa and Andrew’s mixed Chinese, Malaysian, Singaporean with a focus on homemade, preservative free marinades, made from scratch.
Signature dish: Smoky barbecue pork marinated for at 24 hours and then slow roasted on purple rice.