Page 18 - MarketTimesFebruary2020
P. 18

    Matthew Littlechild manages The Cheese Bar, thought to be the world’s first cheese conveyor belt bar similar to a sushi bar. Fine British cheeses are each matched with a perfect accompaniment and a conveyor belt carries them around a seating bar area for people to select their favourite
Eat Street evolved into KERB, named to reflect the fact that street food businesses set up stall by the pavement kerb.
Nicol describes KERB as a membership organisation dedicated to the growth and acceleration of street food traders. In the early days a priority was nurturing and mentoring street food businesses. “Often people have a passion for the food they
make and are very good at what they do, but they don’t necessarily know a great deal about business planning and margins,” Nicol said.
Then, when Simon Mitchell came on board as CEO, with a background in events, KERB began to run street food markets and events.
It runs street food markets outside Kings Cross station, at St Catherine’s Dock and West India Quay. Nicol says KERB is now transforming catering. They run a catering service in the Gherkin and now have the catering contract for Kew Gardens.
The days of chicken wings, quiche and vol-au-vents are now firmly in the past. KERB offers an unrivalled choice of street food from all over the world.
Seven Dials Market is KERB’s most ambitious venture yet. Two years ago Simon was working in the Seven Dials area and spotted the Grade II listed former banana and cucumber warehouse which was having work done on it after it had closed down as a retail outlet.
He was bowled over by the building and the space and negotiations began to turn it into a haven for street food.
The £4 million transformation involved tearing out what was there and taking it back to the bare building. An attractive atrium with a glazed roof fills the space with light. The ground floor is galleried, with stairs leading down to the basement where communal tables and chairs fill the centre and street food units line the periphery.
In line with KERB’s ethical policies, materials are sustainable wherever possible. There is no single-use plastic and KERB has invested in the Rothenburg, a huge machine hidden behind a wall that takes all the food waste to be collected by a tanker and turned into bio-fuel.
KERB provided infrastructure for the street food units such as ducting and extractor units, but the businesses kitted out their own units.
Nicol said KERB invited some street food businesses to join the venture and others approached them. The aim was to get the finest quality businesses covering a diverse range of cuisine to give the general public an unrivalled choice.
Among them is a Masterchef winner and cuisine from around the world, as well as businesses like the cheese bar flying the
 Nicol Dwyer, a Brummie by birth with
20 years experience in every aspect of hospitality, is general manager of the new Seven Dials Market

   16   17   18   19   20