Launching later this week (7 February) off Rivington Street on Bath Place, KERB Counter will play host to ‘a rotation of food residencies, pop-ups, new ideas and never-seen-before collaborations’ with an ‘emphasis on supporting and empowering emerging food talent’.
The space will open to the public on 10 February with a residency by From The Ashes BBQ, a nose-to-tail concept from ex-Temper chefs Frank Fellows, Martin Anderson and Curtis Bell.
KERB Counter’s all-day bar will see the development of new cocktails and a rotating range of drinks worked on in collaboration partners - Gipsy Hill Brewing Co, East London Liquor and Redemption Coffee.
Walk-ins for drinks and snacks will be available in the upstairs space, with reserved tables for the dining experience offered in the main dining room downstairs.
The dining element will be open Wednesday to Saturday 'to give chefs the time off they need', with the cafe open all day for coffee and light bites Monday to Saturday.
The project is headed up by three long-standing KERB team members who’ve been 'instrumental' in the success of the groups other projects, which include numerous food markets and Seven Dials Market.
They are Husain Mapara (cocktail and bar specialist); James Brookes (food and trader incubation); and Hannah Walton (front of house).
The space will also be used by the wider Kerb trader network as meeting space.
Simon Mitchell, CEO at KERB says: “KERB Counter is an exciting opportunity for KERB to showcase exactly what we are about. Incubation and acceleration of food entrepreneurs – whether they’re in the KERB fold or not! – is what we formed KERB to do back in 2012 and it’s still massively important to us today! I’m excited by the roster of talent we’ll be supporting through KERB Counter.”