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Meet The Traders

Introducing the street food traders taking part in Emerald Street Brunch with KERB...

26 Grains: Scandinavian-inspired porridge

Alexandra Hely-Hutchinson, owner of porridge pop-up 26 Grains, take her inspiration from Scandinavia. Expect a long list of grain types, such as barley, millet, spelt and flaxseed, used in interesting and thoughtful combinations with fruits, nuts and spices. Proper porridge.

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Batch Bakery: Brownies like you've never seen before

Brownie waffles! Brownie waffles! Batch Bakery was set up by Justine Sharpley in 2012 and she creates wonderful vegan and gluten-free brownies. They will be showcasing some exclusive creations at the event. As we said: brownie waffles. Brownie waffles! Really, that’s all you need to know.

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Blu Top Ice Cream: Ice cream with all the toppings

Once you’ve enjoyed your fill of savoury brunch, turn your attention to the sweet stuff. Run by Richard Makin, Blu Top Ice Cream will be turning out the finest in small batch ice-cream sandwiches and unusual ice-cream flavours. Also, Lucky Charms as toppings? Yes, please!

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Capish?: Meat, pickles and all things New York

Sliders, meatballs and braciole: welcome to the world of Italian-American street-food trader Rachel Jones, aka Capish? And what a lovely world it is. The queues for her breakfast balls (pork, fennel and sage meatballs) will be long. Get there early, and hungry.

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Decatur: All the good stuff from the American South

Join Tom Browne at his Decatur stall and pay your respects to the American South’s essential foodstuffs: New Orleans-style doughnuts covered in powdered sugar (aka beignets) and cold-brew coffee. Life-changing stuff.

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Ice Kitchen: Posh ice lollies for grown-ups

Lollies? Ice lollies? Ice lollies flavoured with savoury things, such as bacon? Sounds crazy, we know, but it isn’t. It’s incredible. You’ll want another and another. Ice Kitchen, founded in 2013 by nephew-and-aunt team Cesar and Nadia Roden, specialises in artisan lollies. Exactly what you’ll need while lying in a deckchair and basking in the sun.

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Kimchinary: California and Korea collide

Korean-inspired tacos and burritos are Kimchinary’s MO: think tortillas topped with pork and fried kimchi, with sides of sesame coleslaw and spring-onion relish. Hanna Söderlund launched Kimchinary in 2013 after an inspirational trip to South Korea. Trial, error and a visit to California led her to combine Korean classics with tacos and burritos.

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Le Swine: Fancy bacon sarnies. Hooray!

Posh bacon butties? Yes, please! James Packman knows his stuff: he spent five years working with chef Bruno Loubet. At Le Swine, he uses the finest thick-cut middle bacon and makes everything on the menu – from the toasted milk and onion bap to the ‘swinez’ baked beans.

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Noble Espresso: Meet the baristas

Every weekday in King’s Cross, you’ll find Noble Espresso serving up single-origin espresso from the UK’s finest coffee roasters. Luckily for us, they’ll be at Emerald Street Brunch with KERB, too. Noble was established by top barista Shaun Young, who has earned a reputation for serving up fine coffee and working with a knowledgeable team of baristas.

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Poke: Hawaiian-inspired salads

Brunch wouldn’t be the same without smoked salmon. It’s the sophisticated accompaniment to eggs, avocado and black rice. Yes, you heard us – black rice. Poke specialises in Hawaiian fish salads (aka poke) that are both fresh and cleverly done. The concept was launched earlier this year by designers Ella Collinge, Celia Farrar and Guy Jackson.

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Square Root Soda: Refreshing artisan sodas

Ed Taylor and Robyn Simms will be serving up handmade seasonal soft drinks from their shack. The perfect refresher for a hot sunny day in the capital.

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Stax Diner: Stacks of impressive pancakes

Oh pancakes, how we love you. Thanks to Stax, Emerald Street Brunch with KERB will be kept fuelled by Stax Diner’s pancakes. From Bea Vo – the woman behind our local café, Bea’s of Bloomsbury – the menu takes its inspiration from Bea’s road trips through America’s Deep South.

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The Beefsteaks: Steak and chips but not as you know it

Steak and chips! But done *really* well, and given an overhaul worthy of brunch-time. The Beefsteaks was set up business in 2010 by Alexander Pashby. He uses only grass-fed, native breed, dry-aged British beef and it’s cooked over sustainably sourced English charcoal.

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Crabbieshack: Get your crabbie bib ready!

Grab your crabbie bib and get stuck in at Crabbieshack, where seafood with a breakfast twist is the order of the day. Former restaurant chef Douglas Robertson-Ritchie serves up crab rolls with avocado or wasabi lime mayo, along with their own take on the lobster roll.

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Tongue 'n Cheek: Italian sustainable street food

Four years ago, Italian husband-and-wife Cristiano and Kirie Meneghin left their home country for London to set up Tongue ’n Cheek. They serve up Italian-inspired sustainable street food such as beef and pork-belly burgers, and pork-cheek subs.

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What The Dickens! Bringing back traditional dishes

Michael Quinn, Adam Bernstein and Dominic Rose from What The Dickens! are on a quest to revive traditional English dishes. Using British ingredients, free-range and rare-breed meat and sustainable fish, they are dedicated to quality. How does smoked-haddock kedgeree sound? (We say: amazing.)

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Good Egg: The brunch staple just got interesting

Joel Braham learned the ropes through the Kitchenette ‘incubator’ programme. He’s a fully fledged KERB trader now – and soon to be head of his new restaurant in Stoke Newington – and will be serving his brilliant egg dishes at Brunch.
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Bad Egg: Clever, hearty eggs for all

Former Pitt Cue Co head chef Neil Rankin is the man behind Bad Egg. Of course, they’re not bad – they’re great. Incredible, in fact. Usually serving up their burgers, eggs, ribs and tacos from their restaurant in Moorgate, Neil and his team will be showing off their skills at Brunch.

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