How do new food startups survive in London’s ultra-competitive scene? Who’s crazy enough to upend their life for a new biz amidst the whirl of KERB life? Why do so many people dream of their own spot on the streets?

In this first episode of series 2 we're talking street food start-ups, KERB’s InKERBator and how setting up is hard to do.

Robin Leeburn opens the box on London’s freshest street food menus and looks at how KERB's three-month trader training and mentorship programme is helping London’s finest street chefs gain a foothold in the big city. 

We meet the next generation of food stars at the KERB Workshop - a day-long where would-be street food traders gain valuable know-how from some of the capital’s leading industry names. Among the speakers is Huw Gott, founder of steak favourites Hawksmoor, who shares his knowledge of how a people-first company can pull together to create success.

Workshop attendees describe why they want to turn their passion for food into their own business and finally, we learn first-hand the transformative power of street food with Liberty Kitchen, providing opportunity and work for current and former inmates at Pentonville Prison.