Street food specialist KERB is set to open the doors to its first permanent home in the heart of London’s West End.
Jane Imrie

Permanent street food market set to bring flavour to London's West End

Street food specialist KERB is set to open the doors to its first permanent home in the heart of London’s West End.

Following the transformation of the historic Thomas Neal’s Warehouse, Seven Dials Market is set to officially launch after seven years of planning by KERB.

Occupying 24,000 sq ft of former warehouse space, the market is divided into two distinct areas - Cucumber Alley and Banana Warehouse - and will comprise 25 independent food businesses as well as a bar and bookshop.

Eateries in the market will include the ‘world’s first cheese conveyer belt’ Pick & Cheese, Square Root’s Temperance Bar ‘Soda Stage’, vegan Mexican-Californian street food vendor Club Mexicana, Jewish deli Monty’s Deli and seafood restaurant Claw.

Petra Barran, founder of KERB, said: “After seven years of creating and supporting a community of food traders to thrive on the streets of London, we are incredibly excited to be taking the next step for KERB.

“Seven Dials Market has been a long-standing dream of ours and a complete labour of love for myself and all the team. Our ambition is to build not only a home for excellent, independent food businesses to grow, but a welcoming, open space for everyone to enjoy a big slice of London.”

Julia Wilkinson, group restaurant strategy executive at London real estate firm Shaftesbury, added: “Seven Dials Market’s fantastic line-up of 25 independent F&B operators will add an exciting new dimension to Seven Dials as one of the West End’s leading locations.

“It has been great working with KERB, whose rejuvenation of the historic Thomas Neal’s Warehouse reflects our strategy of creating special places for people to enjoy.

“We are confident the combination of operators, the division of the space into different areas, such as Cucumber Alley and the Market Bookshop, each providing their own unique experience, will bring something quite different to not just central London, but the F&B sector more generally.”

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