We meet more traders at West In­dia Quay’s In KERBa­tor

Jon Massey pops over to West In­dia Quay to check out the lat­est street food stalls to join InKERBa­tor

The Wharf - - News - Fol­low @thel am­bas­sadors on In­sta­gram

Whar­fers who would like to taste the new should try strolling over to West In­dia Quay of a Tues­day.

Run­ning into July, be­tween 11.30am and 2pm, they will dis­cover the lat­est in­take for street food out­fit Kerb’s InKERBa­tor project, which gives traders a chance to busk for the or­gan­i­sa­tion be­fore win­ning reg­u­lar pitches at its mar­kets across the cap­i­tal. Last week we cov­ered Komex Kitchen, Spud Broth­ers and What The Fat­toush, so this week it’s the turn of Ar­tel’s and The Lam­bas­sadors to take the spot­light.

Hun­gry mouths can also find African fare from on­go­ing par­tic­i­pants Chale! Let’s Eat and whole­some boxes from Mel­ter Meat­balls on the Quay. Go to kerb­food.com for de­tails AR­TEL’S Who? Joel Wil­liams, 24, founder What is it? It is a London-cen­tric spin on Car­ib­bean street food based around jerk flavours, wraps and rice boxes. It’s named af­ter my grand­fa­ther – he was a farmer in Black River, Ja­maica – and when we went over there with the fam­ily, he used to show us all the amaz­ing pro­duce and flavours he could cre­ate with his spe­cial jerk recipe. I wanted to cre­ate a brand that rep­re­sented our fam­ily and the Ja­maican is­land. This stall is the fruits of my labour.

His­tory? We’ve been up and run­ning for about a year but se­ri­ously for the last six months – be­fore that I was man­ag­ing other peo­ple’s street food stalls. This is me step­ping out on my own.

Best thing? Prob­a­bly the jerk chicken rice box that comes with co­conut rice and peas, citrus slaw, scotch bonnet salsa, let­tuce and a se­lec­tion of sauces that in­clude bar­be­cue jerk, hot sauce and jerk mayo. You’ll be pay­ing about £6.50 for ei­ther a wrap or rice box. Fol­low @ar­tel­s_in­sta on In­sta­gram LAM­BAS­SADORS Who? Ben Agar, 29, co-di­rec­tor

What is it? Lam­bas­sadors is a con­cept I and my good pal, who runs a sheep farm in Northamp­ton, came up with. We wanted to pro­mote Bri­tish lamb and put it firmly back on the menu.

That’s for two main rea­sons – the first is we adore lamb and think it’s a mas­sively un­der­val­ued meat and it’s an in­dus­try that’s had quite a lot of hard­ship, par­tic­u­larly due to for­eign im­ports.

Se­condly, we pro­mote Bri­tish lamb to sup­port lo­cal sup­pli­ers and to try to re­duce the car­bon foot­print that im­port­ing meat – lamb in par­tic­u­lar – has.

It’s been go­ing re­ally well at Kerb so far – we’ve had great weather, the Tues­days have been show­stop­pers.

His­tory? The brand has been go­ing for about 18 months. My­self and the other di­rec­tor were work­ing in full-time em­ploy­ment, prob­a­bly for the first six to eight months of that.

We used to work in our of­fices Mon­day to Fri­day, then we’d do street food mar­kets at the week­ends and pri­vate events in the evenings.

We went full-time with it in June 2017, go­ing on the fes­ti­val cir­cuit and ba­si­cally threw our­selves in at the deep end, de­cid­ing that was the best way to learn and, in­deed, it was.

Best thing? The smoked lamb rice box is by far the most pop­u­lar. All of our meat is smoked off-site for 11 hours in a cus­tom-built smoker we built our­selves.

Then we serve it with Mid­dle Eastern flavours – sumac coleslaw, pi­laf rice, we make an apri­cot and harissa sauce and lemon yo­ghurt, things like that. It’s a Bri­tish take on Mid­dle Eastern cui­sine for £9.

MATT GRAYSON

Lam­bas­sadors’ Ben Agar

Joel Wil­liams at Ar­tel’s

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