The National Theatre has selected KERB as its catering and hospitality partner.
The independent street food pioneer has partnered with Levy UK + I, Compass Group’s sports and entertainment hospitality division, to operate at one of the UK’s most prominent publicly funded performing arts venues.
KERB will work with the theatre to deliver food services throughout its spaces and restaurants as the venue welcomes back guests to its auditoriums post-pandemic. The partnership plans to produce “a new level of catering and hospitality” throughout the theatre including the restaurants, cafés, and theatre bars, drawing on KERB’s network of independent food businesses.
The partnership between the London theatre and KERB will enable the NT to increase its pull for the public as an influential food and drink destination in the capital, offering a range of outlets from early-stage food businesses to more established London restaurateurs providing a variety of options for visitors to the theatre.
The transformation of the National Theatre’s food and drink spaces will take place over the next two years, starting with the riverside cafés and The Understudy bar.
Levy UK + I, which KERB joined forces with last year, will lend its operational expertise to the venture. The companies joined forces to bring independent food into larger and more varied spaces around the UK and recently announced a deal with ExCeL London.
Lisa Burger, executive director at the National Theatre, said: “The National Theatre’s mission is to make world-class theatre for everyone, striving to be accessible, inclusive and sustainable. As we welcome back audiences to the South Bank, we’re delighted to be able to announce this long-term partnership with KERB.”
KERB founder Petra Barran added: “This partnership feels so right. Since Day One KERB has served to liven up the spaces between the buildings with brilliant food served by talented entrepreneurs to curious Londoners. Now, as the National Theatre looks to open up more of itself to a wider audience, for us to be invited inside to do what we do is a major step forward for independent food in the capital.”
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