LONDON street food pioneer, KERB, has partnered with Compass Scotland to promote street food talent at Compass venues across the country.
This is KERB’s first venture north of the border, following success in England with Levy UK + I, the sports and entertainment division of Compass Group UK and Ireland. KERB is bringing expertise in exciting street food talent to deliver a new range of food and drink options at venues including Royal Zoological Society of Scotland’s Edinburgh Zoo.
The Compass Scotland partnership is launching with the appointment of Amy Campbell as KERB’s Scotland Events Boss. Amy will lead on growing KERB’s business in Scotland while working with Compass venues and local street food traders, to increase the food and drink offering.
Amy joins the team from Scotsman Hospitality, where she was most recently business development project manager. Amy was an integral part in the mobilisation of some of Scotland’s most iconic venues and events spanning from Aberdeen down to the Central Belt. Amy will offer Scottish street food traders opportunities to develop and scale their business.
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David Hay, managing director of Compass Scotland, said: “We’re thrilled to be working with KERB in Scotland and to have Amy on board to drive the business forward. With more than a decade of Scottish hospitality experience and a great network of contacts, she is well-placed to forge relationships with the country’s best street food talent and bring them into the fold at Compass venues.
“We’re always looking at ways to innovate our food offering, whether that’s with more sustainable options or exciting plant-forward meals, and street food is an ideal way to branch out to diverse, unique and global food choices by using local suppliers already working around the country. It’s an exciting next step and we’re looking forward seeing the partnership grow.”
Alana Buckley, managing director of KERB Events, said: “We are so excited to be launching KERB in Scotland, which has an amazing street food scene. We are really looking forward to fostering the local community of food entrepreneurs. We have noticed a significant opportunity in Scotland to bring our clients and customers together to provide a culinary experience that is both authentic and professionally organised, using locally-sourced street food options.”
