COMMON PROVISIONS
Food-led places that work — commercially, culturally, over time
KERB Camden Market 2016-2018
KERB Clubhouse 2014-2015
KERB Markets 2012-ongoing
inKERBator 2013-ongoing
Built in Petra Barran's kitchen and grown into an international hospitality organisation supporting upwards of 500 independent food and drink businesses and generating £32m+ annually. Twelve years of originating, structuring and delivering food-led platforms — leading every function from deal origination through to architects, PR, food development, operator relations, marketing and comms across London, San Francisco, Berlin and Copenhagen.
Concept development, operator curation and project delivery for a major international food hall commission by one of the world's largest retail groups. A 20,000 sq ft destination on Market Street, San Francisco.
2025-onwards
Ian Dodds is a co-founder of KERB, built in Petra Barran's kitchen, feeding the builders, architects, designers and journalists arriving at King's Cross at the very start of its regeneration. From that building site, KERB grew into an international hospitality organisation operating across London, San Francisco, Berlin and Copenhagen and supporting upwards of 500 independent food and drink businesses. The company now generates £40m annually across markets, food halls and international partnerships for the businesses it represents.
Over twelve years Ian led new business origination, developer and landlord relationships, and international expansion, working with Argent, Land Securities, INGKA Centres and Blackstone, and leading every function that touches a food-led project, from deal origination through to the teams that deliver it. He built Seven Dials Market and also founded the inKERBator, a social enterprise programme backing food operators from underrepresented communities. He was appointed to the London Markets Board by the Deputy Mayor of London, a position he held until 2025.
He now runs Common Provisions, working with developers, operators and investors on the origination, structuring and delivery of food-led destinations. Spanning commercial logic through operator curation, deal structuring, planning and delivery, through to leading the teams that make it real.
He brings with him an unusually broad network across development, architecture, surveying, law, food, operations and marketing. And the experience of having led every function that touches a food-led project, from deal origination through to delivery.
Based in Lewes, East Sussex. In London regularly. Open to the right projects.
Seven Dials Market 2019-onwards
Saluhall, IKEA San Francisco 2022-2024
KERB Camden Market 2016-2018
KERB Clubhouse 2014-2015
KERB Markets 2012-onwards
inKERBator 2013-onwards
How to Build a Food-Led Destination. Not Just Open One.
Six principles for developers, operators and investors
“The question worth asking at the start of any food-led project is not "what should this look like?" It is: who is it for, and how does it work?”
Beak Brewery — strategic advisor,
venue and brewery expansion
Historic farmer's market regeneration, Lewes — Director
Mixed-use food and culture venue, Lewes