The Ribman’s Kickstarter Project – Kicking it up a level to make more Holy F*ck

by Thelurch on April 25, 2013 · 0 comments

in General Information, News

Mark Gervaux, or The Ribman as he is better known on the streets of London, is famed for his amazing slow cooked Rib meat which he sells regularly on Thursday at Kings Cross and Sunday at Brick Lane. But it is his Hot Sauces which are really taking off, particularly the original Holy F*ck!

And it is the demand for this sauce which has prompted Mark to launch a Kickstarter project to try and get enough backers to raise £10,000 by the 25th of May. He wants to buy a shipping container and convert it into a kitchen so he can upscale hot sauce production.

Recently I managed to visit Mark and sample his Rib rolls and you can find that article here.

Now for those unfamiliar with the Kickstarter concept, it is quite straight forward. The project creator sets their target and the investment plan and then once approved, the project goes live (today) Mark sets different levels of backing so anyone can pledge different amounts ranging from £10 up to £1000.

At each different pledge amount, for your investment you will get something different as a thank you for helping reach the target.

For Mark, these range from;

£10 gets you 2 bottles of Holy F*ck

£50 gets a bottle of each of his hot sauces

£500 would get you a free Rib Roll whenever you want from his street food stall for a year.

The top level of backing is £1000 and for that you would get Mark to come to your house or party venue and cook his Ribs for up to 50 people.

There are other pledge levels in between too.

So thats Mark’s plan, here he is to tell you about it himself

The project has only been live for under an hour and there has been just over £500 pledged and 29 backers.

Heres the link to the project page again so you can make your pledge

http://www.kickstarter.com/projects/1475049250/the-ribman-kicking-it-up-a-level?ref=live

And for those who have not experienced Mark’s sauces, here’s our own Darth Naga reviewing the sauce:

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