We uncovered the inspiring journey behind Borough Broth, one of the UK’s fastest-growing ethical food businesses, and a pioneer in zero-waste broth making.
Over a decade ago, founder Ros Heathcote began simmering bone broth in her own kitchen as part of her personal health recovery journey. What started as a simple, nourishing ritual soon evolved into a mission to bring high-quality, traditionally made broth to a wider audience.
That mission has since grown into a £5 million business, built on transparency, sustainability, and quality. Borough Broth stands out as both B Corp certified and genuinely zero-waste. The company upcycles byproducts from the meat industry that would otherwise go unused, transforming them into nutrient-dense broth while sending any remaining production waste to be converted into renewable energy and natural fertiliser. Its entire process is designed to leave nothing behind except flavour and nourishment.
Sourcing is equally important. Borough Broth works exclusively with British organic farms, using only UK-raised meats and pure British spring water. This commitment supports local agriculture, strengthens supply chain traceability, and ensures exceptional quality in every batch. Since landing its first national listing with Ocado in 2017, the brand has expanded rapidly and now appears on shelves in Waitrose, Sainsbury’s, Tesco and other major UK retailers, all while keeping manufacturing firmly in-house.
This control allows the team to maintain its signature slow, traditional broth-making process. Even as the business faces modern pressures such as rising fuel costs, supply chain disruptions, and evolving packaging regulations, Borough Broth stays true to its principles. It refuses to take shortcuts, including its hallmark 24-hour cooking process, choosing integrity over easy wins.
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