Borough Broth, a UK-based producer of superfood bone broths, is expanding its product range with the introduction of an organic gravy line, coinciding with plans to move into a larger production facility. Founded by Ros Heathcote, the company aims to provide home cooks with convenient, high-quality gravy options that avoid ultra-processed ingredients. The new Proper Beef Gravy and Proper Chicken Gravy leverage the brand’s expertise in slow-cooked bone broth and are sourced entirely from British farms using British spring water.

Borough Broth’s portfolio, currently sold in both pouch and cube formats, includes a variety of broths such as chicken, beef, lamb, duck, fish, and a vegetarian option made from apples, rice, and seaweed. These broths are marketed as versatile culinary bases suitable for soups and noodle dishes, as well as protein- and collagen-boosting drinks. To align with the autumn season, the company will also debut organic chicken ramen in collaboration with Japanese chef Yuki Gomi, alongside a spicy chicken, ginger, and turmeric broth.

Started 11 years ago as Heathcote’s response to concerns about inflammatory diseases, Borough Broth has grown into one of the UK’s fastest-growing organic brands with a team of over 50 employees. The company projects nearly £20 million in revenue by 2027 and distributes its products both online and through major retailers including Ocado, Tesco, and Sainsbury’s. Heathcote noted a rising consumer interest among women using bone broths to support menopause symptoms but emphasized that the company remains primarily culinary-led, focusing on flavor and convenience without compromising quality.

Amid rising operational costs, particularly energy and logistics which have increased by around 20%, Borough Broth has committed not to raise prices for customers. The company secured £7.5 million in private equity funding last year from Piper, a firm specializing in fast-growing consumer brands. This investment is facilitating the launch of a new solar-powered production facility in Greenford, West London, set to open in January. The new site will expand production capacity by 600% and increase cooking capabilities sevenfold.

Heathcote highlighted the importance of a resilient and ethical supply chain, stressing the company’s commitment to high animal welfare standards and sustainable sourcing. She described the relationships with suppliers—from small farms to large meat processors—as a vital foundation for the brand’s growth. Borough Broth aims to become a household name while leading conversations around healthy, convenient, and sustainable eating.