FOUNDER STORY

SPRING is the result of my gluttony and frustration – I couldn't get enough ramen, then had a cup of bone broth in New York and discovered it was something that was also really good for me. Yet in London, there was nowhere to grab a proper cup of bone broth on a cold winter's day. It didn't exist. And I couldn't buy the kind of broth I wanted in stores. So I went deeper.

Britain's farmers were already producing some of the world's best meat, and were at the forefront of welfare and sustainability standards. The most exciting country to build a bone broth brand from. Great chefs. Legendary ramen shops. Books like On Food and Cooking and Modernist Cuisine were the reference points to create chef grade bone broth. All pointing to the same truth: exceptional broth is technique and ingredients.

If it tastes good - it's probably better for you. So here we are trying to build a great bone broth brand – taking chef-grade ingredients, applying chef-grade craft, creating products worthy of a restaurant kitchen, but simple enough for an everyday shopping basket. Because nutrition should never come at the expense of flavour.

We make things that work better and last longer. Our products solve real problems with clean design and honest materials.

HOW WE MAKE IT

STEP 1: ROAST (180-200°C)

Before extraction, we roast bones at high heat.

Why: Triggers the Maillard reaction – the same chemical process that makes roast chicken, seared steak, and toasted bread delicious. Creates hundreds of flavour compounds that don't exist in raw or boiled bones.

Result: Spring tastes like roast dinner, not flavoured water.

STEP 2: PRESSURE EXTRACT (High Pressure, Controlled Temperature)

After roasting, we pressure cook – not slow simmer.

Why: Pressure breaks down collagen more efficiently, extracts more minerals, and concentrates flavour faster, whilst continuing the Maillard reaction. We get better nutrition AND better taste in less time than traditional 24-hour cooking.

We make things that work better and last longer. Our products solve real problems with clean design and honest materials.

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WHY BRITISH FARMS

For Animals

Free-range, grass-fed, low-stress living produces better yielding meat and bones. Collagen from young animals is not soluble in water.

For Farmers

We buy what would otherwise be waste so small farms can maintain quality, and generate additional revenue streams.

For Nutrition

Grass-fed = higher omega-3, more CLA, richer nutrient profile.

For Taste

Animals raised on good pasture develop unique flavour profiles and higher fat content – qualities no industrial operation with stressed animals can replicate. Every bottle supports British farming done right.

We make things that work better and last longer. Our products solve real problems with clean design and honest materials.

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OUR SUPPLY CHAIN

We work directly with small, high-welfare British farms including Fosse Meadow, Sutton Hoo and the Grassroots Farming via The Ethical Butcher. Every batch is traceable back to the source.

We focus on:

Named British farms with every batch traceable back to source (if you want to know email farms@springbroth.com)

Grass-fed beef, free-range chicken

Low-impact regenerative practices

Long-term partnerships with premium prices

We avoid:

Industrial processors

Overseas suppliers

Anonymous supply chains

Factory farming

We make things that work better and last longer. Our products solve real problems with clean design and honest materials.

 Shop now

WHAT'S IN BONE BROTH (AND WHY IT WORKS)

PROTEIN

5.4g per 100g - Bioavailable protein from slow-extracted bones and meat. Essential for muscle maintenance, recovery, satiety, sustained energy.

COLLAGEN

Your body's most abundant protein (30% of total). Found in skin, joints, gut lining, bones. Production declines from age 25. Spring delivers collagen broken down into gelatin and amino acids your body can absorb.

Benefits: Joint health, skin elasticity, gut lining repair, bone density.

MINERALS

Calcium, magnesium, phosphorus extracted from bones during cooking (we add apple cider vinegar to boost extraction). Bioavailable and easily absorbed.

Benefits: Bone density, muscle function, nervous system, sleep quality.

GLYCINE & GLUTAMINE

Glycine: Supports digestion, sleep, detoxification. Glutamine: Fuel for gut lining – crucial for gut barrier integrity.

Benefits: Gut health, immune function, inflammation reduction.

THE CATCH

All of this only works if the broth is concentrated and properly made. Diluted broth = diluted benefits. Spring's roasting + pressure extraction = maximum nutrient density.

We make things that work better and last longer. Our products solve real problems with clean design and honest materials.

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WHY WE EXIST

We prove nutrition doesn't have to taste weak. Most bone broth tastes like punishment – bland, watery, forgettable. People know it's beneficial (collagen, protein, gut support), but they can't stomach drinking it consistently. And inconsistent nutrition is just expensive hope.

Spring exists to solve that problem: strength you can actually taste. We apply chef-level craft to 100% British bones, creating bone broth so rich and concentrated that taste becomes proof of quality. No compromise between health and flavour. You get both, in every sip.

We make things that work better and last longer. Our products solve real problems with clean design and honest materials.

 Shop now
Shop now