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.

MEET TOM

FOUNDER

"SPRING is the result of my gluttony and frustration. Having drunk cup after cup of bone broth in New York and knowing it was something that had so much goodness in I wanted to have the same back in London.

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 UK was the perfect market to create some really exciting bone broth products."

  • how we make

    bone broth

    Most brands just simmer,
    We do something different.

    Our bone broth is made through pressure-extracting animal bones and meat, unlike competitors who simmer for hours. The process extracts collagen, protein, minerals, and amino acids into a nutrient-dense liquid. Spring's method involves roasting bones first, the result is more flavour, more nutritional content.

  • STEP 1:

    ROAST

    Before extraction, we roast bones at high heat (180-200°C).

    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 methods.

    Result: Richer, deeper, more concentrated than competitors who just simmer.

  • step 3:

    MAINTAIN
    CONCENTRATION

    We use high bone-to-water ratios to maximise protein density and flavour intensity.

    Why: Most brands reduce concentration to lower costs and hit mass-market price points. We maintain maximum concentration in our Rare Collection for uncompromising quality.

    Result: Spring has 5.4g protein per 100g while competitors have 2.4-3.4g.

  • step 4:

    MICRO-BATCH CRAFT

    Every batch is made by hand in small quantities. We taste every batch before bottling. If it doesn't meet our standard, it doesn't go out.

    Result: Bone broth with a strong taste, to make you stronger.

    Competitors make broth the easy way (reduced concentration for mass market price).
    We make it the right way (expensive, exacting, uncompromising).

    You taste the difference in every sip.

  • The most exciting country to build this brand from

    Britain. 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.

    Recipes

  • Find us at your weekly local farmers' market

    We keep it real and connect with London communities, offering cups of warming broth on cold days! We're at six different farmers' markets every Saturday and Sunday. Want to try before you buy? Come and find us at your local!

    Markets

  • 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.

    try spring

We're proud of

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.

  • No

    • Industrial processors
    • Overseas suppliers
    • Anonymous supply chains
    • Factory farming

    Image credits: Sutton Hoo

  • yes

    • Named British farms, with every batch traceable back to the source, email farms@springbroth.com with your batch number and we will let you know the farm we sourced from or contact us here
    • Grass-fed beef, free-range chicken
    • Low-impact, regenerative practices
    • Long-term partnerships, premium prices
Every bottle supports British farming done right.

OUR FARMS

Why we choose 100% traceable, outdoor-reared, 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. Full traceability means we know exactly what each animal ate, and therefore exactly what ends up in the bottle.

  • For Taste

    Animals raised on good pasture develop unique flavour profiles and higher fat content – qualities no industrial operation with stressed animals can replicate.

Us v Them
Product size500g500g324g
Protein per 100g5.4g3.2g2.4g
Price per 1g protein£0.39£0.48 (+18%)£0.68 (+42%)
Roasted bones✓Doesn’t taste like it
Gelatinous set✓✗
100% traceable outdoor-reared UK farming✓✗✓
Taste & contentsRich, concentrated and roasted. 12 ingredients, including meat.Bland. 7 ingredients. No meat.