Spring

Spring was founded by Tom Pryor, who spent two decades in the automotive industry before deciding to build something he cared about. He saw a gap in the UK for really good bone broth and, unable to find anyone who could make it to the standard he wanted, the team took production into their own hands. Spring’s view is that most bone broth is bland, watery and forgettable, so people never stick with it, and that broth rich enough to taste good is the only kind worth drinking.

Applying chef-level craft to 100% British bones, Spring makes small-batch, all-natural bone broths using ingredients from high-welfare UK farms. The bones are roasted at high heat before pressure extraction, building deep, savoury flavour and a concentrated result. Making the broth in-house gives the team full control over quality and supply.

Bone broth also turns a by-product of British meat production into something valuable rather than waste. The range is available in 500g glass bottles and in 2kg catering pouches, which give professional kitchens a practical, high-protein option, with protein content per 100g stated clearly on each product.