Born out of a hunger

for proper, honest food

Spring is all about strength you can actually taste. Our journey started with a simple idea: that bone broth should taste as good as it is good for you. So we bring chef-grade craft to 100% British bones and make broth rich enough to prove it, no compromise between health and flavour, in every sip.

MEET TOM

"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."

how we got here
  • Britain is 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.

    Recipes
  • 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.

    Taste the goodness

  • how we make

    bone broth

    Most brands simmer for 24 hours.
    We do something different.

  • 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 Malliard 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 2.4-2.7g.

  • 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 that tastes like strength. Because it IS strength.

    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.

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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

  • yes

    • Named British farms, with every batch traceable back to source if you want to know email farms@springbroth.com or contact us here
    • Grass-fed beef, free-range chicken
    • Low-impact, regenerative practices
    • Long-term partnerships, premium prices dew

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.

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.

  •

    animals

  •

    farmers

  •

    nutrition

  •

    taste

Learn more

  • 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.

  • 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

    Spring is naturally rich in magnesium, and also provides calcium and vitamin B12, drawn straight from roasted bones and vegetables during pressure extraction. Bioavailable and easily absorbed. Amounts vary by flavour, per 250ml serving:

    Magnesium: Thai 133mg (35% of your daily needs), Blonde 120mg (32%), Beef 88mg (23%).

    Calcium: Beef 144mg (18%), Blonde 105mg (13%), Thai 99mg (12%).

    Vitamin B12: Thai 0.80µg (32%), Blonde 0.55µg (22%). Beef contains only a trace.

    Benefits: Bone density, muscle function, nervous system, sleep quality. Nothing is added or fortified; we use apple cider vinegar to boost natural extraction.

    GLYCINE & GLUTAMINE

    Glycine: Supports digestion, sleep, detoxification.

    Glutamine: Fuel for gut lining, crucial for gut barrier integrity.

    Benefits: Gut health, immune function, inflammation reduction.