Borough Broth has entered a new category, with the launch of its “non-UPF” gravy.
Proper Beef Gravy and Proper Chicken Gravy are produced with the same principles that underpin the manufacturer’s existing portfolio – made using ‘real’ ingredients.
Proper Beef starts with Borough Broth’s slow-simmered broth made using grass-fed bones, before organic herbs and organic red wine are added.
Proper Chicken Gravy is made with the manufacturer’s slow-simmered chicken bone broth. Organic herbs and organic white wine create a lighter, brighter gravy.
Both are chilled and ready to heat and serve, offering consumers a convenient, homemade-style alternative to making gravy from scratch.
The launch follows the development of a range of ‘UPF-free’ frozen broth cubes, designed to offer a ‘healthier alternative’ to traditional stock cubes.
“The driver behind the gravy launch was really about taking what we know and do well in bone broth into a natural adjacent category,” Ros Heathcote, founder and CEO of Borough Broth, told Food Manufacture.
“Great gravy starts with a great broth, so it made sense for us to use our slow-cooked bone broth as the foundation and create something that gives people the convenience of a truly tasty and ready-made gravy without compromising on the quality of the ingredients or how it’s made.
“In a world where everything can be made instantly, we want to celebrate the things that are still made well.”
The expansion of Borough Broth’s range comes after the business secured a £7.5 million investment package from consumer specialist investment firm, Piper, last year.
This has been used to support its next phase of growth, including its recent move into a new factory in Greenford, West London, which will more than double its current capacity. The factory is earmarked to be ready at the end of the year.
While the new facility hasn’t been used to produce this gravy, Heathcote says the larger site is crucial as the business continues to grow.
“Our new manufacturing facility hasn’t been used to produce this gravy range, so it wasn’t what enabled the launch, however the investment is very much about where Borough Broth goes next,” she said.
“We had significantly outgrown our previous site, and the new facility will give us 27,400 sq ft, enabling us to increase production footprint by 600%, more than seven times our previous cooking capabilities.
“That additional capacity and flexibility is really important as we grow. It means we can meet increasing demand for our core broth range while giving us much more scope to innovate, develop new products and explore adjacent categories like gravy in the future.”
Having raised £783,000 in angel investment to date, Borough Broth has achieved an annualised revenue of circa £11 million, with forecasts to exceed £20 million in 2026.
These latest gravy products are now available in more than 200 Sainsbury’s stores in 400g packs (RRP: £5).
