The Great Gravy Divide

Borough Blog
The Great Gravy Divide

THE GREAT GRAVY DIVIDE

Britain's Gravy Pouring Habits Have Been Revealed...

Roast dinner season is officially here and with it comes the great gravy debate. How much is too much? What makes the perfect pour? And just how are people across the country really making theirs?

We wanted to find out, so we asked the nation and got some fascinating responses into the UK’s gravy habits.

One in five people admit to being full-blown soakers (pouring until the plate’s awash) while nearly half of the people we asked said they prefer a more balanced drizzle. Londoners came out to be most restrained when it came to over pouring, while the South East proudly took the title of biggest gravy lovers.

Here’s what else we discovered…

Homemade is making a comeback

Convenience still has its place, but it seems homemade gravy is having a revival. Three in ten households now make their own from scratch, using meat juices, stock or bone broth and it’s younger cooks who are paving the way for homemade gravy.

In fact, one in five now use bone broth as their “secret ingredient,” to create that rich, savoury depth we all know and love. It’s a small change that makes a big difference.

Gravy Crimes and Triumphs

When it comes to what not to do, Britain is pretty united though. Watery gravy tops the list of heinous gravy crimes, followed by adding ketchup or brown sauce.

But no matter how you pour it (from a generous soak to a careful drizzle) one thing’s clear: we care a lot about getting it right.

Good Gravy Starts with a Good Base

At Borough Broth, we couldn’t agree more. That’s why every pouch of our organic bone broth is slow-cooked overnight for up to 24 hours, made with 100% organic British bones, spring water, organic vegetables… and that’s it.

It’s the perfect base for rich, deeply flavoured gravy that does both you and the planet a world of good.

As gravy lovers ourselves, we know that roast dinners are known for bringing people together, but this research shows gravy can be surprisingly divisive. It’s the little details, like how you make it and how you serve it, which we believe makes all the difference when it comes to the perfect pour.

But whether you’re a “soaker” or a “drizzler,” good gravy always starts with bone broth.