Meet Our Suppliers

Our organic British farmers are the heart and soul of Borough Broth

They work tirelessly to produce sustainable food that nurtures wildlife, upholds the highest standards of animal welfare, and plays a crucial role in tackling climate change. They’re safeguarding the future of our food and ensuring we’re all well-fed—and for that, we think they’re pretty amazing.

Becoming an organic farmer or supplier – whether that’s everything from our broth to the bones that go into them – isn’t easy and for very good reason. Soil Association organic standards are among the best in the world with one of the most rigorous and transparent certification processes to help drive change. Organic farmers do this out of passion and dedication for the food we eat, and to work to raise the bar for everyone. Meet some of our organic suppliers below, and discover the stories behind the ingredients that make our broths so special.

Helen Browning's Organic

Helen Browning’s family has farmed at Eastbrook Farm in Wiltshire for over 67 years. Helen is the Chief Executive of the Soil Association and was awarded the OBE in 1998 for services to farming so knows organic through and through.

Their philosophy is to nurture the best quality crops and animals and improve the landscape and soil. They stay true to their pioneering spirit, creating space on the farm where great ideas can grow.

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Haye Farm

Nestled in East Devon lies Haye Farm, a beacon of organic and high-welfare farming practices. Emily Perry and Harry Boglione, the farm's managers, are passionate about holistic and regenerative farming that fosters natural processes.

Through rotational grazing, companion planting, and agroforestry, they cultivate biodiversity and promote soil carbon. Their agroforestry approach involves planting fruit, nut, and wood trees to nurture the entire ecosystem from the ground up. This holistic approach nurtures soil health, nutrient-rich crops and happy animals, ensuring exceptional quality produce.

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The Fish Society

Since wild fish can’t be certified organic, we choose the next best option for our fish bone broth—sustainably caught fish that swim freely in their natural habitats.

Alistair Blair founded The Fish Society over 25 years ago, starting in Guildford, where fish was delivered fresh from regions like Cornwall, The Hebrides, Aberdeen, and Norfolk. The company prides itself on freezing fish quickly after landing using small boats, to lock in quality, often exceeding that of supermarket “fresh” fish.

Now led by CEO Jeremy Grieve, The Fish Society continues to provide sustainably sourced fish that are processed with care.

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