- Following 2.6K
- Followers 31K
- Engagement 3.91%
- Avg likes 1.3K
- Avg comments 60
About Borough Broth
Borough Broth (@boroughbrothcompany) is a Food & beverage creator on Instagram, also filed under Food & Cooking and Food & Drink. The account has 31,001 followers and 1,865 published posts. Recent posts average 1,319 likes and 60 comments, an engagement rate of 3.91%.
With 31K followers, Borough Broth is a micro creator by the common 10,000 to 100,000 definition. Borough Broth follows 2,569 accounts, so the audience is roughly 12 times the size of the list followed. Borough Broth carries Instagram's verified badge and uses an Instagram professional account. Flinque files Borough Broth under 4 categories, led by Food & beverage and followed by Food & Cooking, Food & Drink and Cuisine.
The Instagram bio for Borough Broth runs to 22 words across 6 lines. The bio mentions @tesco, @sainsburys, @waitrose and @ocadouk. The latest activity Flinque has on record for Borough Broth dates from March 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
1,865 Posts
Of the 10 most recent posts shown for Borough Broth, 7 are videos, 2 are carousels and 1 is a single image. That mix leans toward videos. Borough Broth has built a substantial archive of 1,865 posts. Against the audience, that is roughly 17 followers for each post published. Borough Broth also keeps 7 story highlights on the profile. All 10 carry captions, averaging 184 words each. The captions are written mainly in English. Words that recur across them include organic, bone, chicken, water and sauce. The captions tag #salmonrecipe, #springrecipe, #bonebroth, #highprotein and #ad.
Things are heating up this bank holiday, and we have just the recipe. Chicken Pho, but not like you know it.
Phở Trộn is a Vietnamese mixed noodle dish. Turmeric-steamed chicken, Bánh Phở noodles, cucumber, bean sprouts, fresh herbs, fried shallots, roasted peanuts, and a warm garlicky sauce made with our Organic Chicken Pho Broth on the side. It’s fresh. It’s fragrant, and seeing as it’s one of recipes, it’s really, really good.
THE CHICKEN
500g chicken thighs or legs
½ tsp turmeric
1 tsp salt
2 spring onions, halved
1 thumb ginger, sliced
THE SAUCE
½ tbsp oil
2 garlic cloves, finely chopped
2–3 tbsp light soy sauce
2 tbsp unrefined brown sugar
½ tbsp apple cider vinegar
1 pouch Borough Broth Organic Chicken Pho Broth
THE BOWL
1.5 nests Bánh Phở noodles per person
Bean sprouts
Cucumber, thinly sliced
Coriander + Thai basil
Roasted peanuts
Fried shallots (2 shallots, thinly sliced, fried until golden)
METHOD
1. Cook the chicken. Massage the chicken with turmeric and salt. Steam with ginger and spring onions for 15 minutes, saving the juices. Transfer to a cold water bath, then slice against the grain into strips, skin on.
2. Noodles Pour boiling water over the noodles and leave for 3 minutes. Drain, rinse with hot water, drain again, then cover and rest for 10 minutes.
3. Garnishes Blanch the bean sprouts in boiling water for a couple of minutes and drain. Slice the cucumber into thin strips. Pick and prepare the herbs. Fry the shallots in oil on a medium heat until golden and crispy, then drain and leave to cool.
4. Sauce Sauté the garlic in oil until fragrant. Add the broth, soy sauce, sugar, vinegar, and saved chicken juices. Simmer for one minute, then pour into two small bowls and top with spring onion and coriander.
5. Build your bowl. Arrange the noodles, cucumber, bean sprouts, herbs, and chicken. Finish with a generous handful of fried shallots and roasted peanuts. Spoon in the sauce and toss until well combined. Enjoy!
Thanks to all you lovely Borough Broth-ers, we’ve officially reached maximum capacity at Borough Broth HQ! So we’re moving to a new site, with more room to make more delicious organic broth, and we’re taking you along for the ride.
Over the next few months, we’re turning this 27,000 sq ft site in Greenford into Borough Broth’s new home. It will be the first time since the early days that the whole team is together under one big brothy roof.
Producing your own product is riskier, more expensive and a whole lot more work. But our founder, Ros, wouldn’t have it any other way. Why? Because it means we can keep making Borough Broth the way it’s always been made.
🌱 Organic
🧑🍳 Slow-cooked for 24 hours
💧 Made with British Spring Water
♻️Created as sustainably as possible
We’ll be keeping you updated on our progress as we go along, so stay tuned for episode 2.
At the centre of every braise, is an excellent stock. I’m pretty picky with what I use these days, and like to use homemade as much as possible. However if I’m ever in a bind, my fallback is always. Their organic bone broth is as close as you’ll get to something made from scratch, and now their double concentrated frozen broth cubes have dropped in, there’s never an excuse not to have excellent stock to hand.
FULL RECIPE BELOW
600g of braising or chuck steak
1 large pinch of good quality curry powder
2 x medium brown onions, thinly sliced
3 x Japanese curry blocks
3 x Borough Broth organic frozen chicken broth cubes
Light soy sauce to taste
Half a cucumber, sliced into thick rounds
1 medium carrot, sliced
1 red chilli, seeded & thinly sliced
200ml rice vinegar
100ml water
1 tsp fine sea salt
1 tsp caster sugar
METHOD PINNED IN CAPTIONS
When it comes to personal bests, ours is around the 24-hour mark. That’s how long we simmer our organic bone broth to draw out maximum nourishment, and rumour has it it’s been making its way into some runners’ training plans. Swipe to see why 👉
If you’re running the Half this weekend, keep your eyes peeled for the Borough Broth team! We’ll be there, broth in hand, delivering some well-earned recovery essentials.
AD | ‘gnudi (or malfatti) in brodo’ is the kind of dish that often appears to do ‘well’ on Socials. But I wonder if those ‘likes’ and ‘shares’ translate to ‘cooks’. They should do, as the little ricotta-based dumplings are very easy to make and also always super tasty.
Perhaps a key barrier is the need for a super clarified broth for them to swim in. Step forward ’s organic chicken bone broth, which immediately ticks all the boxes: entirely natural, on the money flavour-wise, and all you need to do is heat it up.
A little mint in the dumplings and the broth ensures this is a really lovely early summer meal - bright and light enough for sunny days, yet also comforting enough in the event that thermometer hasn’t quite reached the level you’d like. Make it!
Serves 3–4
Ingredients
200g baby spinach, washed
Handful mint leaves, very finely chopped
250g ricotta, well drained
2 large egg yolks
50g tipo “00” flour
25g finely grated parmesan
Nutmeg, finely grated
Fine semolina, for dusting
Sea salt & black pepper
400g broad beans (80–100g podded)
650ml Borough Broth Organic Chicken Bone Broth (2 pouches)
Method
1. Wilt spinach gently, drain thoroughly & chop very finely. Leave to cool.
2. Mix spinach, mint, ricotta, egg yolks, flour, parmesan. Season generously with salt, pepper & nutmeg.
3. Roll heaped‑teaspoon portions into walnut‑sized balls, coat in semolina & chill uncovered for 3–4 hours (or overnight).
4. Bring a large pan of warm‑salted water to the boil. Separately, Warm broth to a bare simmer.
5. Boil dumplings in the water for 3–4 minutes, stirring gently. Add broad beans for the final minute.
6. Lift dumplings & beans into bowls, then ladle over the hot broth. Garnish with mint if you like.
This is really simple: Win £100 of really excellent Borough Broth products plus a copy of my latest cookbook Peckish. To enter all you need to do is comment ‘Broth’ below and follow and.
Swipe through the carousel to see how I’ve used the frozen broth cubes recently; check out my recent Spring-Summer Piccata recipe reel; and keep your eyes peeled for more broth-powered recipes over the next few weeks. And make sure you enter!
Competition closes at 11:59pm 22 May; winner will be selected at random; UK and N Ireland only I’m afraid.
Bone broth is a ritual for me. I start most mornings with a warm cup and it also forms the base of many of my meals. Borough broth + noodles/carb + meat/fish + herbs, citrus + chilli is my go to formula and I also love to use it in all sorts of other creative ways - like in these Crab & wild garlic enchiladas. Hope you enjoy making these!
AD
INGREDIENTS Serves 4
CRAB FILLING
100g sweet, ripe cherry tomatoes
200g picked white crab 20g wild garlic leaves, thinly sliced (or chives, finely chopped)
1 tbsp hot sauce 1 tbsp avocado oil 15g grated parmesan
¾ tsp chipotle paste ¾ tsp fine salt
½ tsp sumac
TOMATO BROTH 180g Borough Broth chicken bone broth
30g tomato paste
2 tsp hot sauce ¼ tsp fine salt
½ tsp ground cinnamon ¼ tsp medium curry powder SALSA VERDE 70g Borough Broth chicken bone broth 30g wild garlic leaves, roughly chopped 30g coriander, roughly chopped
30g avocado oil 2 jalapenos, stalks removed
½ tsp fine salt
EVERYTHING ELSE
8 soft corn tortillas (I use Nagual) 5 radishes
2 limes, halved 3 tbsp Borough Broth chicken fat 5g wild garlic, torn
100g sour cream
Made with added goodness using organic frozen bone broth cubes from, now available at 🙌🏽
Protein 52g / Calorie 720
Recipe (serves 1):
-Cook the pasta in salted water until al dente, reserving a splash of the pasta water before draining.
-Heat a pan over medium heat until hot, add a little oil and allow it to shimmer, then place the salmon skin-side down and cook undisturbed for 3-4 minutes until it naturally releases and forms a golden crust, flip and cook for a further 2-3 minutes until just cooked through, then remove, rest, and flake.
-In the same pan, add the asparagus and cook for 4-5 minutes until just tender, then set aside.
-Reduce the heat slightly, then add the shallot and garlic to the pan and cook until soft and fragrant.
-Add 4 Borough Broth cubes, increase the heat to medium-high, and allow them to melt, reducing slightly for 3-4 minutes.
-Stir in the crème fraîche, mustard, and a ladle of pasta water, allowing the sauce to gently bubble.
-Once smooth, add the parmesan and stir until melted and glossy.
-Add the drained pasta, peas, and asparagus, tossing to coat, then gently fold through the flaked salmon.
-Finish with lemon juice, parsley, and black pepper, reserving a little parmesan to sprinkle over before serving.
#salmonrecipe #springrecipe #bonebroth #highprotein
Wooo yes guys, we made it! We’re in all the big stores across the UK as of today!
In our 8 (and a half) years of operating we’ve always felt Waitrose would be a perfect fit due to their strong focus on provenance and British, organic produce.
You’ll find us in the meat and poultry section so do us a favour and pop down and grab a pouch! We’re on an intro offer at a knock down price of £4 so get em whilst you can!
What a day Happy Friday folks!! 🎉
Borough Broth's engagement
Borough Broth's engagement rate on Instagram is 3.91%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 26 followers. An average post collects 1,319 likes and 60 comments, close to 22 likes for each comment.
Engagement rate
3.91%
- Avg likes
- 1.3K
- Avg comments
- 60
- Interactions : followers
- 1 : 26
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Frequently asked questions
These answers about Borough Broth are generated from the Instagram profile data Flinque holds for the account.
Who is Borough Broth?
Borough Broth (@boroughbrothcompany) is a Food & beverage creator on Instagram, also filed under Food & Cooking and Food & Drink. Borough Broth carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Borough Broth runs to 22 words across 6 lines.
How many followers does Borough Broth have?
Borough Broth has 31,001 followers on Instagram (31K). Borough Broth follows 2,569 accounts, so the audience is roughly 12 times the size of the list followed. Borough Broth has built a substantial archive of 1,865 posts.
What is Borough Broth's engagement rate?
Borough Broth's engagement rate on Instagram is 3.91%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 26 followers. An average post collects 1,319 likes and 60 comments, close to 22 likes for each comment.
What does Borough Broth post about on Instagram?
Flinque files Borough Broth under 4 categories, led by Food & beverage and followed by Food & Cooking, Food & Drink and Cuisine. Of the 10 most recent posts shown for Borough Broth, 7 are videos, 2 are carousels and 1 is a single image. The 10 recent Instagram captions Flinque holds for Borough Broth repeatedly use the words organic, bone, chicken, water and sauce. Borough Broth's captions carry hashtags such as #salmonrecipe, #springrecipe and #bonebroth. Borough Broth writes those captions mainly in English. Borough Broth keeps 7 story highlights, which open with a free Flinque account.
How do I contact Borough Broth for a collaboration?
Borough Broth's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Borough Broth and use Flinque's outreach tools wherever a contact route is on file.
Links
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Public profile data sourced from Instagram. Flinque is not affiliated with Borough Broth.