A broth of fresh air - food craze hits city

Traditional broth made from animal bones has been a staple around the world since prehistoric times and is often hailed for its restorative qualities.

Now the slow-cook technique has come back into vogue and is being heralded once more for its nutritional benefits.

After becoming all the rage in the US, the trend is catching on this side of the Atlantic, with Brighton Bone Broth Co, based in Hove, one of the first in the UK to produce its own broth.

The company was recently launched by publisher Rufus Purdy and health journalist Sarah Maber who have created two varieties – chicken and beef.

As well as selling the broth themselves online, they hope to stock it in cafes and restaurants and sell it from their own cart.

They are convinced squeamishness over the idea of animal bones will be banished once people try the aromatic recipe.

Rufus said: “We have always loved the whole idea of nose to tail eating and not wasting any part of the animal.

“Bones are a by-product of the meat industry – and the beef and chicken bones are free range and from Sussex.

“Brighton and Hove is a very food-savvy place where people have got a real awareness about food, so we feel this product is right for the city.”

The broth fits in with the paleo and 5:2 diets and is rich in calcium, prosperous, magnesium and collagen – good for skin and hair.

It is also gluten, sugar and diary-free, low in calories and works as an anti-inflammatory for conditions such as irritable bowel syndrome (IBS).

Sarah added: “I think it’s come back into fashion because it works really well with diets like paleo.

“It is also about a return to values when people would stay in the kitchen and properly cook.”

Brighton Bone Broth is currently available at The Hive Cafe, in Stoneham Park, Hove, Pelican on Portland, in Portland Road, Hove, and Sixteen, in Sydney Street, Brighton.

It costs £2.95 a cup or £26 for four litres. For more information go to brightonbonebroth.co.uk