Take Stock: Bone Broths – Packed With Flavour And Protein.

Husband-and-wife-led start-up, Take Stock makes 100% natural, Great Taste Award-winning, gourmet bone-broths that are packed with flavour, collagen and protein.

Inspired by the slow food movement and the childhood memories of Sunday’s roast being transformed into a gently simmered, fragrant, and nourishing soup, Take Stock is a gourmet bone broth that packs a real nutritional punch.

By using fresh, responsibly-sourced, high-quality ingredients that are simply-cooked, Take Stock is taking a stand against factory processed Frankenfoods – with its versatile and conveniently packaged broths. The broth is prepared in small batches – using traditional methods and natural ingredients, for a delicious broth that’s packed with flavour.

Carefully sourced, meaty bones are first roasted in a hot oven (to enhance its rich flavour), herbs and vegetables are added and intensely simmered in a slow cooker for up to 24 hours (to extract maximum flavour and nutrients), and the broth is then strained (to leave a clear liquid).

Available in four varieties, customers can choose from Chicken Bone Broth (a deep and hearty collagen bomb), Beef Bone Broth (a sustainable and nutritious taste of the sea), Fish Bone Broth, and a delicate and herby Vegan Broth.

Take Stock gently pasteurises the bone broth to ensure that it remains shelf stable for up to two years. This low intervention production method delivers a deep, rich, and authentic broth – which tastes as if it was made at home, but in a convenient store-cupboard staple.

Take Stock sources and produces in partnership with family-run farms in Norway.

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The beef is grass-fed, the chickens are raised without antibiotics, NO hormones or GMO feeds are used, and the fish is sustainably sourced from the Norwegian sea. The products are store-cupboard friendly with a 24-month shelf life. They’re easy-pour, resealable cartons – that can keep in the fridge for 3-4 days once opened.

The brand was founded by a former Solicitor named Jessica Higgins, and her husband Ed Armitage (who previously worked in private equity – specialising in consumer research and e-commerce). Having grown up with bone broth (with fond memories of her mum simmering leftovers from the Sunday roast), Jess began to research the nutritional side of bone broth – after developing a serious gym habit, and after becoming engaged in nutrition.

During lock-down’s home-schooling hell, Jess no longer had the time to make her favourite bone broth(s), which inspired the husband-and-wife to search for a quick-and-easy solution. The result? They failed to find a commercially-available bone broth on the market. This was the start of the Take Stock business.

They tried dozens of recipes and stocks and broths, but “nothing was as good as homemade.”

“Take Stock was born out of our passion for the simplicity and nourishing benefits of quality bone broth. We love the taste and health effects of consuming bone broth, but with four children and busy jobs, we were always short on time, without hours to simmer bones to feed our greedy crew,” concluded Jessica Higgins.

Find out more here: https://takestockfoods.com