Anna Greenland's WEEK OF BROTH
Please tell us a bit about yourself
I’m an organic grower and have spent the last 12 years or so growing produce for chefs like Jamie Oliver, Tom Aikens and Raymond Blanc. I was Raymond’s Head Vegetable Gardener and am now his consultant, and was also Head Gardener at Soho Farmhouse setting up the kitchen gardens from scratch. I’m now establishing my own market garden and gardening school in Suffolk, where my husband and I have taken on some land and a tumble down barn – Chestnut Tree Barn. I love sharing my passion for organic growing, herbs and cooking through classes, collaborations and social media.
What are you currently working on?
As well as consultancy, workshops and working on my own garden, I’m putting together a podcast on all things growing and food. Am also trying to discipline myself to get a book proposal together as I’ve wanted to put something out there for a long time!
Are you familiar with bone broth?
Yes. I have an underactive thyroid and have had gut issues in the past, so have used it for years as a healing tool.
Do you ever make your own stocks/broths? If so how do you find it?
If I ever have a roast chicken, I make broth afterwards which feels like a soothing process. But love the variety of Borough Broth range and the ease of not having to make it. Plus it tastes much better than mine!
How did you find cooking with Borough Broth Co. Broths?
Easy and delicious.
Do you ever use a cheeky stock cube?
No haven’t for a long time. Generally too much rubbish in them!
Would you consider using Borough Broth regularly?
I already do.
Did using broth make a difference to the taste and/or texture of your food?
Absolutely improves the flavour of whatever it is added to.
Obviously it's only a short time that you may have consumed our broth but there is some evidence to say it has anti-inflammatory properties, can aid sleep, digestion and collagen levels. Did you feel better for consuming it? Sleep better? Improvement in skin? Digestion? Please elaborate if so
It certainly feels very nourishing and this in turn gives a sense of wellbeing.
Which was your favourite flavour and why?
I use chicken a lot but loved the fish broth in my fish soup and am excited to try the miso and pho flavours for something different.