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Please tell us a bit about yourself

Hi, I’m Toral – a nutritional scientist and chef and the founder of The Urban Kitchen. I’m passionate about a sustainable and healthy lifestyle including eating a nutritious diet to optimise all aspects of health and prevent disease.


What are you currently working on?

I’ve got lots of great projects on the go but also see patients for help with their health and wellbeing, looking at their lifestyle and giving them evidence based advice to improve and optimise their health.

I consult for lots of food and health brands and write lots of science and health based articles and blog pieces, speak at events and head up campaigns.

Hugely excited to have started a new well-being series  What the Health? With health journalist Amy Abrahams where we examine different areas in health via a panel discussion of experts.


Are you familiar with bone broth?



Do you ever make your own stocks/broths? If so how do you find it?

Yes, I often make my own, especially when I have a chicken carcass. I am less likely to make my own beef broth as it’s a longer process and messier!


How did you find cooking with our broths?

I really enjoyed their simple flavour which you can enhance for all different cuisines.


Do you ever use a cheeky stock cube?

Never, although I might use Marigold vegan bouillon sometimes.


Would you consider using this regularly?

Definitely! Great to have in the freezer, particularly in the winter.


Did using broth make a difference to the taste and/or texture of your food?

I regularly use broth so it didn’t make a difference but since I started making and using my own broths or buying good quality broths, there has been a difference.


Which was your favourite flavour and why?

Probably beef as it is really deep and rich and not something I make myself.

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