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For those of you wanting to make your own stock, both the beef bouillon and chicken consommé recipes in the soup section may be used as stock just as they are, or, if a stronger flavour is desired, simmer for longer to reduce the liquid further.

If buying ready-made stock, or using stock powder or stock cube, the brands of stock in the Maintenance section of the website are recommended as they are either free of carbohydrates or only have a trace.