From Ships, Saws and Balls, to Banger Success



Bristol-based premium pork specialist, The Jolly Hog was set up eight years ago by Olly, Max and Josh Kohn. Olly, a former professional rugby player for Harlequins and Wales, had needed a future plan once his sporting career was behind him. When given a sausage-making machine for his birthday by his wife, Olly discovered his proficiency with pork. Youngest brother, Josh, who was working with their dad as a cabinet maker, was recruited to help out. They began hand making sausages and selling Jolly Hog baps from Harlequins car park on match days. As the company grew middle brother, Max, a ship broker, came on board to keep the finances afloat. 

When Michel Roux Jr. texts you to request your tasty treacle bacon you know you're onto a winner. Through hard work and popular demand our three trusty Hogateers now have a regular presence at The Stoop (Harlequins home ground), Tough Mudder events, The Oval Cricket Ground, Cheltenham Races, Silverstone Woodlands, Glastonbury and Hyde Park's Winter Wonderland. Additionally, the boys have recently launched a porky-inspired restaurant – Pigsty. The Kohn Brothers have also triumphed on the supermarket shelves and online at Ocado, so Jolly Hoggers everywhere can now have their porky fix any day of the week.

Enjoying a cracking start to 2017, the brothers are celebrating after securing additional listings with Sainsbury's. Jolly Hog's Proper Porker and Caramelised Porker packs of sausages are now available in 200+ Sainsbury's stores. The supermarket has also introduced Double Smoked Dry Cured Back Bacon, an Unsmoked version and the extra thick sliced, Black Treacle Bacon. Made with outdoor bred, RSPCA Assured British pork, the sausages are also gluten free. During 2016 the Caramelised Porker collected both a Great Taste Star and a British Sausage Week Award.

Olly Kohn, comments: “It's been the best possible start to 2017.


I'm really fortunate to have enjoyed careers that combine two great loves – sport and food. At this point in time, we want to take people on great big Jolly Hog adventure and have some fun and tasty treats in the process. It's all about good grub and good times for us – keeping it real, honest and focussed.”

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