The Jolly Hog pork producer set to expand business

Bristol-based pork producer, The Jolly Hog, has secured a finance package from HSBC to help grow the business. 

Established by former Harlequins rugby player Olly Kohn, alongside his two brothers Max and Josh, The Jolly Hog will be investing in new outdoor catering equipment, recruiting two new members of full-time staff and contributing towards the cost of up-front pitch fees at events.

As of present, The Jolly Hog supplies its products at sporting events, music festivals and weddings, as well as through retail channels including Ocado and Sainsbury’s.

The brothers hope to increase their presence at outdoor events over the next five years, alongside growing the retail arm of their business.

“Some outdoor events require caterers to put down a pitch fee a few months in advance of the event itself, which can sometimes have implications on cash flow for small businesses,” commented Max Kohn.

“With this funding package from HSBC, which is providing three times the amount of working capital we previously had access to, we’re now able to put more event deposits down, recruit two new members of full-time staff and invest in much-needed equipment. It will also allow us to agree to new retail contracts, which will help us become more visible to general food shoppers.”

The Jolly Hog currently supplies five different catering options at the Harlequins rugby ground, as well as regularly attending festivals such as Glastonbury, the Bristol Balloon Fiesta and Silverstone Woodland Campsite.

In addition, the company recently won the catering rights to all Tough Mudder competitions throughout the country, and will soon be opening the ‘Jolly Food Village’ at The Oval cricket ground and a new sausage restaurant in central Bristol.

“Olly, Max and Josh are diligent and pragmatic businessmen with a very clear vision for The Jolly Hog,” said Sarah Lucas, HSBC’s area director for Bristol, Gloucestershire and Wiltshire.

“We wanted to support them with their ambitious five-year expansion plans and specifically help them with plans to grow the events and outdoor catering arm of the business by providing working capital facilities that they could use for day-to-day operational expenses.”

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