West End Farm

It all started with a Bang, or a Banger Bar to be more precise...

On 4th July 2015 the three Kohn brothers, and their friend Will, decided to put The Jolly Hog sausages (that by now were very very tasty), in a banger bap and start selling them out of a pop-up sausage Bar...
The Banger Bar, based in Shoreditch, London.

They then found out that people wanted to enjoy more proper pork, so Will and The Jolly Hog got together again and on 17th October 2016, Pigsty was born... in a shipping container on Bristol’s Wapping Wharf.

The site of the second restaurant and was originally James Brown & Sons, an old butchery that existed from 1890-1950 and traded solely in Pork! The original tiles, are still on the wall.

Meet The Family


Olly Kohn

Biggest Brother

Having retired as a professional rugby player, Olly is happiest when BBQing in the garden with his family. Before opening Pigsty with fellow Harlequins player, Will Collier, Olly spent eight years making and selling sausages with his brothers.

What’s your favourite dish at Pigsty?

Bacon and sausage (Porky Black) sarnie with brown sauce and a scotch egg chaser.


Max Kohn

Middle Brother

Third-time ‘Kohn golf champion”, Max loves all things sporty, porky, and fun. Leaving his London city job for muddy fields and porky delights, he has a keen eye for the numbers especially if it means counting sausages.

What’s your favourite thing about Pigsty?

We’ve worked hard to ensure most of our produce is sourced ethically and locally, I’m happy we maintain a great family independant culture.


We’re always on the look out for passionate people to help us drive our business. If you’ve got bags of ambition, the talent and a keenness for the hospitality industry, we’d love to hear from you. Email us at recruit@thejollyhog.com

Current Vacancies here