After such a positive response and overwhelming demand, Jolly Hog have now secured themselves a spot at Hyde Parks very own Winter Wonderland from the 22^nd November to 6^th January 2013. Rugby fans will also be delighted to know that both Saracens and Bath Rugby's home grounds will too play host to the Jolly Hog from 16^th February 2013. Olly and the team have made their aspirations clear.

'The idea is to get our passion for great sausages out there to as many people as we can; we are 3 brothers that don't tell porkies!'

The Jolly Hog are also warming up for British Sausage Week that runs from the 5^th - 11^th November. Now in its incredible 15th year it aims to highlight via its national competition the sheer range and quality of sausages being produced today. In fact it's official - sausages are the nation's favourite meaty dinner, outselling chicken or minced beef and accounting for a staggering 864 million meals every year.

After such an overwhelming year of positive feedback, two recognisable and established members of The Jolly Hog's supporters club include Simon Gregory, Group Executive Chef at Gordon Ramsay London and Michel Roux Senior. Simon couldn't speak more highly of the service.

"The key to running a great restaurant business is to serve great produce. When we have our staff events we want also to eat great food so we have developed a fantastic relationship with the team at The Jolly Hog and Sausage Co. Olly , Max and Josh share our vision and philosophy when it comes to top quality meat and great service. It is only natural we would choose a company like The Jolly Hog and Sausage Company to cater to our events."

To celebrate the combined success of Harlequins RFC and The Jolly Hog, we are excited to announce a competition running throughout Sausage week to win 2 tickets to Harlequins v Bath on 16^th November with a free bap or sausage on arrival.

To enter go to http://www.jollyhogandsausage.co.uk/News