News / gloucester road
Pigsty to open second Bristol restaurant
There will be more pig boards, more varieties of sausage rolls and scotch eggs, and the best bangers and mash in town when Pigsty opens their second Bristol restaurant.
With 107 covers, Pigsty on Gloucester Road will be more than four times the size of their original home in Cargo 1 at Wapping Wharf.
Expected to open in early May, the new Pigsty will occupy premises which most recently were Bubalu.
Pigsty’s second restaurant will be opening in the former Bubalu on GloucesterRoad
“Cargo is perfect for us,” Pigsty co-owner Olly Kohn told Bristol24/7. “But when it gets busy it’s pretty crammed.
“We are chuffed to get this site in such a great location and won’t be straying too far away from our roots, maybe a few different varieties of pig boards and extra brunch options.
“We have always loved the vibe down on Gloucester Road. It’s got better over the last fews and we are massively excited to be moving there. It’s perfect for us as a business.”
The three brothers behind Pigsty and The Jolly Hog: left to right – Max, Josh and Ollie
Pigsty’s new Gloucester Road home will also house ‘Hog HQ’, where Pigsty owners the three Kohn brothers, Olly (a former rugby player for Wales, Bristol and Harlequins), Josh (an ex-cabinet maker) and Max (an ex-ship broker) will run both their restaurants and also their original sausage business, The Jolly Hog.
Jolly Hog’s story began when Olly’s wife Ella gave him a sausage making machine while he was injured and received early success when recommended by celebrity chef Michel Roux Jr of the two Michelin starred Le Gavroche in Mayfair.
It is now an events business with stalls at music and food festivals, sports stadiums, and events; and a retail pack business with a range of its pork products sold online and through Morrisons and Sainsbury’s.
https://www.youtube.com/watch?v=HUOkr3aT6vg
The original Pigsty was described by Jay Rayner in The Observer as “serving a killer sandwich made with their impeccable black treacle-cured bacon”.
Olly added: “Cargo has been so successful. We have learnt lots that we can take to this next place. But we’ll keep to what we’re about. We don’t want to dilute our quality.”
Read more: Pigsty – restaurant review
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