Olly, a 6ft 7ins beast weighing in at more than 21st, was a professional rugby player with Premiership side Harlequins at the time but was on an enforced lay off due to injury.
After becoming by his own admission ‘obsessed’ with making and indeed eating sausages he started selling them in the Harlequins car park to supporters at the games.
On his return to fitness Olly, 34, drafted in brother Josh, 28, and ‘Jolly (Josh and Olly) Hog’ was born.
A few years later middle brother Max, 31, gave up his well-paid job as a London ship broker and joined the meaty party.
And the three lads, who all attended The Ridings Academy in Winterbourne, and support Bristol Rugby, have made quite some team.
Seven years on since Olly first tore the wrapping off ‘that’ birthday present the company based in St Anne’s is turning over more than £1 million a year and feeding hungry punters sausages, hog roasts and sausage rolls at sports grounds including Silverstone, the Oval, Edgbaston, and Harlequins.
They also cater for festivals like Glastonbury and have a “absolutely manic” six week stint at Winter Wonderland in Hyde Park.
“We recognised there was a market for premium sausages at stadiums and that people would be happy to pay more for a great product,” Max said.
Josh added: “We were, and still are, prepared to work very hard. If we need to be onsite at 3am to put a hog roast on so it’s ready to serve to hungry customers at lunchtime then that’s what we do.”
This work ethic has seen the boys add another string to the company’s bow with OCADO now selling their sausages commercially.
But the boys are the first to acknowledge these remarkable achievements have not come without help.
Olly’s teammates including England internationals Chris Robshaw and Joe Marler plugged the bangers and players winning man of the match awards have attributed their performance to eating the sausages pre game live on BT Sport.
“I was pretty shameless in calling on the boys for favours,” Olly, who also played for Bristol, admits.
But in fairness Jolly Hog – with it’s tag line of ‘three brothers, no porkies – has received plenty of unsolicited praise from some big names in the food world too.
Chef Michel Roux Junior told GMTV viewers they were his favourite sausages and Jamie Oliver saw one of the boy’s offerings on Twitter and commented ‘bloody hell stadium food has got better.’
Olly said: “I like to think it’s the ‘three brothers – no porkies’ tag line paying off. For us it’s about being honest about what’s in the product – they are all freedom pork and gluten free – and being passionate about producing really good food.
“I have gone from making sausages in my kitchen to selling them at festivals and getting OCADO on board – it’s been a pretty special time for all of us.”
Full story from the Bristol Post