HOG ISLAND PROVISIONS™
Original sausages - handcrafted with passion
- OUR PEOPLE- OUR STORY -
At HOG ISLAND PROVISION ™, we make the food we love.
Our products are handcrafted in small batches, using old-fashioned techniques with carefully sourced ingredients.
The recipes combine traditional tastes with influences from around the world.
Chef Gal Kotzer is an internationally renowned chef who trained at the French Culinary Institute and L'Ecole in New York City. His career took him to the "Grand Lido Negril" in Montego Bay, "The Cove" and "Reef" in Atlantis and the "Ocean Club" in Nassau, The Bahamas.
Since 2016, he has been Chef and Co-owner of "Pink Octopus", a critically acclaimed Seafood and Specialty restaurant in the exclusive Palm Cay Resort in Nassau. Originally from Israel, he opened the Hawkings Hill venture in 2021, specialising in Middle Eastern dishes combined with a Caribbean flair.
Ulrich Voges is an art historian, entrepreneur, and food aficionado. Since moving with his family to the Bahamas, he has missed the taste of original, high-quality sausages. Until he met Chef Gal, he had to carry his provisions in suitcases from his various trips abroad. This is finally changing now.
Ulrich was also the founder of "Lion King Bahamas," an enterprise that introduced the invasive lionfish as a delicacy to the restaurants in Nassau. He also founded "Little Bee Dancer," which was at the forefront of the beekeeping movement in the Bahamas. Food sustainability and local food sourcing are one of his main concerns.
Why the name "Hog Island" Provisions?
Until 1962, the now world-famous "Paradise Island", with attractions like Atlantis or the Ocean Club, was known as "Hog Island". In 1959, Huntington Hartford, the heir to the A&P fortune, purchased the island to develop an exclusive resort and casino. "Paradise Island" seemed the more fitting name for such a location.
"Hog Island Provision" takes it back to the authentic roots and traditional ways.