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Hog-roast business, Oink, which has three shops in Edinburgh – on Victoria Street, Canongate and Hanover Street – is celebrating 25 years of serving up its 14-hour slow-roasted pork.
Adam Marshall, who co-founded Oink with Sandy Pate, and farms land near Reston in Berwickshire, said: “When we started out, we weren’t trying to build an empire – we were just two farmers trying to stay afloat during a tough time for the pig industry.
“We built our own ovens, turned up at farmers markets and hoped people would give it a try. To still be here 25 years later, serving hundreds of thousands of rolls a year, is something we’re really proud of.
“We’ve stuck to what we know, kept it simple and done it our way. The fact people still queue up for it means a lot to us.”
The family-run firm now employs a team of 30.
The founders plan to make this a record year for the business, with a target of selling more than 250,000 rolls in 2025.
Adam concluded: “Edinburgh’s food scene has changed a lot over the years – there are more chains, more trends and a lot of investment. We’ve just stuck to what we know: good pork, cooked slowly and served simply.”
Oink’s pulled-pork sandwiches come in three sizes, with either sage and onion or haggis stuffing, along with a choice of sauces, including apple, mustard mayo, barbecue, chilli cheese or chilli jam.
Image: left-right, Adam Pate and Sandy Marshall
