Much-loved Edinburgh institution marks 25 years in business

The Herald Scotland

27-05-2025

Starting as doors open at 11am across all three Edinburgh shops – Victoria Street, Royal Mile and Hanover Street – the promotion will run until the rolls are sold out.
The much-loved Edinburgh institution, which marked 25 years in business earlier this month, is giving fans old and new a chance to join the celebrations in the tastiest way possible.
Co-founder Adam Marshall, whose family farm in Berwickshire still supplies the business, said: 'This is our way of saying thank you, to the locals, students, office workers, and tourists who've queued at our counters, rain or shine, for the best part of two and a half decades.
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'We thought long and hard about how to celebrate turning 25, and what better way than to serve our signature rolls at a price that gives everyone a bite of the nostalgia?'
Oink's famously simple offering, pulled pork rolls served hot with optional haggis, stuffing, crackling and sauces, has seen it become a cult hit.
The shops serve thousands of customers each week, with visitors from across the globe making the pilgrimage to try the city's most photographed pork offering.
Co-founder Sandy Pate, who still farms just a few miles from Adam, added: 'We've been blown away by the reaction to our 25th year, and we know that in today's cost-of-living crunch, a roll for £2.50 feels like a proper treat.
'We can't wait to see the queues and the smiles, it's going to be a busy day, so we're urging people to come early, come hungry, and bring their piggy banks.'
From humble beginnings at the Edinburgh Farmers Market, Oink's signature rolls quickly developed a following. Their first permanent shop opened in 2008 and has since expanded to three locations in the capital.
The Oink roll has even earned international recognition, featured on the hit Netflix food show Somebody Feed Phil, and championed by stars including Radio 1's Greg James and foodie and comedian Ed Gamble.
Despite the attention, the business remains fiercely independent and family-run, with Adam and Sandy still hands-on and proudly sourcing all pork from their own farms in the Borders.