Part of WUWO Magazine’s ‘Comedy Take Over’ edition.
During the August festivals, Edinburgh transforms pretty much into a 24 hour city. With clubs closing around 5am and shows starting again as early as 8am, there is little time for rest.
For this reason, festival goers are often on the lookout for a place to slay their hangovers, refuel and battle on through the festivities.
WUWO Magazine has investigated and done the homework for you. We hit the streets in Edinburgh and quizzed the locals to vote their city’s best hangover grub. And the award goes to… OINK!
According to residents, the best rescue from the inevitable hangover is one of Oink’s freshly carved “delicious Scottish hog roasts.”
Maria meets up with the team at Oink’s cosy venue on 34 Victoria Street, just up the Grassmarket, to sample the hog and witness the whole roasted beast in the window for herself.
As I enter the quirky black and pink shop I am greeted by Katie Dudgeon, 24; Alex Pate, 22; and Andy Tait, 23. Katie and Andy call themselves “slaves of the pig” as they have been working at Oink for several years. Alex does occasional shifts, but Andy tells me that she cannot be a “slave of the pig” because she’s the “boss’s daughter”.
I ask what a typical weekend at the Oink is like. Katie responds: “On Sunday mornings, people always ask for the crackling and an Irn-Bru with their roll and that sorts them out. Some people come when they’re still drunk.”
There are three different roll sizes. The Piglet is the smallest, the Oink is the medium and the most popular, the biggest one, is the Grunter, which can hold around 250 grams of pork. All are served with a choice of sage and onion, chilli relish, haggis or apple sauce as well as the option of a slab of crispy crackling to top it all off.
“We get a lot of stag groups,” Katie continues: “Once a guy, probably the best man, broke the record and ate five Grunters. He had meat sweats but his friends were cheering him on and he finished them in about one hour.”
Alex also says: “Somebody from a hen party tried to buy the head because they wanted to wear it. I love meeting the customers, they’re always very funny and try to say puns like: ‘I’m going to pig out’ or ‘I’m going to go the whole hog’.”
I am also told of how people are always taking photos of the pig and that some people just stare at it. They also say that people ask them if it is chicken or haggis, and that once, a drunken man actually said: “Is that tuna?”
One day, David Hasselhoff was spotted passing by. All watched while he stopped and stared at the lying hog for a couple of minutes before carrying on along his way.
Andy says: “We think that Mark Foster, the Olympic swimmer, is the most famous person that has eaten here. Our pork is so good that it converts vegetarians. Once a guy and a girl came in and the girl was vegetarian. We persuaded her to try the pork and after tasting it she said: ‘I’m cured’ and eats pork now.
Adam Marshall and Sandy Pate are the two farmers who started selling their Scottish hog rolls at the Edinburgh Farmers Market in 2001. As the business grew they opened Oink in 2008 and they also do lots of outside catering. The pigs are from Adam’s farm on the Scottish borders and are cooked slowly overnight.
Whilst in Edinburgh, in the event you’re feeling those hangover hunger pangs, get on down there and dig into one of these porky delights.
34 Victoria Street, Grassmarket, Edinburgh, EH1 2JW
Follow them on Twitter @OinkEdinburgh or visit www.oinkhogroast.co.uk