It might be past 3pm on a sunny February afternoon in Edinburgh; but the lunchtime rush is showing no signs of slowing at Oink on Victoria St.

Indeed, the queue is almost out the door as customers squeeze in to order their signature Scottish hog roast rolls- from the “piglet”, “oink” or “grunter” with sage and onion stuffing or haggis and selection of homemade sauces, right up to the “hog in a box”– using the pulled pork and crackling on display in the window.