Tell us about Oink, what did inspire you to open up this pop-up?
I worked and lived in Dubai for over 5 years and constantly found myself with a fairly hefty yearning for pork – a scratch that is particularly difficult to itch in that part of the world. Once I was back living in London I swore to myself that I’d never again go without those delicious little porkers and Oink was born. It’s been a culinary dream for a while and can’t wait for the doors to open on launch night and meet London’s fellow swine-diners.
What is unique about the restaurant?
We’re all about the pig and we’re very single minded in that respect. We want the menu to constantly evolve to show Londoners cuts and flavours that they have never experienced before. Oink focuses on all different parts of the resplendent pig, from ear to curly tail and it’s reflected heavily in everything from the menu to the piggy décor.
How did you select the menu for the restaurant? and What is your signature dish that everyone has to try?
Each dish concentrates on the different part of the pig but The Cheeky Nuts have definitely got people talking – they’re the Pig’s Cheek and Black Pudding Nuggets. The Salt Bacon infused Bloody Mary has also been an early favourite. We intended the Bacon Salt to be stirred into the Bloody Mary, but we’ve spotted a lot of guests knocking back the Bacon Salt straight. They can’t get enough of the stuff. We might even start packaging it up for people to take home!
Why did you choose Shoreditch/East London for the new restaurant?
Shoreditch is at the hub of the most innovative ideas and concepts to come out of London. It’s ideal location gives new start-ups, like Oink, an opportunity to thrive. I’ve also found that the people in East London are always looking for the next new restaurant or bar or experience which makes it perfect for a niche pop-up like Oink. I spent a fair few years as an Art Director working in Shoreditch or nearby and you’re never too far from amazing food or a great hidden bar.
What would you say has been the most memorable experience while developing this business?
Just the whole experience of opening a new restaurant from sketches on paper to seeing the whole idea come together on a plate. Also the response to the concept has been better than we could have hoped. I think it’s because of the versatility of the meat. The amount of different flavours you can get out of one animal is quite staggering.
What are your future plans?
The dream is to take Oink and the Swine Dining concept to a permanent home. Right now all we’re focusing on is our curly-tailed friends, but never say never.
