Serena Coyle

Serena Coyle runs Mediterranea, the only Sicilian restaurant on Mull. Using original Italian ingredients and fresh locally sourced produce, she has created an Italian home-from-home in the village of Salen…

“I really didn’t know  anything about Scotland before I came. I met my husband John in Florence when I was working in an American school. I was actually meant to go to Spain. I never thought that I would come to Scotland. When we moved here, I decided to apply to do a Communication Degree at Napier University in Edinburgh.

“We moved to Mull because John had a posting to Tobermory High School as a teacher, so we just decided to move and have been here now for six years. “

So who came up with the idea for Mediterranea?

“It was my idea. It just seemed so exciting! There wasn’t much to do in the way of marketing jobs when we moved here. So I had to create something, so what I actually did was to set up my own business as a Marketing Consultant. My first job was actually working for Mull and Iona Community Trust, setting up the first food festival. I was trying to promote the produce for the food festival so it was quite funny for me to turn up with the restaurant a few years later!”

Serena likes to keep the business in the family.

“My mum Francesca came over from Sicily when we opened. This is our third season; we are gradually building up the business. My mother came over for the first season and helped to cook in the kitchen, and then went home for the winter. She now comes over every summer, because we are only open during the summer months.”

Are there problems sourcing ingredients living in a remote place like Mull?

“I try and use as much as I can from local suppliers. I use local lamb in a pasta dish on our menu. I use all the salads from Glengorm Gardens when they are in season and all the vegetables that they have. I also use scallops and Shitake mushroom from Dervaig.”

When Serena isn’t in the restaurant she loves the great outdoors.

“John and I both love Mull because we are very much into outdoor things – cycling, canoeing, running. For us it’s like a playground. And I love running because you’re running through the most amazing environment. Living in Mull is not quite as straightforward if you’re not really into the outdoors.

Since I have been here I have done four marathons including Amsterdam and Paris, because I can easily bear the training. I’ve got a very good friend, Babs who is a runner as well. It’s good to have somebody to run with, you can’t do it on your own.”

Serena has a 14-month-old son Sam. So is Sam going to be brought up speaking English or Italian?

“I only speak to him in Italian. He will probably only speak to me in Italian so he will grow up bilingual naturally, but his English will also be strong.”

Did Serena know if there were other Italians on Mull before she came?

“When I moved here six years ago, there was a lady Italian, Juliana Ashford, whose parents are Italian. She moved to Mull eight years before me. It was funny having another Italian living in such a small space. We are now fantastic friends.” 

“Juliana has been running Italian classes. Since Mediterranea opened, people around here have been really keen to learn Italian. I think it’s been a great way to endorse the culture by giving them something Italian – locals have been visiting Sicily and discovering this part of Italy which is perhaps less well known and learning that there is a different way to approach eating Italian food. I hope we’ve challenged the stereotypical way of eating Italian food in this country.”

The success of the restaurant has created a tiny Italian community in Salen.

“My mum is in the kitchen, there’s another boy from Sicily helping her and one that does the dishes.

“I don’t do any of the cooking. I just don’t have the time to look at that side of things. The restaurant keeps me busy throughout the day from the administration and accounts – it’s my day job and then I go to the restaurant at night.

Despite Mediterranea taking up most of her time, Serena is totally dedicated to it.

“It’s just so great getting lovely comments from people, especially when they start eating and taste the quality of the food. They are just totally taken by surprise that something like this has come out of Mull!”

Related Links:

• Mediterranea: www.mullonthemed.com
• Napier University:  www.napier.ac.uk
• More about Mull: www.visitscottishheartlands.com/areas/oban/mulliona.cfm