TONY McGill and his partner Fiona Bee set up their thriving Mull bed and breakfast, Pennygate Lodge in May last year. Despite having no experience in the hospitality industry, they were eager to challenge themselves. Pennygate has been a key economy driver on the island with the majority of the food served in the restaurant made on Mull and food waste being converted into compost for the island’s households.
Name: Tony McGill
Age: 59
Position: Co-founder
WHAT’S YOUR BUSINESS CALLED?
Pennygate Lodge
WHERE IS IT BASED?
The Isle of Mull
WHY DID YOU SET UP THE BUSINESS?
MY partner Fiona was running her own design garden maintenance business in the Cotswolds and I was living in Birmingham at the time. I saw Mull and fell in love with it. It’s a stone’s throw from the mainland and a complete change of lifestyle from living in a city.
Life is slower paced in Mull but since the business is fairly new we are both working harder than we have ever worked. We want to get it right.
In April 2015 we had various discussions with the council because it is a grade D listed building. The builders were on site for 10 months as it needed to be expanded and given new windows and a new roof. We opened in May last year.
We loved our chef’s passion for Scottish produce so brought him and his family over. We also have Sarah who does PR work for us and young schoolgirls who work for us during the holidays. We are open 11 months of the year and shut in January.
We sold up our houses in the south and took out substantial loans. It was a leap of faith but it is a bricks and mortar business, tourists will always come to Mull. The challenge is making sure they are aware of what we offer.
HOW IS IT DIFFERENT FROM COMPETING BUSINESSES?
WE can give guests bespoke attention. Our cuisine is up there with the best in Scotland. Other establishments on Scottish islands are Michelin star recognised and we have been compared to them. We have something like 33 gins and 17 whiskies in the bar and we’re trying to appeal to everyone.
All meat and fish where possible is sourced from Mull. We don’t serve chicken because no one on the island makes chicken. Some of our fish comes from Oban but we can get mackerel from here.
We get some of our vegetables from islanders too when it is in season. It is down to the chef to rotate the menu seasonally. We mention where our food comes from in the description on our menu. We also have a map where we can show people exactly where the produce comes from on the island.
We are also trying to cut back on the amount of food waste that goes into landfill so we work with food composters and that compost goes back into local households.
WHAT IS YOUR TARGET MARKET?
WE had people in last year doing photography for the website and they were surprised they were the oldest people there and they are only in their mid-40s. We get a lot of people in their 60s, 70s and 80s as well but there’s a significant number of young couples. We can give people more attention than bigger establishments.
The lodge is open to non-residents as well. Islanders and folk staying at cottages often come to the restaurant.
WHAT DO YOU ENJOY MOST ABOUT RUNNING THE BUSINESS?
I LOVE meeting people. We are both very sociable and outgoing people. It ignites your passion when people leave here with a big smile on their face. The gratification is enough really. Hopefully how passionate we are comes across to guests.
WHERE DO YOU HOPE THE BUSINESS WILL BE IN 10 YEARS’ TIME?
WE want to be known as the destination to be in Mull. We want to still be doing our bit for the island. We will hopefully be able to work less hours but will still drop in and out of the business. We’re hoping we can get youngsters to follow our career path. Working here might not be for all of the young people we have helping out in the summer holidays but one of them might decide they want to rise through the ranks when they leave school. Our chef is making a name for himself. We hope having Pennygate Lodge on a CV will be a reputable name someday. All we’re trying to do is put Mull on the map. We are so grateful to be doing what we’re doing. People are so welcoming in Scotland and it has been everything we had expected and more.
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