20/07/2026
Another amazing write up by Kate Ryan, such an incredible honour in our first year ✨
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CIARAN TEDFORD, EXECUTIVE HEAD CHEF, ALARIA, SCHULL
EXECUTIVE Head Chef Ciaran
Tedford of Alaria in Schull Harbour
Hotel has a career spanning a number of famed Munster restaurants. Great ingredients are not new to him but he relishes the particular quality of, and proximity to West Cork's larder.
The quality tends to be very good.
I deal with small suppliers, like The Fish Station in Skibbereen, where I can source fresh seafood six days a week. Mussels are always fresh and great quality, and I'll ask what's
good to put on the menu's market fish choice - monkfish here is very good quality, so I use that quite a lot. I order foraged ingredients from Epi Rogan of Fiain Wild Foods. She'll always have something interesting she's foraged from the coastline around here like Rock Samphire or Sea Purslane. I'll use that for seasoning dishes, garnish and presentation. I might ask her for a different type of seaweed I want to play around with.
The restaurant, Alaria, is named after a type of seaweed and I make my
own seaweed powders to add flavour or garnish a dish.'
'There are a few little herb hotspots around Schull where we can pick wild oregano, mint and sage.
If I want lobsters, l'll give Evie from Mizen Head Catch a call and they'll be here sitting here waiting for me at 8am the next morning.
It's amazing!'
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