Sylvia’s seeds of success
In Lancashire, there are experts dedicated to producing some of the best produce for some on the country’s best kitchen. Sylvia Travers, head gardener at the Michelin-starred Moor Hall in Aughton, is responsible for creating the best standard of fruit, vegetables and micro herbs to be used in the kitchen a few steps away.
Sylvia, who previously managed the fully restored and functioning Victorian kitchen garden at the Lost Gardens of Heligan as well as being director at The Farm at L’enclume in the Lake District, has spent almost two years crafting a garden space that will perfectly work with the demands of its Michelin starred restaurant.
Sylvia works closely with chef patron Mark
Birchall and his team to produce unusual herbs, baby vegetables, fruit, cut flowers and more for the Moor Hall dining room as well as it’s casual dining restaurant, The Barn, and the rooms for guests.
She uses outdoor growing space as well as walled borders, cold frames and glasshouses.
‘It’s been a busy but exciting place to work,‘ said Sylvia, who also hosts garden tours at Moor Hall. ‘I came in at the beginning and was able to design the gardens in a way that I knew would work best. That’s a really thrilling prospect and it’s not something everyone gets the opportunity to do. It is challenging and not everything works. But when it does, it really is very exciting.’
Sylvia Travers, the head gardener at Moor Hall in Aughton