Sylvia has worked in horticulture for 20 years, having studied at the Botanic Gardens in Dublin and at Reading University – with a detour to Denmark to complete a PhD in plant science. She has specialised in edible horticulture throughout and ran the productive gardens at The Lost Gardens of Heligan before setting up and running kitchen gardens for Michelin starred restaurants. Sylvia currently works at RHS Bridgewater and oversaw the construction and planting of the Paradise and Kitchen gardens.
Describe your approach to teaching
My approach is practical and hands on but also explains in simple terms why we employ particular gardening techniques when pruning and training fruit and growing edible crops.
What inspires your own work?
I enjoy understanding the science behind growing edible crops and ways it can help improve how we garden. No-dig gardening and encouraging biodiversity are also central to what I do.
West Dean College and Gardens are part of a registered charity and relies on the support of generous donors, friends, legacies to help us deliver world-class education in conservation and the creative arts and maintain our award-winning gardens.
