Join us for a morning of calm, relaxation and tranquility on Tuesday 6 November, in the beautiful surroundings of the Estate. Set in acres of rolling hills and countryside it is the perfect setting for immersing yourself into deep relaxation – connecting mind, body and soul. The 75-minute yoga session will be led by expert instructor Jasmine Lambert. Jasmine’s teachings have been passed down by some of the world’s most extraordinary teachers with her style of yoga influenced by a deep connection to nature, astrology and aesthetics forming a balance of Yin – Yang movement. Classes attentively coordinate with planetary influence and earth’s seasons, inviting students to experience equilibrium on the mat.
After you have worked up an appetite, our chef Inge will prepare a nourishing and delicious vegetarian brunch where you can connect with others around the table and absorb the richness of Boconnoc’s inspiring interiors. Inge, who has many years’ experience as a private chef has recently embarked on training in macrobiotics, which is where the diet aims to balance the supposed yin and yang elements of food working in line with Jasmine’s yoga teachings.
Tickets are £40 each (plus a small booking fee of £2.51) and include:
-75mins Yoga with Jasmine Lambert of The Yoga Garden
-Your yoga mat (please feel free to bring your own)
-A refreshing and energising juice for your post session wind down
-A delicious vegetarian brunch (with plenty of vegan options too) laid out on our dining room table, including a -selection of delightful salads, soups, main dishes and balanced sweet treats
*The brunch will consist of delicious vegetarian and vegan options, but please do let us know if you have any other dietary requirements when booking.
About our chef
Inge, originally from Belgium, has been living and working in Spain for many years. She has more than 20 years of experience working in kitchens of renowned restaurants, some with Michelin stars, and as a private chef. She studied cookery in one of the best cooking schools in Belgium to master her culinary skills whilst also studying oenology. Since then she has worked across the globe on private yachts, in embassies and private residences. Now she works as a private chef working with a variety of clients in their homes. In her own words: “I like simple flavours, letting the character of every ingredient shine and not impose over the others, achieving a balance of flavours that explode in your mouth at every bite.”