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Join Laura Gilmore for a transformational yoga weekend where you will be taken to the depths of yoga practice, to meet yourself in the depths of winter, and to see what you need to hold on to, transform, or let go of. The yoga sessions combine asana, pranayama, and bio-energetic practices to enable you to experience the subtle body where the prana may be restricted or excessive, and to balance the poles of prana from root to crown.
There are rooms for every different taste and budget on this retreat. If you have a friend or a partner who would like to attend this retreat without partaking in any of the yoga, Bristol City Yoga will be able to offer them a discounted rate.
Yoga Alliance UK (Yoga)
Laura Gilmore has practiced yoga since 1990 and has been teaching since 2002. She is a registered senior yoga teacher with Yoga Alliance UK and teaches with warmth and humor to bring the ancient wisdom of yoga alive. Her classes include opportunities to release and relax deeply, as well as to challenge oneself on a physical level, finding greater ease and understanding within body and mind.
Nestled in a secluded Somerset valley near Frome, 42 Acres combines exquisite beauty and environmental consciousness to create a venue that is inspiring like no other. They have used reclaimed materials to outfit the interiors of the property. All of their power is renewable and self generated through biomass and solar.
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The food at 42 Acres is an incredibly special part of what they offer. Everything is hand-made from fresh ingredients in the relaxed, sunny atmosphere of the farm kitchen, and their in-house chef draws on a deep practical knowledge of the cleansing properties of raw vegan foods, healing whole foods, and the nourishing properties of Paleo dieting.
They pride themselves on an integrated and uncompromising food policy which is organic ingredients in almost every case, sourcing from world-class local small-scale artisan growers and producers. This includes superb organic and raw goat, sheep, and cow’s dairy; organic sourdough baker, the chef’s own sauerkrauts, ferments and pickles; all oils are cold-pressed and organic, the use of celtic sea salt only, and a sugar-free kitchen.
Please book your flight to arrive at Bristol Airport (BRS).
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