YOGA BRUNCH at Wild by Tart with Kelly Brooks

January is the perfect time to do something that nourishes your body and mind - at Wild by Tart we are offering the perfect opportunity to do just this with our Yoga Brunch on Saturday 27th January.

The morning will start with a 90min Iyengar Yoga alignment class with Kelly Brooks. This will be followed by a three course feasting menu that focuses on a nutritional, seasonal, and a sustainable approach to food. A wholesome morning leaving you feeling healthier and ready to start the year.

In this you class we will focus on warming poses to improve our immunity in the winter months, aid our digestive fires, and focus on building strength as we improve our postures with an understanding of our alignment and body.

Please remember to bring a yoga mat.

January 27, 2024
90 minute class at 10.15am, followed by brunch at 12pm
Doors open at 10am

KELLY BROOKS is a specialist Iyengar yoga teacher with over 15 years of experience, continuing her training with regular trips to India to refine her teaching, deepen her knowledge of yoga and her particular interest in anatomy. In her classes you can expect clear demonstrations and precise instructions. Kelly likes to add fun and creativity in her teaching. She wants to make yoga accessible to everyone, encouraging people to challenge themselves whilst also giving them space to relax from their hectic lives. Kelly believes if you can breathe you can do yoga. It isn't about being flexible, it is about balancing our hectic lives.

WILD By TART is a neighbourhood restaurant set within a multipurpose space. Housed in a former power station and coal store, the 9,000 sq. ft site combines a restaurant, bar, retail store, events space, and photography studio. Founded by Jemima Jones and Lucy Carr-Ellison, the successful duo behind bespoke catering company Tart London. The restaurant offers a relaxed menu. Inspired by places and people they love, Lucy and Jemima cook food with big flavours and seasonal ingredients, sustainably sourced where possible. Dishes are served from an open kitchen with counter seating, wood burning oven and charcoal grills. They strive to source all our ingredients locally, and where possible from Jemima and Lucy's respective farms in Somerset and Northumberland.