A sociable afternoon offering a flowing dynamic hatha class before we enjoy a delicious two course seasonal Italian lunch at Poco in Alfriston.
Date and location
Date Saturday 30 November 2024
Location Alfriston Memorial Hall and Poco, Alfriston
Investment £47
TIMETABLE
12pm Welcome
12.15pm Dynamic Hatha class including Breathwork and Yoga Nidra
1.45pm Walk over to Poco
2pm Seasonal Italian two course lunch
More information
Yoga – We will practise Dynamic Hatha. A style of yoga where we hold some poses and flow for others.
Please visit the FAQ section of my website to learn more about yoga. This class can be adapted for beginners. Please bring a yoga mat with you, all other props are provided.
Yoga Nidra – A term that translates as ‘yogic sleep’. It’s a guided relaxation that allows you to feel the benefits of deep sleep and it’s a place where the brain waves are unable to accommodate stress or anxiety. More information about Yoga Nidra is available under the News section of my website.
Food and drink – Poco change their menu depending on the seasonality of produce and availability. They have an extensive wine selection which is exceptional, but this is not included in your investment.
Please do let us know if you have any special dietary requirements on booking.
Poco have requested we select our lunch choices ahead of the event, I will email you 1 week before to confirm.
Menu
Poco, Alfriston
Lunch Menu for November –
STARTERS
ZUPPA DI TOSCANA
A creamy, smooth, traditional Tuscan soup, with pureed potatoes, canellini beans, white onion, cream, our homemade vegetable stock, spinach, topped off with basil oil and croutons. Our soup is made exclusively with local produce, sourced from the many farms around us.
INSALATA DI GORGONZOLA
Whipped gorgonzola covered with red radicchio and locally grown rocket, a sprinkle of fresh walnuts and dotted with a pickled walnut purée and finished with thinly cut slices of pear.
MAINS
BEEF SHIN TAGLIATELLE RAGU
Our ragu is cooked over 12 hours. The first day we cook the beef shin for 8 hours with the bone.
The bone marrow melts into the sugo and develops the flavour. We then leave it to rest over night whilst making a stock with the bones to be re-introduced back into the ragu. The tagliatelle is made fresh every morning.
THE POCO
You will find our poco being made fresh every morning in the window. It is born from small osterias around Bologna where they make the labour intensive tortelloni, a filled pasta. We start with rolling out sheets of fresh pasta and then we pipe in a Sussex ricotta and parmesan with flat leaf parsley filling and close the pasta, fry sage leaves in butter to create a sage butter baste.
RISOTTO AI FUNGHI
This is the timeless Autumn risotto that Nonna made to an emotional standard. Debased with Pecorino white wine and cleverly layered with Ceps, Girolle and Porchini mushroom, this risotto creates memories.
DESSERTS
HOMEMADE SICILIAN LEMON SORBET served with a cold shot of vodka
POCO PANNA COTTA topped with a blackberry
ITALIAN MERINGUE served with plum sorbet on a amaretti crumb, lemon balm and a plum gel
TIRAMISU
AFFOGATO served with our homemade vanilla cream gelato and amaretto
2 courses are included.
Please note that alcohol and soft drinks will incur an extra charge and are not included in the price.
Book soon to avoid disappointment
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