To celebrate the opening of our brand new Summer House – the Gallivant’s very own 80sq m yoga and wellness studio – we are teaming up with London yoga studio Union Station, to bring you a fun and diverse schedule of wellness and yoga retreats to warm the body as we approach the summer months.
Sunday 19th to Tuesday 21st April, Vinyasa Flow and Meditation with Zara Miranda (Union Station).
Day 1 – Sunday 19th:
You will arrive and check-in to one of our rooms before 4pm, with herbal tea, detox tonic and a healthy slide of cake waiting for you in our snug or in front of our fire. We will then be serving an early sharing plate dinner, where you will get the chance to speak with your teacher Zara, and meet some of your fellow yogis. There will be plenty of time to change after dinner, so that you are ready for your first class in our Summer House.
Day 2 – Monday 20th:
Rise and shine to the best possible start to your day with a Vinyasa Flow class, followed by a super nutritious and immune boosting smoothie and breakfast plate. There will be another optional class for those who continue to feel energised, before a spring-inspired buffet lunch, detox tonic and plenty of water!
We want our guests to make the most of their time in our local surroundings, so you will be given an open afternoon to explore our beautiful coastline or neighbouring medieval town Rye. Upon your return, we will be taking you on a mindful walk on the beach to coincide with the sun setting. You will be served an A La Carte dinner that evening.
Day 3 – Tuesday 21st:
As the sun continues to rise, you will be invited to join another morning yoga class, before having your smoothie and healthy breakfast in our dining room. You will then have the chance to say goodbye to new friends, and ask Zara any more of your burning mediation questions before heading back to the real world! Please book in advance if you wish to stay with us a little longer for some lunch or dinner that evening or some time in the near future.
About Union Station London:
Union Station’s mission is to create a space for yogis to slow down from the fast-pasted nature of our lives and encourage us to take time to connect to ourselves and our community. Their teachers have been carefully chosen and have their unique backgrounds, experience and styles. Founder, Paula Dao Gray, who has worked in the yoga and wellness industry for more than a decade, launched Union Station to share her love for the practice to the many Londoners who do not take the time to connect back to themselves.
ONE NIGHT PACKAGE
- Two night stay in one of our lovely rooms
- Four yoga classes held in our Summer House
- A meditation sunset walk on our beach, across the road
- Regular healthy tonics and fruit-infused filtered water
- A buffet lunch and dinner, and a choice from the A La Carte on your last evening
- The undevided attention and guidance from an extremely passionate and experienced yoga instructor, who specialises in Vinyasa Flow yoga and meditation
Sunday afternoon to Tuesday morning
From £404 per person for two sharing a Garden room
From £551 per person for single occupants
If you would like to book this retreat please email here or if you would prefer call 01797 225 057
A La Carte (sample menu) - to edit
Kent beets, pickled plums, lambcress, rye bread (pb) 8
Sharpham Park speltotto, Sussex wild mushrooms, creme fraiche, Sussex Charmer (v*) 11 | 17
Uig Lodge Atlantic smoked salmon, pickled cucumber, sourdough 11
Chargrilled Newhaven cuttlefish, braised fennel, lemon mayonnaise, seaweed crisp 9
Mussel escabeche, green onions, sea purslane, Alexander 9
Dungeness crab, chicory, fennel, chilli, orange dressing 14
Roast partridge breast, confit leg dumpling, rainbow chard, Pinot Noir jelly 23
Roast garlic gnocchi, butternut squash puree, crown prince, pumpkin seed pesto (v) 19
Baked Peterhead cod, mussel cream, kale, chorizo crumb 21
Romney Salt Marsh lamb cutlet, crispy belly, braised onions, curd cheese, wild garlic oil 24
Newhaven sea bream, rainbow chard, parsnip, hazelnuts 21
Whole roast Rock a Nore plaice, Sussex winter chanterelles, seashore vegetables 20
Hastings huss, yellow split pea curry, crispy shallot, yoghurt 19
Heritage carrots, burnt honey butter (v) | Seasonal local greens (pb) | Mixed garden and foraged leaves (pb) | Chard gratin, Sussex Charmer (v) | Morghew Park potatoes, seaweed butter (v*) | Fries, onion and thyme salt (pb) All 4.5
Treacle tart, Northiam dairy crème fraîche (v) 7
Monbazillac Chateau Fonmourges 2015 Dordogne France 8
Willie’s Chulucanas dark chocolate mousse, coffee ice cream, hazelnut (v) 8
Barbadillo Pedro Ximenez Sherry Spain 9
Poached Kent pear, gingerbread, chantilly cream (v) 7
Three Choirs Late Harvest 2018 Gloucestershire 12
Cairne Farm blackberries with blackberry sorbet (pb) 7
Oxney Organic Estate ‘Champagne’ Rosé NV East Sussex 12.5
Wigmore – unpasteurised sheep’s milk, sweet, burnt caramel flavour, Berkshire (v)
Kentish Blue – unpasterised cow’s milk, young blue cheese with a gentle smooth flavour, Kent (v)
Baron Bigod – unpasteurised cow’s milk, brie style, Suffolk
Ashmore – unpasteurised cow’s milk, cheddar style nutty, buttery, flavour, Kent (v)
Ellie’s Original – pasteurised goat’s milk, crumbly, clean fresh flavour, Kent (v)
Two 8 | all of the above 16
Make yourself at home
- Relax, put your feet up, play backgammon and let the world go by in the Snug
- Try some of the freshest local English produce in the country
- Read a good book in one of our armchairs near the fire
- Sit at the bar and enjoy on of our many English champagnes
- Gallivant on the beach and blow away the cobwebs ready for dinner