Yasmin Strutt

Yasmin began her yoga journey in 2014, originally using it as a method to cope with anxiety. After realizing it was more than a hobby, she decided to embark on her teacher training; originally starting with 200 hours in Hatha Yoga, then moving on to complete advanced modules in Pranayama, Vinyasa, Yin & Meditation. She aims for her students to leave her classes feeling rejuvenated and grounded with a greater sense of self-awareness.As a trained plant-based chef from Leith's School of Food and Wine, she puts passion into her food proving that taste does not have to be compromised due to food preference or allergies. She prides herself on ensuring every dish is made with love and enjoys keeping food flavourful and wholesome.