GEORGIe HOLT

Chinese Medicine and Yin Yoga Practitioner

 
 

No matter the symptom, feeling or emotion. I’m here to help you to help yourself.

When I was 6 years old my mum became an acupuncturist and herbal medicine practioner, so as I got older I started to read all of her books and became fascinated by the numerous ways we could support and nourish ourselves. 

Studio Unfold was born from personal experiences with nervous conditions and post-traumatic stress disorder. My life was moving far too quickly in my early 20s being a private chef in NYC and Miami and all the while dedicating my time to martial arts. My adrenals were on overdrive and I finally discovered the most powerful practice of all - to be still. I visisted an acupuncturist in NYC once a week for a month and the feeling in my physical body immediately shifted. I was able to tune into the feelings of joy, pleasure and safety without outer stimulus.

What was born out of my kitchen has now evolved into my practice Studio Unfold in London, where I bring together the still practices of acupuncture, nutrition and assisted yin yoga to support people dealing with anxiety, post traumatic stress, emotional excess, addiction and different expressions of an anxious mind.

It is important for me to share rituals that are healing to the individual. I don’t want anyone to leave my practice without learning the tools that they can use in any moment. For me, real food, acupuncture, and assisted yin yoga are a few of the most fundamental tools to balancing the pendulum between effort and grace in our lives. How can we move between the pendulum of yin and yang more gracefully, when harder times hit.

 
065A1765.jpg
 
FB_UNFOLD_Cream_circle_orange.png
 
 

Experience

Upon leaving university I started out as a nutritionist’s PA on Harley Street. This involved assisting her with meal plans, organising her schedule and responding to people she had limited time to respond to. Every time I did not understand a superfood, Western medicine or drug, she would insist that I researched the benefits, withdrawals, or side effects. I began to develop an immense knowledge in this field, specifically how we can help heal anxiety and depression through the food we eat, which I was experiencing at this time from being at a desk all day, not seeing daylight and staring at a computer screen. After working in this clinic, treating everything from eating disorders to Crohn’s disease, I realised that food can be our best friend or our worst enemy.

Ever since a young age I knew how happy I was when I was in the kitchen creating. The idea of inventing delicious and wholesome food that could heal others interested me further. I wanted people to taste the love that I pour into the food I create. From then on I started working in plantbased kitchens in Berlin and London, with a dedication to getting extraordinary at my craft.

In 2016, I took the decision to open my own cafe and sell beautiful bowls of porridge, which was the most comforting meal for me at the time. I wanted people to feel the warmth and comfort that I felt from taking the time to sit in the morning and savour a bowl of oats. This was a pivotal time in my career so far, as I gathered a wealth of knowledge about logistics and the running of a commercial kitchen. Nonetheless, I soon realised that owning a cafe all on my own stopped me from travelling, experiencing other cultures and seeing the world, which had always sparked and fuelled my imagination.

This is where I began to start cooking on yoga retreats/teacher trainings, with my first in March 2018 in Miami for Budokon University. This involved planning a 30 day menu for breakfast, lunch, snacks and dinner and executing the dishes for 30-40 students every day.

All the while, I began to fully appreciate the diet of a professional athlete, as well as their wants and desires. I began to understand their complex nutritional profile, but also how little they sit down and really savour the food they eat.

This brought me to realise there were more healing components and modalities I could pick upon to treat people, than simply food. It takes a sweet blend of meditation, stillness, breath, herbalism, and Qi aligning practices like Qi Gong or acupuncture to live a life free of dis-ease.

 

INTERN, FOOD DOCTOR, harley street
2015

chef, my goodness berlin
2016

chef, EAST LONDON JUICE CO.
2016

OWNER OF STUDIO UNFOLD 2020

owner of hygge oats
2017

freelance social media for jasmine hemsley
2017

Chef, Budokon yoga tt
2018

AURICULAR ACUPUNCTURE TRAINING 2020