Nia with Nefra
19:00 - 20:00
Nia technique combines the best of many
disciplines from the east and the west, engaging your mind and body in a
class that is a great deal of fun. Listen to your body to work at a
level that suits you, and use your imagination to release tension. Feel
refreshed and energised working with flexibility, mobility, stability,
strength and agility to develop and maintain your fitness.
This is part of The Tango Club's supporting social
dancers programme. Find out more about
Nia
Suitable for everyone. £10
Contact Nefra
for more details.
Adelante
20:30 - 22:00
Our Friday Adelante class has been enjoyed by dancers that want to
investigate their dance. The class is an exploration of the
possibilities in tango and ourselves the material is suggested by what
we observe in ourselves and others and driven by a desire to understand
and improve. This is an energetic and challenging class as we actively
encourage your contribution to the learning process.
Liz and Nefra will teach with Greg or Bennie -
occasionally all four of us will be there. Each teacher brings a
different style and expression to the dance. All of us believe that
tango, at its best, is improvised. We aim to develop your sensitivity,
communication and technique to enable each of you to find your own
dance.
Each month we will use a theme to encourage you to develop awareness of
yourself, your partner and other dancers. Examples of themes that we
have explored recently include: Line, Balance, Touch.
Do come and join us!
Level 4+
(intermediate 1)
entry includes the milonga
£10
members, £12 for non-members
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Midnight Milonga
22:00 - 02:00
A
lovely evening where you can relax and chat, listen and dance.
Midnight
Milonga at The Tango Club will present both traditional tangos and innovative
music exploring some of the modern tango developments.
Members £8
Non-members £10, Voyeurs £6
Friday Rehearsals &
Practice
The studio at the club is available on Fridays for
practice, rehearsals or private lessons, ring or email for
further details.
photo by David Canning
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