Our guest this week has worked in some of the world’s best restaurants. But he left the world of fine-dining behind to run and cook with some of the planet’s greatest trail runners. He’s baked banana bread with Ricky Lightfood in the Lake District and made compote with Emelie Forsberg in Norway – and he’s written about what he learned, about food and running, in a new book: Eat, Run and Enjoy.joins us to explain more.
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When should you replace your running shoes?
How to create stronger feet for running
How to recover after a big race
Georgia Bell: the rising star of British distance running
How to cure the post-race blues
Mastering the mind games of the marathon
How to run your perfect marathon
How running gives us hope
Unsanctioned races
Persistent running injuries – and how to fix them
Sarah Perry and backyard ultra running
An ultimate guide to treadmill running
Unorthodox training methods
Running and the LGBTQ+ community
Running the Bob Graham Round in Mid-Winter: Henriette Albon
Aimee Fuller: movement, mindset and running in North Korea
Running and shin pain
Harassment on the run
How to run your best marathon - part 2
How to run your best marathon - part 1
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