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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Why 2021 will be the year of the runner
What is the gait cycle?
We speak to Ally Beaven, author of 'Broken'.
Danny Bent, co-founder of the One Run Global Challenge
Sophie Raworth: running during the lockdown
Michael Crawley: How to Train Like an Ethiopian Distance Runner
Running a marathon in every country around the world
Have you ever been harassed on the run?
Kate Carter: in praise of shorter distances
Shareefa J: running and body positivity
The future of Black running
Jon Albon: how to get out of your comfort zone
London calling: when Joe Stummer ran the London Marathon
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Running kit essentials; what you really need
World Suicide Prevention Day: it's ok to not be ok.
Dr Andrew Jones: physiologist to record breaking marathoners
How to run a virtual race
Jimmy Watkins: running and punk rock
We talk to The Outrunners Charity founder, Tyler Williams-Green
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