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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Bonus Episode - Amos Kipruto
Perri Shakes-Drayton: from 400m hurdles to the London Marathon
Running with a terminal illness
Bonus Episode - Peres Jepchirchir
Emile Cairess: meet the rising star of British distance running
Richard Askwith: why age is no barrier to your best running
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The power of the run/walk
Alex Dowsett: running and haemophilia
Steve Magness: Why We Get Mental Strength All Wrong
Running and stress: how to find the right balance
Jenni Falconer
Is running backwards the injury-prevention hack you need?
Emily Maye and the art of capturing running
The Spine race recap with Damian Hall and Hannah Rickman
Elsey Davis on her Bob Graham Winter Record
How to plan a running adventure with Gavin Boyter
Helen Thorn: "If I can run a marathon, so can you"
The Christmas 2022 episode
Lauren Fleshman: my life running in a man's world
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