Cycling and food are two of my passions. Sometimes I wonder if the main reason for the former is to create a calorie deficit that excuses my intake of the latter.

View from the hot seat

I recently had the privilege of enjoying Dinner on the Pass in The Sheraton hotel’s One Square kitchen. The cycling equivalent of this foodie experience would be to ride in a pro-team car that’s driving ¬†alongside the peloton: sitting at the pass, watching the kitchen work at full steam; the brigade of chefs in perfect synchronisation, gathered around their leader, selflessly doing his bidding, preparing the ground for a team’s grand victory; at the feed zone, the musettes hold more promise than energy gels and rice cakes. Continue reading “Dinner On The Pass”