There’s definitely something about chefs. It’s quite hard to put your finger on what exactly it is, but there’s an indefinable quality about these larger-than-life personalities who produce food to die for, that makes them fascinating interviewees.
Did you ever see the piece I did for The Western Morning News about having my legs waxed?
Cyclists are by no means immune from bad habits. From gorging on the wrong foods to ineffective signalling, wasting energy (through bad technique) to failing to maintain our precious kit; few of us can claim to be completely free of negative quirks.
Imagine the scene: the sun is shining and the birds are singing. You’re on your bike, riding at that perfect pace: not too slow so you’re burning carbs, not too fast so you take in the vista around you. Your freshly-shaved legs are looking good in perfectly fitting shorts and your tan lines are maturing nicely – in fact, it would be easy to be mistake you for a pro. You chat with fellow riders who are great company, while other road users happily, safely and respectfully keep their distance. The only thing on your mind is what type of coffee to order when you arrive at the friendly little café that lies just beyond the crest of the next rewardingly challenging incline.