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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Runner's World Podcast