Paris-Roubaix! What Would Tom Boonen do?

This time last year I was “bricking it!”  The previous November, in a fit of madness I had signed up for the Paris Roubaix, Hell of the North Sportive.  I had convinced myself id have plenty of time to train and get fit for it and then Christmas had hit with all the usual cheese, port and chocolate.

By March, due to a combination of snow, hail, more port and more cheese I hadn’t managed anything over a few 60km rides and some commuting to and from work and was genuinely considering not going.  Two week’s before we were due to leave things got worse, I injured my lower back lifting a table into our new house and could barley walk, never mind cycle, so it really was touch and go wither I would be heading off for Hell.   I was due to be taking part with my good friends, and friends of The BCR Graeme and Iona.  A message from Iona asking me what Tom Boonen would do and the fact that The Hell of the North is the most iconic race on the entire calendar (not an opinion, a FACT) was enough to make me toughen up, stop whining and get on with it.

So two days before we were due on the start line I jumped in the van for the drive through to Graeme and Iona’s new flat in Glasgow.  When we all met we were all excited but also nervous, you hear so much about how brutal the cobbles are and how many crashes, injury’s occur during this race you’ve got to think it’s a bit mental wanting to take part, but if your into cycling and your in the know, Paris Roubaix and Flanders trump everything else, every time, they really are the pinnacle of the cycling year so the excitement was more prevalent than the nerves.  Also, what would Tom Boonen do?


From here it was a 4 hour drive down to Leeds, my back was getting worse, but what would Tom Boonen do?  A short stopover in a hotel including carrying bikes up 7 flights of stairs, my back was getting worse but what would Tom Boonen do?  Up at 5am and onto the bus.  Then stops every hour or so right down the entire country making something like 10 hours on the bus before reaching the ferry, my back was getting worse, you get the idea.   By the time we reached the ferry my pain killer stocks were getting worryingly low but, what would Tom Boonen do?  Stock up on the ferry, that’s what!

For me it was simply slightly wider tyres, 28c Gatorskins to avoid punctures if possible, double bar tape and my secret weapon, extra padded weight lifting gloves!

The ferry journey was 2 hours and then we had another 4 on the bus in France making a total of 16 hours bus journey.  Although an epic journey in pain, it was made a bit quicker by all the other cyclists heading for hell.  We met guys from Leeds, Manchester, London and various other places, all feeling the same mixture of nerves and excitement before heading over the precipice. All asking themselves, what would Tom Boonen do?  As you can probably imagine, much of the chat was around bikes and specifically wither there had been any adaptations to people’s bikes for this particular event.  Over the years the pro’s have had sponge seats, suspension forks, wider tyres and various other attempts at making the cobbles more barrable so part of the fun of taking part is working out how your going to approach the pain.  For me it was simply slightly wider tyres, 28c Gatorskins to avoid punctures if possible, double bar tape and my secret weapon, extra padded weight lifting gloves!  Other people had gone for specific bikes, wider still tyres, less pressure in tyres etc but everyone on the bus was completely amazed by Graeme’s decision to use his single speed bike.  Bonkers seemed to be the consensus which was a judgement I believe Graeme ending up making himself!

 Bang, my bikes rattling, my jaws ratting, I’m banging about bouncing up and down and clattering on full speed

To the event.  Thankfully it was a crisp but sunny morning as we again got onto the coach, this time it was only a couple of hours to the start line and as with travelling to other rides, this journey was over in a flash.  I was doped up and although my back was still sore, I could feel it through a fog of painkiller and the adrenalin was starting to kick in.  Our coach dropped us off about half a mile from the start and as we cycled towards the line, gradually the streets got busier and busier with cyclists.  There is always something exciting about cycling abroad, all the big races you watch on TV are in Europe, generally Italy, France or Spain and I always think there is something special about cycling with thousands of other cyclists speaking one of these languages.  Also means I don’t need to speak to anyone when im knackered.

confidence and speed help you roll over them a lot easier than you do if your tense and struggling

So we rolled off gently for the first few miles but it wasn’t long before Graeme, who is an light spring hare on the bike sped off into the distance, Iona and I rolled along a bit further before we gradually drifted apart in the crowds and then it was onto the first cobbled section.  Now as you approach, you are genuinely worried, the story’s about broken bones and the legend of these cobbled streets are in your mind and you cant help but think this is going to be hellishly grim but thinking, what would Tom Boonen do? I sped up on the slightly downhill approach and rattled into it as fast as I could.  Bang, my bikes rattling, my jaws ratting, I’m banging about bouncing up and down and clattering on full speed.  It’s a busy section and although im in a bit of shock I seem to be passing people and faring a lot better than everyone around me so I push on and after a few minutes its over and you release onto what feels like silky smooth tarmac.   It was a short section and only 2 star, 5 star being the worse but my confidence has been given a boost and I’m now enjoying myself and looking forward to the next section.

I was enjoying it, I was high, I was hyper but the constant banging, bouncing and brutal jarring gradually wears you down and it does get hard

Over the next hour or so, through however many sections I start to get into the swing of it, I think the fact I do a lot of mountain biking helps and I’m used to picking lines over roots, rocks and whatever else.  Lots of the professional looking roadies were clearly really struggling with the constant jolting and having to pick lines, avoid gaps in-between cobbles and keeping their line in the crowds.  I also think that its true what they say about the cobbles, confidence and speed help you roll over them a lot easier than you do if your tense and struggling.  Most of all through I think that weight helps.  Unlike Graeme the Hare, I’m more like a Hippo on a bike and the combination of my weight and, still being fresh, a bit of power really helped me fly though the morning, so much so that not long before the first feed station I looked into the distance and actually saw Graeme bouncing around over the next section, we caught up over a drink at the station and then normal service resumed with him disappearing into the distance again, however me actually catching him at all was a sign he was struggling over the cobbles on his single speed and it does show that the route is more for the bigger, powerful rider as appose to the fly weight climber.  Its also pan flat!


After that initial 3rd of the route things got a bit more like normal and the excitement begins to wear off.  The sections of cobbles blend into one and the wearing down process kicks in.  For the first few sections I was enjoying it, I was high, I was hyper but the constant banging, bouncing and brutal jarring gradually wears you down and it does get hard.  I cant really differentiate between any of the sections from here on in apart from Le Trouee d’Arenberg, The Trench.  Images of the first world war, fighting in the trenches, barbed wire and mustard gas come to mind and watching the pro race every year, fighting to get in position under the famous bridge and then the carnage as they hit the Trench isn’t dissimilar.  Ok, that’s ridiculous but its sometimes pretty bad!   I personally made it through unscathed but it was definitely the worst section in the whole route.  The trench is through the middle of the d’Arenberg forrest and the surface of the cobbles is therefore wet and almost mouldy, its slippery as ice and this combined with the camber and the gaps, bumps and holes in the cobbles makes for absolute carnage.  I witnessed 3 crashes around me as I went through this section, two separate guys sliding off to the right and through the tape landing on the dirt track and 1 guy coming down right in the middle of the cobbles, at the peak of the camber taking out 3 of his mates in the process.  Having cycled through here I’m looking forward to watching the Pro’s through this section even more than previously!
To be honest, from then on in it was hard, due to lack of fitness I’m really struggling by this point and its just a case of plodding on and finishing.  The cobble sections now that I’m exhausted are much harder as I don’t have the energy or power to rattle through them and I seem to feel every bump and jolt.  The things that help in this event as appose to others through are the crowds along the route.  The pro race is the day after and the route is already filled with camper vans and fans out to watch and they cheer and encourage everyone as if it’s the actual race, it makes it a fantastic atmosphere and a special event.  My one regret regarding this is that I actually passed Didi the Devil cheering me one with his Trident and I never stopped to get a picture with him.


One more incident that happened not long after this was someone trying to cut me up around a corner, I just held my line and he crashed into me and hit the deck.  I just kept on cycling, hope he was ok.

I dug and finished the route and I’m so glad I did, the end in the stadium is amazing, again, like on the route there are fans in a day early cheering you on and all the other participants who have finished hang about to cheer people over the line.  You come into the stadium, just like you have seen on Eurosport and do a lap to the cheers of the spectators.  Some riders are waving, riding round no handed (not me after a previous incident in another event) and some go for a sprint finish but it’s a real festival atmosphere in which to finish.  The weather was great and it felt like a real achievement to have completed the route of one of my favourite races.  I really would recommend this event to anyone.


Just for information, if you ever do the event yourself, it doesn’t finish there.  The next day at the pro race, if you have completed the sportive and have your medal they have a special section in the centre of the velodrome for you with beer on tap and a perfect view of the end of the race.  Seeing the world champion ride into the stadium and hearing the roar of the crowd for him and the only rider able to hang onto him till the end just topped off a fantastic trip and I also picked up my souvenir cobble, just like Tom Boonens.


The miracle of all this was that from crossing the start line until the next day my back was cured, like Jesus curing a leper, Tom Boonen had cured my back!   A 17-hour bus journey put paid to this however and it was almost a month incorporating massive amounts of drugs and two trips to casualty before I could even sit on my bike again!   Worth every bit of pain, anyone up for Flanders next year?

 

Happy Rolling

Graham

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Want to get into the spirit of Paris Roubaix.  Come along and join us at the Canalside Pub And Grill and see the race hit the velodrome. What would Tom Boonen do?

 

 

Paris ROubaix

Latha Duncan – The Attorney

10 minute read

 Ten blocks of ice are attempting to make perfect circles in a jerky dissociation from my limbs as my motor functions rapidly slow with the wind chill.  A wind chill so fierce it will strip any remaining layers of dermis exposed.  Head down I advance, meter by meter, shielding myself from the whiplash and turbulence of passing vehicles.  Like an Olympic swimmer, I’m rhythmically twisting my head in search of pockets of life-supporting clean air to sook in.  Through the road spray, every breath is dual purpose- Filtration and oxygenation.  Car headlights are creating a dazzling, yet blinding ‘Aurora Crash-e-alas’  of flashes in my field of vision.  This is no longer about the journey.  This is purely about the destination.  A destination I eventually reach in a cold-suffering hypnotic daze.  A daze that I’m broken from by a single life-affirming question. That question ” What Ice Cream Cone would you like?” asked the Igloo Ice Cream Van Driver ‘two cones, One scoop each, both with Nutella drizzle please my man” I mutter without my lips or face moving.  I have twenty minutes before I undertake another Zwift training session and I have just made the perilous 50m expeditious winter journey from my front door to the parked ‘Igloo Ice cream Van’ down the street.  Yes, regardless of the weather this Ice cream van does the rounds in rain, hail, snow and on the odd occasion, in the sunshine. I might be racing the volcano circuit soon but the ice cream is for the kids..honest!  I trudge back to excited children, handing over their windswept and diluted ice cream, before disrobing the winter garb and heading to the man cave.

I would like to be outside riding my bike but yet another bad weather protocol has forced it indoors.  We are blessed with many things in Scotland but Winter riding is not one of them.  It generally veers from one extreme: Wrapped up like Scott of the Antarctic, to taps aff 1 stripped down to your bib shorts and heart rate monitor for another totally tropical turbo session.

I clip in and start my warm up. With the fan blasting my face and my better looking virtual avatar on a pootle around Central Park,  my mind inevitably wanders.  I look to the cocoon of four walls and dream about winter riding in the glorious sunshine.  As the clock counts down but my speed and heart rate picks up, I scroll my Strava feed to fire a few obligatory Kudos into the community.  Keep the motivational spirit strong before I start.   A logged ride piques my interest. The profile carries a  St Andrews flag.  The sun-kissed pictures capturing shore line’s and panoramas that are most definitely not Ayr beach but a portal into a beautiful parallel universe 5,126 miles away from here.  I need to know what this cycling winter wonderland is like.  Curiosity and the seed of an idea for a guest feature Q&A on the BCR takes hold. I decide to reach out to the Strava Athlete.  He may be on the other side of the world but nothing ventured nothing gained eh.  I receive some very’ good vibrations’ in return(couldn’t help myself with the beach boys nod and wink) and this is where our story takes flight across the Atlantic pond

Enter stage left Mr Latha Duncan.
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Latha hails from Beverly Hills where he lives with his Girlfriend and is of Scottish descent (gone yirself). He Studied Law and Political Science. When he is not cycling he is an Acquisitions Lawyer for Lionsgate, one of Hollywood’s major entertainment players.
He is a true force of nature in the Strava community with over 10K followers.  A benchmark many a world pro rider has yet to amass.   Latha is going to give us a little snapshot into his cycling life in and around The City of Angels.  Along the way, we dive into wine, music, his own cycling website and a surprise ride with Geraint Thomas current Tour De France Champion.

Grab a glass of the good stuff and get prepared for a healthy dose of Vitamin D with our Q&A With Latha Duncan. Continue reading “Latha Duncan – The Attorney”

Richard Moore – The Writer

It’s difficult to say when I first started listening to The Cycling Podcast.
I believe it was sometime around the 2014 Tour De France, which kicked off on the crowd-laden roads of Yorkshire, saw Chris Froome abandon on the cobbles of Northern France, and Vincenzo Nibali seal an easy win (he would be in yellow on all but two race days, and the gap to second place would be over 7 minutes) with victories on La Planche des Belles Filles, Chamrousse, and Hautacam.

If memory serves, it was part of a drive to immerse myself in the milieu of the race – to be surrounded by the noise, the stories, the chatter, and the behind-the-scenes info of the race itself – which caused me to look beyond what television could provide in its very action-centric coverage.
Podcasting, as a medium, although having been on the go for a number of years, was still somewhat niche, and far from the Joe Rogan-shaped, true-crime-drama filled behemoth it has now become.
The iTunes store was not exactly packed with options, so after a search for “cycling”, I just picked the first one that caught my eye.
It was a good thing I did because I’ve been hooked ever since.

Continue reading “Richard Moore – The Writer”

Aviemore 100 – The Morning After The Day Before

Sunday- The day after the day before

As I rouse, the legs are achy, the sunburned skin is as crisp as an overcooked Christmas Turkey and the liver…well, the liver should be pickled in a jar on a mad scientist’s laboratory shelf.

It’s the morning after the day before.  Where Derek, Mark, Sherpy and myself took part in the Aviemore 100. A day of mixed emotions and success. Continue reading “Aviemore 100 – The Morning After The Day Before”

Brian Smith. TV pundit and British Road Race Champion

Brian Smith – The Coach

He’s a former Olympic Athlete. He rode a Grand Tour(94 Giro). He’s been crowned British Road Race champion not once, but twice!  He has won races from as far afield as Tucson, Denmark, all the way to(wait for it) Girvan. As Director Sportive and General Manager, he nurtured a fledgeling World Pro tour team from contenders to multiple Grand Tour Stage wins.  You’ll see and hear him on Eurosport as ‘The Coach’. His commentary and analysis dissecting the strategies and moves often before they occur, thrusting us the viewers, straight into the pulsing heart and thrum of the peloton.

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The Coach

Ladies and Gentleman, Brian Smith. Grab a big bottle, pour a wee dram (or weapon of choice) and enjoy Brian’s life in cycling. Continue reading “Brian Smith – The Coach”

Time Trial

A long, pensive look from big, bloodshot eyes…
A deep, massaging stroke of a long, stubbly chin…
A tired, resigned loll of the head…
“Aahh, probably started in fucking 1994″…
A sardonic, chastening laugh, followed by a correction…
“…1992!”
A figure’s illuminated head and neck stands out starkly against a solid, black backdrop. A scene which looks interrogatory in nature, but has the tone of the therapists couch.
The figure is David Millar, professional cyclist since 1997. The topic of conversation is his entry in to the sport and his love for its biggest event.

Continue reading “Time Trial”

Finlay Pretsell – The Filmmaker

He’s a Producer.  He’s a Director. He’s a BAFTA award-winning Filmmaker.  He rode Mountain Bike for Scotland. He stood on the podium in National Cyclocross.  His award-winning short films span a myriad of diverse and fascinating subjects; Track Cyclist’s, Bench Press Champions, Prison hairdressers and Ballet slipper makers to name a few.   Ladies and Gentleman, without further ado, the incredibly talented – Finlay Pretsell.
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Grab your Popcorn, Nachos with plastic cheese, Plant pot Cola cup or alternatively, treat yourself to something a little stronger and enjoy our chat with Finlay.
We discuss his passion for cycling, movies and filmmaking process. Including his latest critically acclaimed feature cinema release  ‘Time Trial’. Featuring former Tour De France stage winner, Maillot Jaune holder and Scottish Cycling Legend David Millar

Continue reading “Finlay Pretsell – The Filmmaker”

The Cycling Chef – Sean Kelly

In cycling terms food means fuel, and most cyclists know that a good ride starts with good eating in the days before, and good recovery is aided with good eating immediately after. Carbohydrates, Carb-loading, Protein, Glycogen etc. are all terms in the lexicon of even the most recreational of modern-day cyclists.
For some, though, food is also a passion and a vocation…

Sean Kelly is Head Chef at The Lovat, a stunning hotel in the beautiful village of Fort Augustus, on the banks of Loch Ness, keen MTB’er and road cyclist, and good friend of the BCR boys.

Part of this website’s purpose is to highlight the creative types drawn in to the world of cycling, and Sean is the very epitome of that, equally at home creating visually stunning, flavourful dishes in the kitchen, as he is hammering down the trails.

Grab a glass of something red and French, and let us introduce you to Sean Kelly, the cycling chef

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BCR: What bikes do you currently own and ride?

I have 2 bikes. My most used is a Giant Reign 2016 Enduro MTB, and I also own a Carrera Vanquish for the road.

BCR: How often do you ride and where are your regular haunts?

I’d like to go out every day but my job unfortunately doesn’t allow me to, so I get out as much as I can.
For some off road fun we go to Laggan Wolftrax and Ben Nevis. But more often in the summer I get into the local hills as much as I can, and in the winter most of my riding is done on a turbo trainer.

BCR: Any favourite routes?

I enjoy the Great Glen Way as there is a bit of everything, uphill, downhill some jumps and amazing scenery.
On the turbo (bkool) I really enjoy Central Park NYC as its only 6 miles but still a real workout, and I can fit it in before work.

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BCR: As someone who has travelled extensively, where would you most like to cycle in the world?

That’s a tough one as I love travelling. Anywhere with mountains and sunshine!
I’d also like to have a go at doing a stage of the tour before I get too old. I’d also like to do the JOGLE some day. Up here you also have the coast to coast challenge and the Strathpuffer I’d like to have a go at. Too many challenges and not enough time!

BCR: If your cooking skills/style were a bike race what bike race would it be?

Probably the Tour De France. I sometimes feel as though I’m going up hill or doing a time trial in the kitchen. They say the tour is the toughest ride but come and do a few 15 hour shifts in the kitchen with me and you’ll probably wish you were doing the tour!

BCR: Why do you cycle?

I was more into long distance running to keep fit, but due to an injury I had to stop and needed something else to do, so took up mountain biking which I really enjoy. This year I also bought a road bike to give that a go as well. It’s a great way to keep fit and I just love the outdoors.

We still use some of the old techniques, but technology and the fact that people are more knowledgeable about food has allowed us to be a lot more creative

BCR:  You’re also no stranger to feats of endurance, with the completion of a double marathon under you’re belt.

In 2008, I did the London marathon with a friend, whose idea it was to run from the finish line, at 3 am, to the start line, and then complete the main marathon. So about 55 miles altogether, as we had to take some slight detours due to some of the tunnels still being open at that time in the morning. It was for the Bobby Moore fund for bowel cancer. Originally I was just going to support my friend either on the first or second marathon, and he was looking for a second person to do the other one, but he couldn’t find anyone so talked me into it. We had another friend who directed us around on a bike, who also carried water, gels and snacks for us, for the first 26 miles. For me the first 32 miles was quite easy but after that I hit a wall and was counting down every mile after that. I started to get cramp and was constantly asking myself what the hell I was doing? The last mile took me about 20 minutes but once I crossed that line I had a big grin on my face as we were the first people to do that!

BCR: During events I quickly get tired of sickly sweet gels and bars, and crave something more natural, which doesn’t play havoc with your digestive system.  Do you have a recipe for a tasty snack that you could share with your fellow cyclists, to keep the legs turning?

How about these Oatmeal And Raisin Cookies?
Raisins are a great, cost-effective source of simple carbs, potassium, fibre, iron and other nutrients. Porridge Oats are every runner/cyclists best friend.

150g Unsalted Butter
300g Plain Flour
1/4tsp Bicarbonate Of Soda (mixed in with flour)
250g Porridge Oats
150g Raisins
200g Demerara Sugar
2        Large Beaten Eggs

Beat butter and sugar together until soft and pale, slowly add the eggs then mix in every thing else, roll into cylinder approximately 6cm wide then freeze, when firm cut into 1cm thick slices and bake in the oven at 175° for 7/8 minutes until nicely golden. They’ll be soft when they first come out of the oven but will firm up when they are cold.

Flavour comes first.
If it looks bad but tastes amazing, I’d rather have that than something that looks amazing and tastes bad.

BCR: Can you describe how you trained as a Chef, who trained you, and where?

I did 2 years at local college after school, and in those days everything was done in French, and all the dishes we learned were French. I eventually moved to Paris and worked in several Michelin-starred restaurants.

I started at a place called La Table Du Baltimore in the 16th arrondissement, where we gained a Michelin star. My last job was a place called Le Drouant which already had a star, and which is in the 2nd arrondissement. I was second chef in both of these restaurants, the first one was quite a small team of 5 chefs, I was responsible for the running of the kitchen and training of the junior staff. Le Drouant was much more interesting; we were a team of around 23 chefs but we worked a 4 day week so there was never 23 working at the same time. My job changed daily, one day I would be on meat, the next day on fish, the day after I would be working on the starters, and my 4th day I would work on the pass plating the food. It sounds quite easy with so many chefs and only working 4 days but it was pretty intense. Being the second chef I had other responsibilities like ordering the food, and after a few years in France under my belt I had a really good command of the language, but for some bizarre reason one day I ordered 50 kilos of turbot instead of 15. Needless to say I learnt quite a lot of swear words from the chef the following day!

BCR: How does the techniques, methods and styles in which you were trained relate to the type of food you create now?

Things are so different today, and for the better!
We still use some of the old techniques, but technology and the fact that people are more knowledgeable about food has allowed us to be a lot more creative, as opposed to the restraints that come with classic French cuisine.

BCR: How would you describe the type of food you create now?

I like to think of it as creative with a touch of humour, but what really interests me is trying to achieve zero waste – a philosophy which permeates every aspect of the hotel.
By that I mean being able to use every part of an ingredient. As an example, most potato peelings end up in the bin but I want to use them in our cooking, and that’s where you need to get creative to be able to turn them into something interesting and enjoyable.

BCR: I understand you do a lot of foraging for ingredients. How did you get in to this, where did you get the knowledge of what to look for, and what do you use in the restaurant?

I’ve always had an interest in fresh fruit and vegetables; my grandfather was a keen gardener. Just picking and cooking something you have grown yourself is an amazing feeling knowing that it doesn’t get any fresher than that, so collecting something that grows wild for me is even better! When I worked down south a friend of mine asked if I wanted to go on a foraging course so I jumped at the chance, we have all collected brambles with our parents so to find out all the other things you can collect was a great opportunity, so it kinda stayed with me. I worked in Tuscany for a while, where we collected wild herbs and asparagus, but in Paris I never had much opportunity. Here in the Highlands there is an abundance of stuff just a walk away from the hotel so we collect different types of sorrel which grow on the lawn, and we get wild garlic at the bottom of the hotel. From early summer until November there is an abundance of mushrooms; we get ceps, chanterelles, hedgehog mushrooms, winter chanterelles, amethyst deceivers which have a beautiful purple colour, and the list goes on! We get raspberries, blackcurrants, brambles, strawberries, flowers and herbs. 99.9% of what we pick gets used in the restaurant in sorbets, soups and everything in between, the .1% thats left we have for our dinner!

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Mushrooms, growing wild near the hotel, and ripe for foraging

BCR: How do you strike a balance between delivering visually striking, flavourful, and sustenant food?

Flavour comes first.
If it looks bad but tastes amazing, I’d rather have that than something that looks amazing and tastes bad. Of course, if it looks and tastes amazing, then even better.

BCR: Have you ever thought of going for some type of Michelin guide accreditation – a star, bib gourmand etc. – both in terms of the recognition and achievement that would bring you and your staff, and also the advertisement and customer attraction an industry award like that would also bring?

Not sure how you ‘go’ for a Michelin star. We had 3 rosettes in the AA guide but decided to come out of it this year.
I’m not a big fan of the guides; I’ve been to starred restaurants that were truly horrendous and I’ve also been to restaurants without stars that have been amazing. Having said that I have also had some amazing meals in starred restaurants as well.
I think it’s the inconsistency in the guides that puts me off, but if the Michelin guide awarded us a bib gourmand or star I certainly wouldn’t refuse it!

BCR: What, where or whom is your biggest inspiration for your dishes?

Inspiration comes from everywhere; books, people, other chefs, social media.

BCR: What has been the best mistake you have made?

Probably turning down a good job in France to come to the Lovat where I met Caroline who became my wife and business partner.

BCR: Who has been the biggest influence in your life, professionally or personally?

I couldn’t name one person. I think everyone I have ever met has had some kind of influence, from my grandparents, parents, employers, and everyone in between, but Caroline, although she probably doesn’t know it, drives me to keep striving to be a better chef and person.

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BCR: What dish or meal has given you the greatest satisfaction in creating it?

This really splits opinion with customers, but I love cooking and serving pigs trotters.
It sums up how I feel about food, and using all the parts of an animal.
My grandparents used to eat trotters and other ‘second class’ cuts because that’s what they could afford, but cooked with care they can be amazing!

BCR: What has been the best restaurant you have visited, and why?

I’ve been lucky enough to eat in incredible restaurants around the world so it’s difficult to choose just one. I could probably write a book about all the great restaurants I have been to.
In the last few years my favourites have been L’enclume in Cumbria and Pure C in the Netherlands, close to the Belgian border, which has one star but should definitely have 2 in my humble opinion. My favourite Scottish restaurant is a toss-up between Castle Terrace, Timberyard and 21212 closely followed by The Gannet and Cail Bruich

BCR:  ..and finally.  One book, one drink and one fridge raid midnight snack.

Book:  Kitchen Confidential by Anthony Bourdain, who sadly recently commited suicide. For telling it how it really is in a kitchen.  Drink:  Champagne.  Midnight snack:  Proper cheese.

You can follow Sean on Instagram – @stationroadlochness or @thelovatlochness
or on Twitter – @stationroadfood or @thelovat
Booking a stay at The Lovat hotel, or a fantastic meal at The Brasserie restaurant where Sean practices his craft, can be done through their website or on +44 (0)1456 490000

Happy Rolling

Daz & Craig

BCR Cafe shoot-14