Commitment, talent, drive and passion – four things that, when they all come together, create true icons of society. For someone to become the very best at what they do and rise to the top requires an almost obsessive amount of hard work and dedication, whatever the specialism. Be it physical prowess, creativity or just becoming a leader in a particular industry, the ambition and work ethic has to be there for a person to become someone others look up to.
It’s no secret just how dedicated a cyclist has to be to compete professionally. Years of training and sacrifice are required just to get a foot on the ladder; to be a champion, win races and make a name for yourself in the sport takes everything a person can give. The same can be said for chefs, too – countless nights spent perfecting their craft and working their way up through the ranks is something only the most passionate can commit to, and it’s only when the foundations are truly mastered that creativity and innovation can be unleashed, separating good chefs from the true greats. Chefs aim for Michelin stars while cyclists set their sights on jerseys, but both of them strive for perfection by making marginal gains in what they do. By improving tiny little details, be it on the plate or on the road, a chef or cyclist’s attention to detail can make all the difference when working in the upper echelons of sport or cuisine.
It’s this synergy between cycling and cooking that gave Michelin-starred chef Ashley Palmer-Watts and celebrated cyclist Sean Yates the idea for LeBlanq. By combining stunning destinations, legendary cyclists and world-class chefs, LeBlanq’s long weekends and shorter day-long excursions offer those who love to cycle, explore and eat well the ultimate experience.
