REAL RIDER Last sum­mer Am­ber Junker Brameld, 12, com­pleted all three as­cents of Mont Ven­toux in a sin­gle day

Cycling Plus - - THE HUB -

Iride around three times a week with my fam­ily and my lo­cal club in Sut­ton, Sur­rey, where we’ll do routes in­clud­ing climbs like Box Hill. I’ve al­ways been into bikes, rid­ing reg­u­larly since I was about four. I’d rid­den with my dad in France two years ago and rode up Mont Ven­toux. Both my par­ents have rid­den Les Cin­gles – com­plet­ing the three dif­fer­ent as­cents of the moun­tain in one day – and I was de­ter­mined to do it too. My mum was ini­tially go­ing to ride with me, but she had to look af­ter my lit­tle sis­ter so she drove along­side, spurring me on and re­mind­ing me to eat.

This chal­lenge was some­thing I felt I had to do. It means a lot to me be­cause of my fam­ily links to it and be­cause I wanted to show peo­ple that if I put my mind to some­thing I can do it. In the weeks lead­ing up to it I trained with my mum on Sur­rey’s hills. I also did a train­ing trip to north Devon with my dad, where coach Rob Wake­field from Pro­pello Bikes planned a route, which took in Por­lock Hill. And I trained on a Wat­tbike ev­ery week, aim­ing to do 10km in less than 20 min­utes. I used a row­ing ma­chine and went swim­ming to boost my stamina too. I was a lit­tle anx­ious on the day, part of me just wanted to get it over with. We started out early and I had some muesli and an ap­ple be­fore my first climb. The con­di­tions were good and there was no wind, but it was get­ting warmer and by the mid­dle of the sec­ond as­cent, with the sun in my eyes and skies clear, I re­ally felt the heat. I wasn’t pre­pared for that, but I kept go­ing. I ate en­ergy bars, but I’m not a big fan, so most of my fu­elling came from dried apri­cots and a pizza in Sault be­fore the fi­nal climb. Com­ing down that last des­cent af­ter 13 hours it be­gan to sink in that I’d done this, but even now I can’t quite be­lieve what I’ve achieved.

Most of my fu­elling came from dried apri­cots and a pizza in Sault be­fore the last climb

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