RORY SUTHERLAND

Talking lat whites, teamwork and the advice that’s served him well for 15 years with

What’s your favourite place to ride? Santa Barbara in California, USA. The hills behind the town are amazing. Beautiful clear sunny days, climbs, and views across the ocean. No wonder the houses are so expensive.

What’s the best piece of racing advice you’ve received?

There are so much. You have to think that I’ve been professional for 15-plus years. One bit that always sticks in my mind is that, ‘it’s never over’. Racing is a funny thing, so many things change: breakaways go and come back, lat tyres, crashes, you name it, it can all happen. I guess that advice becomes ‘never give up’, because you really never ever know what is going to happen before you reach the inish line. What race would you most like to win during your career?

I have basically forgotten about planning how to win races. For those who don’t know me, it’s not my job to win races. My job, and passion, is to get the team leader to win. I’ve been on teams that have won big Classics, grand tours and stage races. But I think the one I’ve liked the most was winning the Vuelta a España in 2016 with Nairo Quintana. We spent so much time working towards that goal, and winning it as a team made it very special.

What’s your favourite co fee stop? This one is easy and biased. I own the Federal Café in Girona, Spain. I felt we were missing something like I was used to in Australia, or the UK or USA: good co fee, great food and a cool atmosphere. My favourite co fee is a lat white which is a double shot of co fee with milk. Think of the Spanish café con leche, but with a better kick. On the side, a caramel slice, which is something we make in Australia. It’s made up of a biscuit base, a thick layer of to fee-like caramel and a top layer of thick chocolate.

Describe your perfect o f-season.

I look forward to the same thing every year: just some time spent with my amazing wife and two incredible kids. They’re ive and eight. We pack in so much fun between November and January before Dad has to go back travelling. But they’re the reason why I race, why I make the sacri ices and also why I love what I’m doing.