We're on the road in this episode of Here Comes the Run as Paula and Thommo travel to Padstow to meet Michelin-starred chef and dedicated athlete Paul Ainsworth.

After a scenic 8K run along the Camel Trail, the team heads into the kitchen at Number Six where Paul demonstrates how to prepare "Gypsy Eggs," a perfect high-protein post-run recovery dish featuring spicy chorizo, cannellini beans, and selenium-enriched super eggs.

Paul shares his personal journey from professional chef to sub-four-hour marathon runner and aspiring Iron Man, offering unique insights into how he balances a high-pressure career and family life with intense athletic training.

The discussion delves into the intersection of culinary excellence and sport, highlighting Paul's "extra mile" philosophy in both the kitchen and his training.

From essential kitchen kit like high-quality wooden chopping boards to his specific race-day routines—including traveling with his own toaster—Paul provides a wealth of practical tips for listeners and viewers.

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We'd love to hear from you with your questions, comments and nominations for the Honour's Board which has now moved to The Shakeout episode on a Thursday. Don't forget you can also comment on the episode on YouTube. EMAIL: ⁠⁠⁠paulasrunclub@momentumbroadcast.co.uk ⁠⁠⁠ WHATSAPP: +447564747914 INSTAGRAM: ‪@paulasrunclub

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