Race Report: Evesham National B: Early Season Racing Starts

Now that the season has officially started and the first races are under way, we wanted to provide a little report on how things are going. Testing the legs, perfecting the race routine, and gaining momentum for the larger races in the future are all made possible by these early competitions.

A few days before to race day, Evesham National B preparations began. As usual, focus on the details is crucial. The bike received a thorough inspection, including a clean drivetrain, a freshly waxed chain, and fully charged electronics. Brakes and tyres were checked over to make sure everything was running perfectly. On the Saturday morning the race bag was packed with all the essentials - kit, bottles, gels and race nutrition – before heading out for a short two-hour ride with a few openers to wake the legs up. 

Another major concern in the run-up to the race was fuelling. To make sure energy stores were replenished, the day featured a consistent carb load. Porridge with chia seeds, berries, honey, and a homemade flat white was served for breakfast. Throughout the day, there was an abundance of fruit and low-fiber meals. Dinner was a traditional pre-race plate of spaghetti with chicken, pesto, and peas, while lunch consisted of rice and an omelette. It was lights out by 10 p.m., ready for an early start, following a camomile tea, a kiwi, and a small piece of dark chocolate.

Race morning started at 5:30 a.m., and the two-hour journey to Evesham was scheduled to begin at 6 a.m. Before the 9:30 start, arriving at 8 a.m. gave plenty time to sign up, get the bike ready, and do a full warm-up.
About three hours prior to the marathon, breakfast consisted of a cup of cooked rice, three boiled eggs, lots of salt, and a small amount of Sriracha. It was straightforward yet efficient. Before going to the starting line, a bottle of carb mix and coffee were consumed. The road surface and weather conditions were assessed during the warm-up, and the front and rear tyre pressures were changed to about 65–67 psi to suit the circumstances.

The race started off at a fast speed. Many moves were made up the road throughout the first forty kilometres, but none of them lasted very long. About 60 kilometres in, a powerful attack led by former World Tour rider Jack Rootkin-Gray became apparent. This was the pivotal moment. A 12-rider breakout that resulted from bridging across to the move swiftly opened a gap of about 30 seconds.
By this time, the race had fully ignited, and the pace continued to be aggressive into the final kilometres, even though the peloton eventually brought the break back. The peloton was left scrambling for the remaining spots after another group slipped away with about 10km remaining and the bunch stalled a little.

It was a fast-paced sprint to the finish. The goal was to start the sprint at the ideal time while riding on the wheel of a rider who ultimately placed sixth, but it was challenging to completely launch due to the tight and quick closing meters. The race concluded with a solid top-10 finish in ninth place.
It was a positive early-season performance and a fantastic indication that the form is moving in the right direction, even though it's always tempting to want a little more. It's a great start to the season with racing already started and more events coming up.

Soon, there will be a complete team launch where we will formally present the project and the partners involved. For the time being, it's fantastic to have the season underway and to begin gaining momentum.

Thank You to Our Sponsors

A big thank you to the partners supporting the project this season. Your backing makes these opportunities possible and allows the focus to stay on training, preparation, and racing.

Thanks to Pure Transfer Ltd (PTL), FSS Furniture Sales, Pause Wellbeing, Moda Bikes, GSG Cycling Wear, and KMC for your continued support. It’s great to have such a strong group of partners behind the season, and we’re looking forward to sharing plenty more updates as the racing continues.