Behind the Scenes: Planning Your Cycling Vacation of a Lifetime

Posted on October 6, 2020 - 2:15 pm by keith_ritter

group of poeple riding e-bikes on a paved road with a mountain view in the background

Our team of trip designers are world-travelers, cyclists, and adventurers who are passionate about bringing the best travel experiences to life. Have you ever wondered about the behind the scenes work that takes place to plan your incredible cycling vacations? Our trip designers share the inside scoop.

How our trip planning process works

As huge travel lovers, our trip designers are always carried away by wanderlust and the excitement of discovering new travel destinations. When they stumble upon a must-see destination, they prepare a brief overview, pitch the destination to the team, and, if it is a good fit, start designing a trip! A lot of things go into the planning process, from finding the best hotels to incorporating the highest safety standards. Our trip designers ask: What’s the history of this region? What is the terrain? What rider level is the best fit for the routes? Where are the best hotels and restaurants situated?

The research process is extensive and typically includes in-person visits to the region by the trip designers to check hotels, restaurants, and more. But the process doesn’t end once we have run the first trip. The designers are always looking for ways to continue to improve our trips. They carefully read every single guest evaluation and consistently get guide feedback about all elements of the trip, which helps them to find opportunities to include new routes, hotels, or excursions that are sure to wow.

Our trip designer, Penny, explains that when it comes to planning our epic race trips like the Tour de France, “We look at the race as a whole and imagine the very best experience possible. This is a combination of spectacular stages and rides, together with a few nights at a small luxurious boutique hotel where guests can relax, refresh, and enjoy their surroundings while refueling with delicious local cuisine. The perfect day is a ride on the day’s race route ahead of the peloton with lunch on the race course, where the riders fly by so close you can taste their excitement and sweat.”

How to plan a cycling vacation

How we put together our routes

Typically, our trip designers start off by researching the best hotels in the area and the most important sites to visit during the trip. Based on the riding level of the trip, they work to connect the hotels and points of interest through the most picturesque and fun rides. They also take a look at restaurants in the area, asking if there is a really great restaurant worth a diversion on the route? In many destinations, our local guides are another go-to source for our routes. They ride in the region frequently and know where to go for the best views, the quietest roads, and the most authentic experience. Our trip designers work closely with them to seamlessly blend incredible riding with the best sightseeing and dining in the region.

Once initial research and planning has been done, the second step involves work on the ground. Our trip designers get out in the field, hopping in a rental car and driving a lot of routes, and then actually getting on their bikes to test out some of the favorites. They are carefully making sure that the road conditions offer a safe riding experience and that the scenery is spectacular. On all of our trips, the routes are verified before the trip is ready to book.

The third step in the route planning process is what we call Final Trip Preparation. At this stage, the guides arrive a week prior to the first trip of the season to ride the routes and verify that the roads are still in good condition and everything is in order for when guests arrive.

How we choose hotels

We have a variety of stringent criteria to ensure that our guests have the most pleasant stay possible during their vacation. We typically look for boutique-style hotels that offer exceptional amenities, including onsite breakfast, a spa, pools, porterage availability, quiet guest rooms, and laundry services. The hotels need to be in the best area of the region and offer great riding opportunities nearby (or even right out the front door). We love to find historic properties that are tied into the rich history of the region they represent. We also look to see if they have sustainability standards in place and ensure that they meet our enhanced health and safety standards.

How we choose restaurants

Cuisine is a big part of a country’s culture, and when it comes to trip design, it’s hugely important to give our guests a memory that lasts a lifetime. We seek to foster a true connection to the region that keeps you wanting to come back again and again.

One of the things we really look for when choosing dining options for our trips is experiences that you couldn’t stumble upon on your own—an opportunity that came to be after developing long lasting connections with the locals, one that we found via the word of mouth, or one that is particularly authentic and unique. It might be a meal in a local’s home, a private cooking class in a family-run winery put together especially for us, or even a delectable picnic in a historic olive mill.

At Trek Travel, we celebrate gastronomy and enjoy dining at world-famous, Michelin-starred tables. But when it comes to great trip design, our job is to also scout the most undiscovered, small, family-run cafes, eateries, or restaurants that will welcome you like long lost family and tell you their story and philosophy. We look for places where they still cook with their grandma’s recipe from 80 years ago because it is always unmistakably delicious. The kind of places that decorate the walls with old family pictures and make the most authentic regional cuisine around.

What makes Trek Travel trips special

Having a team of professional trip designers working behind the scenes means that we can take travel planning to a whole new level. Our team carefully orchestrates the entire trip to balance excitement with relaxation, exceptional rides with unique, local experiences, and much more. Every day is perfectly planned to build on the next, reaching a final crescendo near the end of the trip.

We always work hard to make connections with locals in every region where we travel because they know that region so well and always have a pulse on the best new restaurants, routes, or hotels a region has to offer. We’re in contact with our partners constantly, and because of our long-term relationships, they are always willing to go the extra mile for our guests. For instance, some of our hotels will upgrade rooms for our guests celebrating special occasions.

Our Trip Designers are also a huge part of what makes our trips special. They love what they do, and their passion comes through in the quality of trips they plan for you.

“There is no better job than creating the trip of a lifetime. Dare yourself to imagine the ultimate trip, then challenge yourself to put it together so it becomes reality.”
– Penny

“I love the creativity of getting to know a region and dissecting the best parts to showcase to our guests. I really enjoy the connections I have with our partners, too, who truly feel like friends.”
– Ashley

Trip designer for Trek Travel bike tours

“I love researching and planning the small details that make a big difference! When I was in college, I had a big stash of travel magazines. It was probably bigger than my stash of real books. I do this job with the same excitement that I had flipping through my travel magazines.”
– Ioanna

At Trek Travel, it is our mission to show you the best of the world by bike through curating unforgettable adventures. We weave our signature hospitality into every aspect of our trips, which truly upgrades your vacation into the experience of a lifetime.

Ready to experience one of our trips for yourself?

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The Ultimate Make or Break for Your Cycling Vacation: Staying Hydrated

Posted on May 2, 2019 - 11:08 am by keith_ritter

What do long flights and long rides have in common? Both are common causes of dehydration. When you stack the two on top of each other, it becomes increasingly important to make sure that you’re topped up on your fluids.

Traveling plus long-distance exercise takes a serious toll on your body and keeping up with your hydration is a fundamental yet easy way to set your vacation up for success and hit the ground riding at your final destination.

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Traveling

Airplane cabins are not the most desirable of places to spend hours of your day. They are dry, pumped with recirculated air (hello germs!), and provide very little “personal space”. Did you know that airplane cabins are so dry in fact, that they rival humidity levels of the Sahara Desert?! No wonder dehydration is such a frequent issue for long-distance travelers.

In addition to dry conditions, pressurized cabins mimic the oxygen levels of environments between 6,000-8,000 ft in altitude. If your body is accustomed to altitudes closer to sea level, these oxygen levels will feel less than comfortable when endured for long periods of time.

Staying hydrated before and during your flight is the ultimate hack for traveling. Good hydration will combat the negative effects of an abnormally dry environment while also maintaining healthy oxygen levels in your bloodstream.

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Riding

Fact: You will perform better during your ride if you are well hydrated. While riding long distances, your body is especially susceptible to the effects of dehydration. Add in a hot, sunny day and proper hydration becomes enormously important.

During long rides, our bodies produce a lot of sweat. In addition to H2O, we lose key electrolytes through that sweat. This is why an electrolyte replacement fluid is essential for rides. Electrolytes not only upkeep our basic bodily functions, but they also help our bodies to absorb the H2O we’re consuming. Excessive consumption of water without electrolytes is more likely to flush right through the system, making bathroom breaks more frequent while not even reaping the optimal benefits of the fluids we’re drinking.

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Understanding the importance of hydration for a long-distance cycling vacation is only half the battle. Knowing how to prepare for hydration success is just as important. By following these 5 travel + exercise hydration tips, you can plan to bring your best self to your next cycling trip:

Get yourself a designated cycle vacation water bottle: This water bottle will be your right-hand hydration partner through it all. Make sure to pack it in your carry on for your flight. Finish at least one full bottle before you go through security and make sure to refill as soon as you get to your gate.

Travel with Nuun Immunity: These tasty hydration tablets are a great way to manage your hydration as well as defend against any nasty air cabin germs. You simply add one to your water bottle for a boost of electrolytes and botanicals your body needs for proper hydration and immune system support before & during your flight.

Set hydration reminders on your phone: On days when you spend most of your time fairly sedentary (sitting on a flight), it is recommended that you drink half of your weight in fluid ounces. (So, if you weigh 140 lbs. the recommendation is to drink 70 oz. of fluids). For higher sweat days, you’ll need to plan for even more hydration. Plan your day out ahead of time and determine how many ounces of water you should be drinking every 1-2 hours. Set reminders on your phone for a gentle nudge to revisit your water bottle.

Double fist: Over the course of a vacation, it’s likely that you’ll enjoy a few alcoholic beverages. While alcohol IS a fluid, it does not reap the same hydration benefits and it’s often too easy to forget to drink water amidst drinking other liquids. Always match your alcohol intake with H2O intake. If it helps, double fist your beverages so you know you’re matching your alcohol/water ratio drink for drink. Alcohol can be the cause of serious dehydration. Stay ahead of it by balancing your fluids at the moment.

Pack Nuun Sport for your rides: Nuun Sport is a fantastic source of key electrolytes. It comes in a small tube of 10 tablets from which you add one to your 16 oz. bottle of water for easy and tasty hydration before your ride. Bringing 10 sports drinks on a trip across the world with you has never been easier!

We include NUUN on every one of our trips to keep you hydrated and happy.

See what else is included

Featured Restaurant: Workshop Kitchen + Bar

Posted on June 29, 2018 - 2:25 pm by keith_ritter

Palm Springs is known for its beautiful landscape, stunning architecture and storied history of Hollywood glamour. However, one place that stands out in this vibrant town is guest and guide favorite, Workshop Kitchen + Bar. We talked to Michael Beckman Executive Chef and Co-Owner about his Palm Springs epicurean oasis, and got the inside line on all the “must-try” dishes of the season.

“My love for the culinary world began when I was a student at the University of San Francisco, working front-of-house positions at Italian restaurants such as Kuleto’s and Il Fornaio. I was lucky enough to spend time in Geneva, Switzerland, where I cooked at a centre ville bistro, a traditional countryside French restaurant near Geneva’s vineyards, before attending culinary school in France at Lyon’s L’Institute Paul Bocuse. I did my apprenticeship at Lameloise a 3 Michelin-star restaurant in Burgundy, which was a very amazing, iconic experience— it was a 17-seat restaurant that had 35 chefs in the kitchen, and 35 servers in the front of the house. After working under chef Thomas Kellermann as Chef de Partie at the Ritz Carlton Berlin, I found my way back to California which led to a series of elite private chef positions. Shopping at the local farmers markets each week and keeping up with restaurant trends, in many ways led me to my vision of Workshop Kitchen + Bar.”

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Tell us a little about how Workshop Kitchen + Bar came to be.
Alongside my partner Joseph Mourani, we were able to find a beautiful space in the historic El Paseo Building in Palm Springs, which was a 90-year-old movie theater that we retrofitted into a restaurant that offered different dining elements for guests, such as a contemporary experience in the dining room or a leisurely outdoor meal on a patio. With Palm Springs being such a huge destination for locals and travelers looking for a refined getaway, we wanted to make Workshop Kitchen + Bar a dining destination that offered a true market driven, seasonally changing menu in the desert. In 2011, we opened the doors to Workshop Kitchen + Bar, which later went on to win a 2015 James Beard Award for best restaurant design.

Following the success, we opened our second concept, Truss + Twine, in March 2017, an atmospheric bar that sits adjacent to Workshop.

Trek Travel Palm Springs Cycling Vacation Workshop Kitchen and Bar

What is the driving force behind the concept? (local ingredients, farm to table, or something else entirely?)

All our ingredients are sourced within 100 miles of the restaurant, so we are strongly inspired by and believe in locally sourcing and creating farm to table dishes. My time spent at farmer’s markets over the years directly impacted and led to the creation of Workshop. Along with market driven dishes, we specialize on in-house techniques like fermenting, pickling, butchering and smoking that are incorporated into both our menu and bar program.

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How does Palm Springs inspire your menu and aesthetic?

Workshop’s design reflects a unique desert-chic aesthetic, taking inspiration from Palm Springs’ beautiful landscapes, eccentric modernism and stunning architecture in every element of the space, from design to plating style.

Our menu is constantly inspired by Palm Springs-sourced ingredients. We’re lucky enough have formed strong relationships with farms from all over Southern California and specifically, the Coachella Valley. This allows us to continue to be inspired and keep our menu seasonally rotating, incorporating ingredients and produce sourced in our surrounding area.

What’s the one “must-try” item on the menu?

It’s hard to pick one as our menu changes seasonally! However, some menu favorites and staples are the Duck Fat Fries served with sea salt and herbs de Provence, Prime Aged 18 oz Rib-Eye grilled over wood fire with roasted cipollini onions, and composed bone marrow butter, and the 10 oz Mesquite-Grilled Pork-Chop with roasted brussels sprouts, pickled car acara orange, and shallot bacon marmalade. Favorite seasonal items include the Fried Cauliflower Steak with Tahini sauce, Fresno Chile and garlic ferment, with cilantro blossoms, and Duck Study #3 with Duck Breast, foie gras mousse, cara-cara orange marmalade, mushroom salad and 123 Farms lavender honey vinaigrette. Most items continually evolve and experience seasonal changes—nothing is untouchable in this regard.

Another must try item, is the Whole Striped Sea Bass which is rubbed with a Chermoula spice blend, grilled over wood and stuff with a rustic cannellini bean and pancetta salad. It’s an off-the-menu item and delicious.

And finally, favorite summer cocktail recipe?

One of my favorite cocktails at Workshop is The Palm Springer with vodka, fresh pineapple juice, house made grenadine, and angostura bitters. It’s perfect for sipping on the patio during the summer and named in dedication to our beloved city.

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Experience Workshop Kitchen + Bar in Palm Springs

See the trip

Discovering Scotland: Meet Highlands native Craig Little

Posted on June 20, 2018 - 3:10 pm by keith_ritter

Quiet roads, views of heather-clad mountains, some testing climbs, and superb descents through Scotland’s most spectacular landscapes all conspire to romance your heart and challenge your legs. Hear from Highlands local Craig Little about his favorite parts of our Scotland adventure and his opinion on the ever-elusive Nessie.

Tell us a little about yourself, how did you end up as an adventure travel guide?

I was born in Inverness, which is the capital of the Highlands and lived here until I was 18. Since then I have lived in Edinburgh for University and work, and for the last five years, I have been lucky enough to call Aviemore and Cairngorms National Park home for the last 5 years.
I have been working as a guide for eight years. I have lost count of how may trips I have guided and worked on in Scotland. My main passion and most of my work has been on road bike trips, but from time to time I dabble on the mountain bike.

What has been your favorite part of the gig so far?

I think my favorite part of guiding trips is knowing what is around the next corner and letting the guests discover it for themselves for the first time. I love to hear the “wow’s” and see the wide-eyed “look at that” expressions. It always make me smile.

I also love being able to share our country with travelers who have never experienced it before. There are so many cool places to see and discover in Scotland and the work has allowed me to visit a range of places, beaches, castles, and distilleries that I probably wouldn’t have visited if I sat in an office all day long. A lot of my friends think it’s a little crazy that I get paid to ride my bike for a job, and I guess they are just a little jealous!

Is there an especially memorable story from your travels that you find yourself telling again and again?
I once led a tour on the Isle of Arran, which is my favorite Scottish Island. We were standing outside the distillery having just enjoyed a four kilometer descent into the village of Lochranza. I was telling the group a story about how the local distillery was built and that during the construction of the distillery, a pair of Golden Eagles built their nest on a cliff near the it; since Golden Eagles are a protected species, the construction of the distillery was temporarily halted.

At that moment one of the clients interrupted me to point out the two eagles soaring above us. I couldn’t have scripted it! To this day the bottles produced on Arran carry the Eagle symbol on the front.

What’s your favorite day of our Scotland itinerary and why?
This is a tough question, but I think I have to go with day three, where you climb over the old military road and then have the 20% climb over Corgarff, followed by the awesome descent from the Lecht Ski Cente to Tomintoul. This is one of the highest roads in the whole of the UK. You then have a quick pit stop here and a visit to the Whisky Castle is a must, they have over 500 different types of whisky here.

The day is finished at a distillery for a tour and a tasting, before arriving at our accommodation, which has a great whisky bar and also a really cool bar with a great selection of Gin and local ales. It’s a tough day in the saddle followed by a great reward at the end of the day.

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How did Whisky and Whiskey get their spellings?
This has caused many an argument over a dram as to how it should be spelled and in fact which country first started to produce whisky.

Whisky is the Scottish and correct way (I have to say that!) and whiskey is the Irish spelling. The difference comes from the translations of the word from the Scottish and Irish Gaelic.

Whiskey with the “e” has also being taken across to America by the Irish immigrants in the 1700s. Once you get to Scotland, we can explain all over a dram or two. If you feel like buying me one, then I wont say no to a Balvenie Doublewood!

What is the relationship between cyclists and drivers in Scotland? You’ve mentioned to us before how the roads in Scotland are quite narrow. Does this make cycling perfect or are there drawbacks to sharing a tiny road?
We get regular feedback from our American riders about how patient and considerate the drivers are of cyclists, and we also pick the best routes where we know there won’t be as many vehicles. There are also a lot of passing places so we can be considerate too and let the faster moving vehicles past us when we can.

In my opinion we have some of the best roads for cycling in the whole of the UK. As we ride on some remote roads, they are the lifeline for the villages and towns we visit, so are generally well maintained.

The National Cycle Network has been set up to allow cyclists to enjoy these quieter roads and a lot of the routes follow these. The only drawback or riding on narrow roads is that sometimes you can’t always ride side by side and chat away to each other, but there are plenty of opportunities to be social on the road.

What is the riding culture like in Scotland? Is coffee as big of a deal there also?
There is a great riding culture in Scotland and the UK. It has really taken off since the popularity and success of our famous riders on both the road and the track.

I haven’t been a big coffee fan until recently, and I have started to ease myself in and usually stick to a latte! Whenever we ride, we always try to visit one of our favorite local cafes (there are plenty to choose from) for some coffee and cake. You can see some of them here.

We have seen a massive growth in closed road cycling events, and I have been lucky enough to take part in Etape Loch Ness, an epic route around the loch with around 5,000 other riders. I am always on the look out for the next event.

Trek Travel Cycling Vacations the Scottish Highlands

What is your favorite ride to date?
Without a doubt my favorite ride was back in 2016 when a group of friends and myself cycled LEJOG – Lands End to John O Groats, from the furthest South point of England to the Northern Tip of Scotland.

We took a slightly alternative route to the usual and spent 13 days consecutively riding. We averaged 80 mile days and soaked up the culture, food, and drink along the way. It was an absolutely epic and a once-in-a-lifetime cycle.

Where do you look forward to traveling next and why?
I am planning a trip to Ireland in 2019 to cycle from Mizen Head to Malin Head (South to North). The journey looks amazing, and I’m currently reading up on all the locations and climbs. I love the planning and preparation of trips almost as much as actually doing them.

Ireland has a lot to offer with the great craic, culture, and not to mention sampling a few pints of Guinness on the way!

Is Nessie real?
The Monster is a real mystery to us all in Scotland and across the world, but I’m certain there is something in the loch. People have dedicated their lives to finding it, and it has captured the imagination for decades. The loch is so vast it has so many places to hide, so much hasn’t been discovered yet.

2017 has just been a record year for official sightings for Nessie, so you will need to join us on the trip and the boat tour to keep your eyes peeled!

These braes were built to be discovered by bicycle.

Visit Scotland

Meet our team: Lindsay Juley

Posted on November 10, 2017 - 9:50 am by keith_ritter

From the coast of Australia to the skyscrapers of NYC and back to her home state of Wisconsin, Lindsay uses her wealth of experience and passion for exploring the world to lead the charge on building and creating awesome relationships with travel agents across the country looking to sell the vacation of a lifetime.

Born and raised in Wisconsin, my idea of a vacation pre-college was either flying to Arizona to visit my grandparents or going camping at many of the local state parks. I did not need to go far to have a great time. However, after studying abroad in London in college, a whole new world opened up for me. I completely fell in love with traveling, and I knew I needed to find a job that would allow me to continue exploring the world. I ended up landing the perfect post-college job with STA Travel, a student-focused travel agency, where I became a full-service travel agent. Not only did I get to talk about travel all day, but I was able to take multiple trips per year myself.

My job with STA Travel led me to do a working holiday in Melbourne, Australia, where I lived for almost a year still working as a travel agent. Instead of planning very short spring break and winter break holidays, I began to put together elaborate round-the-world trips, and 3 month long backpacking trips for my Australian clients. It challenged me every day, and I learned quite a bit about different markets and cultures that I never was exposed to back in Wisconsin. Since new destinations around Australia and southeast Asia were now all of a sudden very accessible, I also was able to take several trips while abroad, continuing to check off more countries and continents off my bucket list.

After returning from Australia with a passport full of stamps and more vacation planning experience, I became the store manager at my Madison office. Due to a company re-structuring, I was selected to work at one of the New York offices, but the Midwest kept calling me back. After almost 6 years and hitting all 7 continents, I parted ways with STA Travel and moved back to my favorite state of Wisconsin. I knew I wanted to stay in the travel industry while remaining in Madison, so the natural option was to pursue a role at Trek Travel. I used to book the travel for the Trek Travel guides when I was at STA Travel, so I already was very familiar with the company!

My first job at Trek Travel was as the guest services coordinator, doing mostly admin work and communicating with guests after they were booked on a trip. Shortly after that, I became a trip consultant, selling our trips to our guests. I noticed there was no set travel agent program in place, so I started to develop a plan to provide more structure and training in order to grow our company’s travel agent business.

Now, after more than four years with Trek Travel, I am focused mainly on creating and cultivating relationships with travel agents, which I love! Since I previously was a travel agent myself, I have a great understanding of what it is like to be on the other side of the business and what resources agents may require to sell active vacations. I also understand the benefits a travel agent brings to our guests, being able to assist with all planning aspects of their vacation. I look forward to continuing to grow this important part of our business, and hopefully meeting more agents in person!

Interested in Travel Agent Partnerships?

Learn More

Queen of Cross: Katie Compton

Posted on September 21, 2017 - 10:02 am by keith_ritter

Cyclocross legend Katie Compton, the first American to win the Cyclocross World Cup overall title, is back at it in Waterloo this weekend. We caught up with her once again to learn what got her into cross and to snag her number one tip for newbies looking to join the sport.

What got you into cross?
Friends got me into racing while I was in college. I grew up racing my bike but friends encouraged me to try cross thinking I would be good at it. Luckily I listened to them, tried it and loved it. Been racing cross pretty much since then. That was in 1999.

Why should people try Cyclocross?
It’s a fun and social way to stay in shape through the winter. There’s variety in the training and racing with weather conditions and terrain as well as being able to add some running into your plan.

#1 tip for Cyclocross newbies?
Don’t be afraid to ask questions. Get to your first race early so you can easily register and see the course without stressing. Find some friends to help you through the process and inquire about any cross practices in your area. Don’t worry about your bike and equipment until you want to commit to racing or really like riding on gravel roads or trails.

Best hand-up you’ve ever received?
Money…always money!

Favorite place to race?
That’s a tough one. I love racing in the US for the fun and ease of it, but my favorite CX course is probably Koksijde in Belgium. It’s the classic sand dune course on the beach.

Get a behind the scenes look at Katie’s stunning career so far.

Read On

Special Guest: Part 1 with Tracy Moseley

Posted on March 22, 2017 - 4:17 pm by keith_ritter

Don’t get us wrong, we love finding unbelievable roads to cruise along. But our fast descents, winding turns, big climbs and scenic mountain passes aren’t confined to pavement. The fun keeps going when we veer off into the dirt. This rider knows that all too well. Meet Tracy Moseley, mountain bike pro racer, downhill specialist, Worcester-native and special guest on our upcoming Norway mountain bike tour. We caught up with her to learn more about the real T-Mo behind the handlebars.

What are you excited about most in your Trek Travel trip to Norway?

I have always wanted to ride my bike in Norway as the pictures I have seen always look amazing, so I am just excited to get the opportunity to visit this beautiful country and to experience a Trek Travel trip!!

What have you been up to this winter?

I have had a really busy winter as I have been transitioning from a full-time bike racer into a brand ambassador for Trek Bikes and many of my other sponsors too. I have been doing more coaching, talking at events and shows and planning some fun adventures for 2017!

What does your 2017 schedule look like at the moment? Races, trips planned, special projects, etc.

I am going to be doing a great mix of races, coaching with the British Cycling XC team and some kids camps at home on my parents farm, alongside attending a number of events across the World for Trek and my other sponsors.

Tell us a little bit about your history with Trek?

I have been riding for Trek since 2009 when I joined the Trek World Racing downhill team. I had 3 amazing years winning the Downhill World Championship title in 2010 and the World Cup Overall in 2011. I then set up my own team T-MO racing with the support of Trek UK in 2012 as I retired from DH racing and wanted to have a go at some different disciplines. In 2013, I raced the first season of World Enduro and became World Champion. In 2014, Trek set up a Factory Enduro team and I joined back on a Trek Factory Team and won two more World Enduro titles in 2014 & 2015! I am now trying to retire from racing and have stepped into the role of ambassador for Trek to continue to be involved in the industry with product development and encouraging more people to discover the love for bike riding.

What bike are you currently riding most?

I ride my Trek Fuel EX 20 mostly as it’s such a great all round bike for the terrain I have close to my home.

Where did you grow up and where do you currently live?

I grew up on a dairy farm just outside Malvern, in the UK. I still live there!

Tell us a little bit about the time that you discovered that your life would be about riding mountain bikes.

I think that it has taken me many years to discover that my life would be about riding bikes as it was never my plan or dream, it just seems to have evolved from a kid that used to do a few bike races that her brother was going to, to someone who found a natural talent for a sport and decided to give it a go for a few years, to become someone who now loves riding bikes, far beyond the competition and now will spend the rest of my life with bikes very much at the centre and with such a passion for the sport that I want to share the amazing joy and life that bikes can bring to everyone. It’s been a 20-year journey that I feel has really only just begun…

Do you have a most memorable day on a bike or a most memorable ride?

My most memorable day on a bike for me will always be the day I won my first World Championship title in DH in 2010. Pulling that rainbow jersey over my head on the podium and listening to the National Anthem of Great Britain playing for me was just incredible…nothing will ever beat that, after so many years of dreaming of it!!

Rapid Fire!

Favorite ride snack?

My homemade energy balls.

Favorite riding destination?

Verbier, Switzerland.

Window or aisle seat?

Window always so I can take my pillow and sleep!

Coffee or tea or….?

Neither, can stand the taste of either.

Place you’ve never been that you want to go. Why?

Galapagos Islands, as I would love to see all the amazing animals only found there.

If not riding bikes for a living, what would you be doing?

A farmer…

Album you’re listening to right now.

I am terrible with music and just listen to whatever is playing on the radio!

Who should we be following on Instagram that we’re probably not?

Lorraine Troung – fellow enduro racer who is going through a long rehab process after crashing two years ago at a race and suffering from a traumatic brain injury…such an amazing rider, lovely person and someone who is going to go on to inspire and educate us all about concussion and its effects in our sport. @lorrainetruong

Trek Travel trip other than Norway that you’d like to go on.

Vietnam and Cambodia as they are places I have never had chance to visit and would love to, especially if I can take my bike!!

Ride with Tracy in Norway.

See the Trip

Industry Insider: Special Guest Jonny Hunter

Posted on March 10, 2017 - 11:48 am by keith_ritter

Nominated for a 2017 James Beard Award for Best Chef of the Midwest for the fourth year in a row, chef Jonny Hunter’s take on local cuisine has been adored by Madisonians and visitors from all around. Co-founder of Underground Food Collective, a group that runs a restaurant, butcher shop, and catering business, he’s not slowing down when it comes to making a dent in the local food scene. This September he will be joining us in Asheville with a private farm-to-table dinner. We caught up with chef Jonny to learn more about his upcoming trip to the city beneath the Blue Ridge Mountains and his mission to bring community and food together in one delicious experience.

Tell us your story. What inspired you to be a restaurant owner in Madison?

I didn’t really start out wanting to do a restaurant. We were catering and doing some food processing and I started grad school in Public Affairs at UW-Madison to switch careers. At that point we started to get a decent amount of publicity for the food we were making and then I met Mel Trudeau who worked in restaurants and wanted to open a place with us. After working in non-traditional spaces I really liked the idea of having a restaurant and space where we didn’t have to move around a ton, and a space that would give us an opportunity to really showcase what we cared about.

You run a restaurant, butcher shop and a catering business in Madison. How are they all tied together, and how are they different?

Everything is co-dependent, we actually have a centralized facility that all 5 of our businesses run out of. The end product you see at our retail and restaurant establishments is an execution of products we make at our commissary. Because of our vertical integration, we have a lot in common through the different establishments but, without a doubt, running a food processing business, a restaurant, and a retail shop gives you a lot of different experiences. At the retail store I really love talking to people about cooking and curating what we sell while the restaurant is an exercise in creativity and hospitality.

What does ‘farm-to-table’ mean to you and why is it important to the food you cook?

When I talk about farm to table I like to talk about my community. I like to talk about my friend Mike who grows vegetables or Charlotte, the farmer we buy our hogs from. I want to support my community and help out my friends who have businesses. I want to show them I care about their work and that we value it.

What is the most rewarding part about your job?

Working with people and seeing them succeed and learn. We put so much effort into understanding processes that when we get some traction or when something works, it’s so exciting. When you see other people do that, it’s even better.

Do you have an especially memorable story from your many years in the restaurant industry?

I think it’s always about the people, the ones who come in and support us and the people we work with. The generosity of the people I get to work with and serve every day blows me away.

What drew you to be part of a Trek Travel trip?

I love bikes, they play a major part of my life. I use a bike as my main mode of transportation, and I use it as a recreation and how I spend time with my family. The idea that I could experience a trip that is focused on bikes and bike travel is pretty much my ideal.

What destination is on your bucket list?

I visited Asheville last year and it was one of my favorite trips I’ve had in a long time. I’m excited to see some of the art spaces in the River Arts District and the breweries and barbeque at Buxton Hall.

You will be joining us for an evening at Gaining Ground Farm just outside of Asheville by preparing a multiple course farm-to-table dinner in September. What do you have in store for the guests?

I’ve been working with Aaron and talking about the food they are growing so it will be a lot of seasonal produce and meat from their farm. My friend Dave owns a bakery called Farm and Sparrow so I will work with him on getting the best bread I’ve ever had in my life. The trip is at the end of summer and beginning of fall so there’s so much produce available so that is what I am going to highlight.

What excites you most about your trip to Asheville?

Asheville is an amazing city with a super engaged community, vibrant arts, great music and a thriving food community. It has so many things that make a really great community. Not only that, but it’s also beautiful, the rivers and the mountains make it such an amazing place. I’m super excited to visit Asheville again.

Do you have a favorite new recipe you’d like to share?

I’ve actually been working on an essay about cooking at home and chicken soup so here you go:

It’s important to buy a chicken that was raised on a local farm, on pasture and hormone and antibiotic free. The access to pasture means that it is going to have a better flavor that really comes through when you are making a stock. I buy my chickens from Nine Patch Farms or Nami Moon.

Use a #3-5 bird and salt it with 2 Tablespoons of sea salt or kosher salt. Rinse the chicken and dry inside and out very thoroughly – a wet chicken will steam before it begins to crisp the skin and turn golden. This might seem like more salt than you would need but it is really important in terms of making the meat juicy and not over cooking the white meat. I let the bird sit out on a rack for 2-3 hours (or overnight if you have time) so that the salt binds to the proteins and the skin dries out. In a cast iron I put in 1 inch of chopped vegetables, using 2 carrots, 2 cups of celery (you can sub celery root in the winter) and 1 large onion. I toss them with chicken schmaltz and roast the chicken on top of the vegetables. Roast the bird at 375F until the skin is crispy. I don’t worry about temperature here because I’m going to add the meat back into the soup later to finish cooking. At this point I eat the crispy skin since it doesn’t add much to the stock and it’s one of my favorite snacks.

Cut the breast meat off of the carcass and put aside, as well as meat from the thigh and drumstick. Don’t worry if you leave some meat on the bones-it is good to have some for flavor in the stock. Once the meat is separated from the carcass, I break the carcass in half so that it fits in the pot easily. I add the roasted vegetables and the carcass to a pressure cooker (I also use a pressure cooker to make stock, it speeds up the process and makes a cleaner, more flavorful base for the soup. I use a Kuhn Rikon pressure cooker and it is my favorite tool to cook with). Into the pressure cooker goes 2 fresh bay leaves(dried will work), 3 sprigs of thyme, 5 sprigs of parsley, 10 pepper cloves and 4 or 5 cloves of garlic. I also like to add 1 meyer lemon cut in half. Add four quarts of filtered water and bring the pressure cooker to 15 bars and turn down to simmer for 45 minutes. When it is done, remove from heat and let the pressure dissipate. Never use the release valve to let off pressure, it will muddy your stock and cause unpleasant extraction.

While the stock is cooking I chop carrots, celery and onions to ½ inch pieces. Saute the carrots, celery and onions until the onions are translucent. Chop the breast meat into ½ cubes and shred the dark meat. I also dice a head of parsley leaves. Once the stock is finished I strain out vegetables and bones (you can make another round of stock with new vegetables with the amount of bones you used). In a 6 quart stock pot add the stock, vegetables and meat. Season with the juice of one lemon, add cracked pepper and salt to taste. Add chopped parsley right before you serve.

Experience a farm-to-table feast with Jonny Hunter.

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Creating Community at The Edenwild Inn

Posted on October 4, 2016 - 7:45 pm by keith_ritter

When Anthony Rovente lost his job in New York in the spring of 2013, the San Juan Islands were the furthest thing from his mind. Though he had never heard of this little archipelago in the Salish Sea until stumbling upon it on Google Maps, that summer he and his wife decided to move their family some 3,000 miles across the U.S. to Lopez Island. In his own words, this is the story of how his family’s dream became reality.

“At some point or another I feel that most people are drawn to certain destinations, whether it be fate or curiosity or some other power. During a particularly trying period in my life after a layoff, I began to dream of other opportunities and possibilities for myself and family…things that you simply don’t consider when you are tied to a job. I had never lived anywhere outside of Upstate New York and had no clue where to start. Searching Google Maps for potential places to live became a new hobby.

Living in a rural area in close proximity to the ocean was our dream scenario, and a moderate climate would be even better. During one particular Google Maps session I grazed over the San Juan Islands. It was the perfect little island of farms, surrounded by beautiful craggy outcroppings and beaches; an absolute unspoiled paradise. We took our first trip to Lopez in March of 2013, and in August we packed up our four boys and everything that could fit into our minivan and made the move. Three years later and Lopez is home.

Growing up in a tight-knit family, the idea of owning and operating a family business has always been a dream of mine. When Crystal and I married and started our family, we knew we wanted to create a life we could all invest in and share together. The Edenwild Inn seemed like a perfect opportunity. It had become a major landmark in the center of Lopez Village, and was up for sale when we arrived. It’s no easy feat to run a busy inn but we cherish the opportunity to build a family business with our four sons while sharing Lopez Island with guests. Everyone has a job and we all work together to get it done. Even our four-year-old has his little chores!

Our vision for the Edenwild has been the same idea since day one–to create a sweet little retreat from the stressors of daily life. Visitors come to Lopez Island to relax and enjoy the beautiful peacefulness of the natural surroundings. Our goal is to turn a long weekend at The Edenwild into beautiful, life lasting memories. It’s the small things that people appreciate the most, whether helping to plan an evening out or adding thoughtful touches to their room. Our guests know we care and I think that connection means a lot to them!

I think what drew me to the San Juan Islands three years ago, and what continues to excite me most today, is the incredibly special relationship residents and visitors have with natural environment around them. Being isolated on an island, away from the stressors of everyday life allows you to re-connect with nature and ultimately yourself. A walk on a quiet beach, a spectacular sunset, ocean views all around; this truly creates an environment of serenity so difficult to find in the modern world.”

New in 2017:
Stay at the Edenwild Inn on our San Juan Islands Vacation

Learn More

Top 5 Reasons to See This Year’s Vuelta

Posted on June 1, 2016 - 9:03 pm by keith_ritter

Watching a pro cycling race on TV is one thing, seeing it live in person and feeling the experience is a whole different ball game. Especially when it’s in the beautiful destination of Spain. As an Official Tour Operator, our guests get the VIP treatment and experience the race closer than they could ever imagine. This year’s Vuelta a España trip takes place in Northern Spain from Oviedo to Santander. Expect amazing food and wine, breathtaking landscapes, exciting stages and incredible race access. If that’s not enough, here are the top 5 reasons why you should book your ticket to Spain and join us.

See the full trip»

1. Experience ten mountaintop finishes.

The impressive list includes an assault on the Spanish giant, the Alto de l’Angrilu, known as the hardest climb in Spain. You’ll also get the chance to take on Lagos de Covadonga, Cima Chechu Rubiera, Peña Cabarga, Puerto de Alisas and more. If you don’t want to climb everything, you can always hop in the Trek Travel van and shuttle up the mountain.

2. Get exclusive front row seats and Stage 10 VIP access.

Witness the Stage 10 summit finish at Lagos de Covadonga and ride on the race course. Afterwards, experience a live viewing of Stage 11, both with VIP passes for unrivaled access.

3. Ride with a UCI pro tour veteran and former US Postal domestique.

Meet Chechu Rubiera and gain insight to La Vuelta and its magical subtleties from a former pro. Together you’ll climb the Alto de l’Angliru, the hardest climb in Spain. L’Angliru was last featured in the 2013 Vuelta, when Vincenzo Nibali and Chris Horner battled each other into the clouds, with Horner emerging from the mist as the stage victor. Learn more in our recent interview with Chechu»

4. Be the ultimate super fan.

Only with Trek Travel can you spend an evening at the Trek-Segafredo pro team hotel to tour the official team bus, meet the mechanics, and have a photo session with team officials and riders. Access to the riders at the Vuelta is unparalleled—they are far more relaxed than at the Giro d’Italia or Tour de France but they are still in top racing form.

5. Indulge in the best of Spain.

Traverse the greenest countryside in Spain, sample the finest northern Spanish cuisine, and catch the race action in the remarkably beautiful regions of Asturias and Cantabria. We’ll make our way through Basque Country, one of the most celebrated areas for epicureans in Spain. The Spanish Grand Tour has its own unique story and it is best discovered by bike. Join us!

Are you ready for the Vuelta?

Reserve your spot

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Category Archives: Industry Insider

Behind the Scenes: Planning Your Cycling Vacation of a Lifetime

How our trip planning process works

How we put together our routes

How we choose hotels

How we choose restaurants

What makes Trek Travel trips special

The Ultimate Make or Break for Your Cycling Vacation: Staying Hydrated

Featured Restaurant: Workshop Kitchen + Bar

Discovering Scotland: Meet Highlands native Craig Little

Meet our team: Lindsay Juley

Queen of Cross: Katie Compton

Special Guest: Part 1 with Tracy Moseley

Ride with Tracy in Norway.

Industry Insider: Special Guest Jonny Hunter

Experience a farm-to-table feast with Jonny Hunter.

Creating Community at The Edenwild Inn

Top 5 Reasons to See This Year’s Vuelta

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