Marianne Vos returns to training after long injury lay-off

Multiple time world champion will begin light training again having missed most of the 2015 season, and will not compete in cyclo-cross this winter

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Marianne Vos (Rabobank-Liv) has been given permission by medical staff to return to light training after her long-term injury woes1. The Dutchwoman last raced in May of 2015 and has since missed the rest of the road season having suffered injuries to her back and hamstring. Vos said last week in her blog on the RaboLiv website that medical tests had showed the injury had been caused by overtraining and that complete rest was necessary to ensure she could return to full fitness in time for the 2016 season.

>>> 100 best riders right now: #45 Marianne Vos2

The only thing that helps combat this overtraining is complete rest, she wrote. I then, with the doctors, took up to three months to fully rest. Then again I have undergone a series of medical tests and we can see if I have indeed made progress.

At the moment I can do little else but wait. Since then the multi-time world champion3 has been given the all clear to get back to work, but she says she ll work closely with the team s staff to ensure she doesn t rush back and that she is 100% race ready for the new season. It means that Vos, a seven-time cyclo-cross world champion4, will miss the cross season this winter, as she targets a defence of her Olympic road race title in Rio next August.

Rio is in my mind, Vos said, it s an objective but the first main thing is to get myself ready for races and if I m fit we ll see if I m going to make Rio.

But indeed that would be a fantastic goal to reach.


  1. ^ her long-term injury woes (
  2. ^ >>> 100 best riders right now: #45 Marianne Vos (
  3. ^ the multi-time world champion (
  4. ^ seven-time cyclo-cross world champion (

The world’s best foodie breaks

Dreaming of a palatable escape? From taking a vegetarian tour of Cape Town to following a spice trail through Morocco, we ve eaten our way through some amazing foodie destinations, bringing home fragrant memories that still make our mouths water. Wherever you travel to next, we ve got you and your stomach sorted.

The World’s Best Foodie Breaks

Babylonstoren, Cape Town. Photograph:

Laura Jean Sargent s Cape Town

I m a vegetarian, so I had prepared to spend my three weeks in Cape Town dodging game-heavy joints and citing a few favourites to frequent. However, the reality was quite different. When it comes to dining, Cape Town represents the globe, with a climate that affords fresh, seasonal produce much of the year round and a sustainability scene that sees projects such as Abalimi1 enabling the townships to get a meaningful look in too. The caf culture here has up-and-come, with a healthy scattering across the city s different neighbourhoods; Tribe Coffee Caf 2 in Woodstock invites customers on a journey through its roastery, Loading Bay3 in De Waterkant sells an irresistible blend alongside international menswear labels, and Los Muertos Motorcycles4 in Bo-Kaap doubles as a biker shop you get the picture. Meanwhile, the city s eating options are just as eclectic; a menu of menus at an 18th-century hunting lodge at RThe5 oundhouse6 in Camps Bay, grab a balcony seat for a memorable Mexican at El Burro7 in Green Point or opt for full-on veggie in the former home of the first Chief Justice of the Cape at Aubergine8.

It s easy to follow your food back to its source here, too. Hire a car and head into the surrounding winelands to sample cheeses, chocolate and, of course, wine. You ve your pick of the bunch when it comes to vineyard visits, with certified organic and biodynamic viticulture peppering the blanket of growing estates. Be sure to stop off for a bite at Babylonstoren9, one of the Cape s oldest Dutch farms which uses a simple, authentic basis for some seriously creative cuisine at its sleek restaurants, the Greenhouse and Babel.

The World’s Best Foodie Breaks

A fruit market in Gaddiannaram, Hyderabad. Photograph:

Holly Turner s Southern India

The flavours of Kerala give you a taste of just how lush and green the landscape is in India s slumberous southern tip. Walk through Munnar s spice plantations and you ll see ginger, cardamom, pepper, cinnamon and vanilla growing all around you; endless Palm Trees provide coconut milk to sweeten rich creamy curries; brackish backwaters and dreamy lagoons are where locals fish for prawns, crab and both fresh and saltwater fish, which are often soaked in spicy masala sauce and baked in banana leaves (known as Meen Pollichathu).

If it s fruit you re after, you won t have to hunt for long it s mostly above your head. Try the juicy green mangos, sweet bubble gum-flavoured jackfruit and tiny plump bananas, which you can have for breakfast, accompanied by rice pancakes (appam) and chickpea stew (surprisingly delicious, even at eight o clock in the morning). Vegetarians will fare well here, as most of the dishes are meat-free. A stand-out favourite was masala dosa, a crispy cr pe made with rice batter and served on a plantain leaf with chutneys and dhal the best part? You can get truly messy and eat it with your hands. For a real treat, try Fort House Hotel10 in Fort Cochin where you ll find a tropical garden and glowing lanterns that line the path to the pier. Here you can eat fragrant seafood and red Keralan rice served in clay pots, and sip homemade ginger beer as you gaze out over the water and drifting lotus flowers.

The World’s Best Foodie Breaks

Penang hawker food. Photographs:

Abbie Cohen s Penang

Swapping glamour for fantastic flavours, Penang brings Chinese, Malay, Indian and Nyonya cuisines together a mixture that places it at the very heart of Malaysia s diverse cultural background and food scene. Set by the Straits of Malacca, the state thrives on unpretentious food served in its many hawker centres chaotic and compelling hubs where food stalls sizzle, steam and fry up most intriguing dishes (for a particularly satiating night out, head to New Lane Hawker Centre in the capital of George Town). Local noodle-based favourites include the soupy hokkien mee and fiery Penang laksa, as well as the fried char koay teow. Cool your palate off with nutmeg juice or an icy bowl of cendol, featuring rice flour jelly, coconut milk and a sugary syrup.

You can get to know Penang s hip and rising coffeeshop scene, by spending an afternoon in the capital at The Mugshot Caf 11; as well as their refreshing and generous iced latte, sample a bacon and egg bagel followed by honey-topped yoghurt packed into a quaint glass jar. The more playful 55 Caf 12 is a shoe-in for kids at heart, what with their adorable, three-dimensional coffee art. Still, nothing quite beats being served up a more traditional experience: head to your nearest kopitiam, a go-to place for mamak food (tasty Halal comfort fare from the local Muslim community) as well as black kopi-o and teh tarik milk tea (when served cold, this makes a particularly refreshing treat with which to beat the heat). Never mind the city s bars and clubs your late evenings will be best spent inside these corner coffee shops, drink-sipping and chit-chattering under a cooling fan.

The World’s Best Foodie Breaks

Djemaa El Fna, Marrakech. Photograph:

Emma McWhinney s Morocco

Shrouded in mystery and perched at the end of Africa s spice route, Morocco has made a culinary name for itself thanks to its eclectic and aromatic flavours. With the Andalusian influences of peppers and saffron in the North, Berber dishes of pomegranate-flecked couscous and pulses in the South, juicy fruit and fresh seafood along the coast and delicate rosewater and almonds in the Atlas Mountains, Moroccan food is the stuff of Arabian nights: exotic and unknown.

For a whistle-stop tour of Morocco s tapestry of cuisine, Marrakech is the place to go. A fragrant labyrinthine jungle of spice markets, fresh orange juice vendors and steaming street food stalls, it has an intoxicating effect on the senses. Start the day with freshly-squeezed orange juice from Agadir s groves and a baghrir (a crumpet-pancake to you and me) with lashings of sticky date syrup; or, for an authentic Moroccan petit d jeuner, tuck into a filling bowl of bessara a white bean soup flavoured with cumin and chilli. No trip to Marrakech is complete without a visit to the open air stalls and brightly coloured towers of the spice market, where everything from turmeric and orange blossom oil to preserved lemons and olives are worth haggling for. Other culinary cravings include crispy yet tender sardin mraqad (fried sardines stuffed with chermoula marinade) for lunch and a silver teapot of refreshing mint tea and flaky pastries for afternoon sustenance.

For dinner, Djemaa El Fna, the culinary heartbeat of the city, provides aplenty with steaming stalls and charismatic vendors. Settle down to soft Moroccan flatbreads, fiery chilli sauce, slow-cooked tagines and a hearty bowl of cinnamon-dusted rice pudding each at the essence of Moroccan cooking. Click here13 to join Secret Escapes and save up to 70% on luxury hotels and holidays.

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  1. ^ Abalimi (
  2. ^ Tribe Coffee Caf (
  3. ^ Loading Bay (
  4. ^ Los Muertos Motorcycles (
  5. ^ The (
  6. ^ oundhouse (
  7. ^ El Burro (
  8. ^ Aubergine (
  9. ^ Babylonstoren (
  10. ^ Fort House Hotel (
  11. ^ The Mugshot Caf (
  12. ^ 55 Caf (
  13. ^ here (
  14. ^ Follow our blog with Bloglovin (

SiS becomes official sports nutrition supplier of Team Sky

Science in Sport join up with Team Sky as their official nutrition supplier for the 2016 season

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Science in Sport (SiS)1 will become the official sports nutrition supplier of Team Sky2 for 2016 as the team looks to build on their impressive 2015 season.

This year saw Chris Froome win his second Tour de France3, four Grand Tour stage victories, a host of stage race wins and a second successive World Championships time trial champion in Vasil Kiryienka4. For 2016, SiS and Team Sky will work with each individual athlete to tailor a nutrition plan for the season, with SiS supplying everything from their GO energy and electrolyte gels, to the new SiS protein range. Dr James Morton, team nutritionist at Team Sky, said: Nutrition is integral to any successful cycling team and we re looking forward to working alongside SiS next year.

It s a company I know well and I know how seriously they take their position in the endurance sports nutrition industry.

SiS is truly committed to providing trusted and evidence-based products, which is something that is extremely important to Team Sky.

>>> Sir Chris Hoy signs up as Science in Sport ambassador5

Ashley Read, marketing director for SiS, said: Science underpins everything we do and we re really proud to be fuelling Team Sky with our industry leading products next season.

We have a huge responsibility and opportunity as the official sports nutrition supplier to continue to be innovators in the market and fuel Team Sky to even more success in 2016.

Team Sky have signed several key riders for next season, with former world champion Michal Kwiatkowski coming on board6, alongside Mikel Landa, Michal Golas, Be at Intxausti, Alex Peters and Gianni Moscon.


  1. ^ Science in Sport launches new energy and electrolyte gel (
  2. ^ Team Sky (
  3. ^ Chris Froome wins 2015 Tour de France as Greipel wins final stage (
  4. ^ Kiryienka: Worlds still a hard win even without Wiggins and Cancellara (
  5. ^ >>> Sir Chris Hoy signs up as Science in Sport ambassador (
  6. ^ Who are Team Sky s newest signings? (