The Tenzing Hillary Everest Marathon and the Marathon des Sables: two of the most extreme races in the world. The former is the world’s highest marathon, starting from Everest Basecamp and going all the way to Namche Bazaar. The latter is known as the toughest footrace on earth, a 7 day, 250+km route through the Sahara desert.

Can anyone have a go? We’d like to think yes.

In 2014, Head of Sales Angela completed the Everest Marathon, and this year Product Manager Lisa will take on the Marathon des Sables in April. They’re both active runners, who love the outdoors and commit hard to what they do – but they also show how you don’t have to be a pro to take on the world’s most epic challenges. We asked Angela and Lisa to explain how you prepare for each of these extreme environments.

 

 

TRAINING

Angela

I am a fan of quite a regimented training regime so I created one based on some ideas I found online, printed it off an blue-tac'ed it to a kitchen cupboard door. Given my limited time before the trip (I only had two months!), I simply had days where I ran set distances and days where I rested. I didn't include cross training, but if I had had more time I would have done that too. Generally my weeks consisted of 2 short, 2 medium and 1 long run, with distances increasing each week before tapering off in the final week before flying to Nepal.

 

Lisa

The Marathon des Sables is called the Toughest Footrace on the Planet and although it’s a 7 day ultra-endurance journey, it’s not all about running, unless you’re elite (which I’m not!) Since September I’ve completely changed my training routine, which seems to be working. Gone are the 5 to 6 runs a week and I’ve brought in cross-training on an elliptical machine, plus 6am yoga sessions each working day. Cross-training sessions range from 1 to 3 hours and I still get out running, but it’s focused on enjoying a day out as opposed to having to train. I've been keeping up distances too, running the Marrakech Marathon in January this year and the Northumberland Ultra along the coast, for practice racing on sand.

 

 

NUTRITION – BEFORE THE RACE

Angela

The biggest change I made was to stop drinking alcohol! I also tried to stick to a healthy diet with lots of fresh fruit and veg along with plenty of carbs pre long runs. I also drank a lot of water to keep well hydrated and tried to avoid lots of sweets and chocolate.

 

 

Lisa

I’ve massively changed my diet! Retiring early from a race last August (The Centurion 100 miler) after 24 hours and 85 miles really knocked my confidence. I ran the first 40 miles incredibly well, then foolishly stopped focusing on my food, and put all my focus into running. The result was at 55 – 60 miles I couldn’t eat anything and this cost me the race. However, I’m always one to look on the positive, so I’ve worked really hard to hopefully avoid that happening again.

Breakfast is generally a wrap of low fat cheese and Quorn (I haven’t eaten meat for around 32 years) which keeps me full and stops snacking. But I’m human after all, so I have a snack drawer with bananas, pears, apples, nuts in. Lunch is either fish (tinned or fresh) or a veggie burger, veggie sausages - alongside butter beans, steamed vegetables, giant cous-cous, rice or quinoa. This is my main meal as it suits my routine.

As a treat I love pizza, chocolate Hobnobs and I haven’t totally given up alcohol. Still enjoy Prosecco or a large G&T....but they are restricted to Saturday nights.

March is all about eating more nuts, seeds etc , so it’s not such a shock in April.

NUTRITION – DURING THE RACE

Angela

I took energy gels that I get along with well and a bar of my favourite flapjack. I was restricted on what I could take because of the Lukla flight baggage allowance. I didn't have any of the hot chicken noodle soup that the race provided half way, but it smelt good! I think I also had a mars bar or two - not what I would usually eat while running but they are easy to get hold of in the lodges! I also ate plenty the night before the race (pictured) and had lots of porridge for breakfast.

Lisa

As we’re self-sufficient for 7 days we eat what we carry, and officially need to start with a minimum of 14,000 calories for 7 days. My daily plan is a dehydrated breakfast of museli or a high energy breakfast bar (450-500kcal) then nuts, sesame snaps, bars whilst on the trail. Once I’ve arrived at camp (a recovery drink and handful of Haribos), followed by a dehydrated dinner and dessert (approx 1000 kcal). Luxuries such as Hobnobs etc are out for a week – they weigh too much!

SPECIALIST GEAR

Angela

Nothing new! All you really need for the Everest Marathon is decent trail shoes, a small running backpack, suitable running clothes, sunglasses and a cap. You could also take lightweight poles to help with the pressure on your knees and yak trax in case you need to run on snow, but I didn't use either.

Lisa

It’s all about the pack (weight) and sand gaiters! Most important are my shoes and running pack as we need to be best friends. With my trail shoes I’ll attach Velcro with silicone and stitching. Then my gaiters fit snugly onto the Velcro, so sandy feet are kept to a minimum. I’ll take a foam mat to sleep on (each night 8 people share an open Berber-style tent). Alongside a lightweight sleeping bag, we also need to carry an anti-venom pen (in case of a bite or sting). Everything is down to weight as the official minimum pack weight is 6.5kg which also includes your food for the 7 days.

Luxury items will be biodegradable Wysi Wipes (the size of a coin and light as a feather) which need just a drop of water to turn into a mini towel. Plus soap leaves - so I can get some sort of wash each day.

TACKLING THE HEAD GAME