Cycling has been a part of Peta McSharry’s life since a very early age and she competed in her first sportive at the age of nineteen. She has since developed into one of the leading members of the UK cycling community. She placed second in the infamous Paris-Roubaix race and completed the 3,500km of one of the toughest courses of the Giro d’Italia. A day job in sports and remedial massage allows McSharry to work with cyclists and athletes of all levels, with her role as a teacher at the leading LSSM school ensuring she is at the sharp end of current massage and fitness research.
Richard Mitchelson is originally from Yorkshire, Britain’s Cycling heartland, but is now based in the South Downs. He now creates animation, illustration, and design for clients such as: Rouleur Magazine, Mind Candy, Oakley, Mark Cavendish, Team Sky Pro Cycling, British Cycling, The Global Cycling Network (GCN), Eurosport, Howies, Strava and Evans Cycles.
His main inspiration comes from commercial artwork of the 1950’s and the fast paced, action packed, character filled world of cycle racing.
One-time racer, full-time artist and dreamer, now living in a cabin on a mountain in the Ariege, French Pyrenees, Camille McMillan’s passion for professional cycling began at an early age, long before competing in the sport as a junior in the UK and Europe. This passion was to later merge with his increasing fascination with image-making.
Hannah Grant, is an accomplished chef from Copenhagen, with experience ranging from modern Danish-French restaurants to the world’s no. 1 restaurant Noma and the Kite Boarding expedition boat, Offshore Odysseys. Hannah spent 5 years with the World Tour cycling team Tinkoff-Saxo and is working in with Danish morning TV as well as developing recipes for a number of sports publications. Her passion and creativity for food is demonstrated in these recipes and you will taste your way to the ultimate, better, faster and lighter performance. In 2016 Hannah moves to Dimension Data to work on Sports nutrition strategy development.