INEOS chef James Forsyth on cooking for G, truffle omelettes, and feeding Filippo Ganna pasta

We've welcomed a new partner to the GTCC this week! Visit https://hvmn.com/GTCC for 30% off your first subscription order of Ketone-IQ (discount automatically applied at checkout).

We always love welcoming the people who work away behind-the-scenes at INEOS with G to the GTCC, and this week's guest is one of our most interesting ever: it's team chef, James Forsyth!

What's it like cooking on a Grand Tour? How demanding are the riders? How specific are their nutritional needs? G, Tom and James got stuck into all of those topics, loads of listener questions, and much more besides in this week's show.

James started out working in Michelin-starred restaurants before taking on the challenge of cooking for Dave Brailsford's men back in 2016. God only knows how much rice he's cooked in that time.

Elsewhere, you lot came through with some incredible suggestions for a cycling phonetic alphabet and G is enjoying life back on the training regime.

We'll be back next week with a very fun guest. More on that one soon!

Music courtesy of BMG Music Production

Learn more about your ad choices. Visit podcastchoices.com/adchoices