(upbeat music)
- I'm here in the ridiculously beautiful
Alta Badia because I'm going to attempt an Everesting.
And, what is an Everesting?
I hear some of you ask.
Well, the concept is fiendishly simple.
It basically involves picking a hill, any hill,
let's face it, there's a lot of 'em around here,
and riding up and down it continuously until you reach
the cumulative elevation gain of Everest,
which is 8,848 meters above sea level or 29,028 feet.
The concept of Everesting was devised
by a chap called George Mallory.
No, not that one, although they are related.
This George Mallory is actually the grandson
of George Mallory who, sadly, died while trying
to become the first person to summit Everest in 1924.
And he was actually training for climbing
Mount Everest himself and as part of his training,
he devised the idea of Everesting on a bike.
So, why take on a ridiculous challenge like Everesting?
Well, when the original George Mallory was planning on
climbing up Mount Everest, he was asked famously by
journalists at the time, why?
And his simple reply, uh, was
"Because it's there."
And the same kind of rings true to me, really.
I think as cyclists, we're obsessed with riding up mountains
and seeing what we're capable of.
And, you know, I really like to do that,
I like to push myself to the limit
and you know, experience that.
Which climb am I going to Everest?
Well, the answer is the Passo di Valparola,
and it's over there.
It's absolutely beautiful.
It's 14 kilometers long with an average gradient of 5.8%.
Although this is sort of 4.5%
in the bottom half and about 8% in the second half,
so that's going to make things interesting.
The elevation gain for one ascent
of this climb is just under 800 meters,
meaning I'm going to have to do 11.5 reps,
let's say 12 reps, just to be sure.
The main reason you need to be aware of now,
as to why I've chosen it,
is because there's a thing with Everesting,
and that is, if you are the first person
to successfully Everest a climb,
then you get your name put in
the Everesting Hall of Fame, forever.
And that can never be taken away.
So, if I'm successful, I will be
on the Everesting Hall of Fame,
because no one has ever been up this climb
doing an Everesting before.
Now, I'll never be the first person to climb Mount Everest
or walk on the moon
or go on a date with Kate Upton
but I can be the first person to ride
12 ascents of the Passo di Valparola
in a row within a 24 hour period,
and I mean, it's right up there.
This challenge scares me.
It's gunna be further than I've ever ridden before
with more elevation than I've ever ridden before,
and to be quite honest, I'm not sure that I can do it, and,
but I kind of like that, because it means that,
you know, nothing worth achieving is easy,
and if I do do this, I will just feel elated.
Got my kit ready for tomorrow, so.
There's, uh, quite a few important things,
so I'm gunna go through what I'm planning to use.
The first thing is that the weather tomorrow
is not looking the warmest.
Um, it could be around five degrees on the top,
which is quite chilly, and also it's going
to be quite chilly when we set off
in the morning and there could be some rain
in the afternoon, so my kit reflects that.
I've got so, a quite medium-weight base layer,
I've got the standard jersey and shorts.
Wearing knee warmers and arm warmers.
Which, I'm also going to take this nice sheer layer
as well which gives a bit of warmth,
and also some toe covers and a cap.
Now, I've also got a load of food here that you can see.
Now, the thing is, I'm not taking all this food,
that would be loads of weight
to carry up the mountain every time.
My plan is to store a load of this food
at the hotel we're staying at,
which is the Hotel Fedora, which,
conveniently, is located on the climb.
So that's awesome because it means
it can be my Everesting base camp,
or as I like to call it Ammo Dump.
Other things I've got, the shoes,
got the nice Kask Valegro helmet which is super lite,
got the Roka shades, probably the most important piece
of equipment, the Wahoo bolt.
Key piece of kit, we'll make sure that's charged.
Got the heart rate monitor as well
to sort of help pace myself.
Little things as well, running tubular tires on the Canyon.
So, I've got some sealant and a pump.
If I do get a puncture that doesn't seal,
I've got a spare set of wheels that are located
in my Ammo Dump at the hotel,
so I'll just come down and switch out the wheels.
Also got some lights.
The other thing I should point out quickly
is I've also got a load of other kit over here.
Kit that I don't think I'll need but I might need.
Things like big heavy waterproof jacket.
I hope I don't need this.
Spare set of socks.
And this, which is, if it does get really bad weather,
this is like the new ASOS Mille jacket.
Also got some suntan cream.
And with regards to food, I've a got a load of gels,
some caffeine gels, some little caffeine bars from SIS.
Also got a load of, sort of, cold-pressed date bars,
but I'm probably going to grab some strudel
or something along the way as well.
There's lots of strudel stops on this climb,
so, be ready.
(meditative music)
Just in the hotel room now,
bedding down before, the challenge tomorrow,
and yeah, it's daunting, definitely.
You know, I'm not a pro, I'm genetically unremarkable,
distinctly average in the genetic stakes.
(laughs)
Um, I could, depressingly, probably take all the drugs
in the world and still never be able
to win the Tour de France.
(laughs)
But, um, I think this is a challenge
that's all about mental strength, you know?
I could never be as physically strong
as a professional, but can I be as mentally strong?
And I think this will, without a doubt,
push me to that limit.
But, I'm definitely nervous.
I mean, I'm more nervous than a tiny nun
attending a penguin shoot.
(laughs)
It's about 6 a.m. right now, still dark, the sun's not up.
Hopefully, the sun will be up when we get,
finish the first rep, which would be nice.
So, I just wanna get going, I guess.
Oh, my, all right.
- [Camera Guy] See you down there.
- See you down there.
(motivational music)
- [Emma] Ollie, it's basically dark.
Why do we have to start so early?
- [Ollie] Well, it's all a part
of my ingenious pacing strategy.
- [Emma] Okay.
- [Ollie] Well, the thing is, is we only have
about 13 hours of daylight.
- [Emma] Uh-huh.
- [Ollie] And I think this is going
to take me longer than 13 hours.
- [Emma] Have you thought of just riding
faster so you don't have to do as many reps in the dark?
(Ollie laughing)
- [Ollie] Ah, well I think I'm going
to be going as fast as I can, to be honest.
- [Emma] So, another question.
- [Ollie] Yeah?
- [Emma] Why have you chosen this climb?
It feels like it has a lot of flat in it.
Is it just 'cause you wanted to be in the Hall of Fame
and this was the last climb left?
(Ollie laughs)
- [Ollie] Well, there's lots of climbs,
but, yeah the negative against this climb
is there is a middle section with quite a bit of flat.
- [Emma] Yeah.
- [Ollie] So, you've got aerodynamics to contend with.
- [Emma] Yeah.
- [Ollie] Um, which is right,
but it does have a lot going for it.
The road surface is really good.
- [Emma] Yeah.
- [Ollie] It's our hotel's on it.
- [Emma] That's a good point.
- [Ollie] Which is good, so that acts as base camp.
- [Emma] Yep.
- [Ollie] And also, the descent is rapid,
not very technical.
- [Emma] Yep.
- [Ollie] There's loads, you know,
there's not many turns on it, it's very straight,
so I can do a descent very quickly.
But if you can't really see it right now,
but it is absolutely stunning.
(upbeat music)
So, one of the bits of advice that all
the Everest veterans I spoke to gave me was,
when you do one of these things,
try and get as much support on the road as you can.
So, fortunately, I've got some world-class friends.
- Aw thanks, mate.
- I meant, like, in your cycling ability, right?
- Yeah, that's what I though you meant.
(Ollie laughing)
- But, it's not every day that you get a tow and
domestiqued by a World Champion.
- See, I'm only actually now bronze in World Champion.
(Ollie laughing)
Should've brought the bronze in, really.
(upbeat music)
- Mate, you're spinning so fast,
you're actually making me feel like
I'm in the wrong gear the whole time.
What ratio have you got on that Canyon?
- I'm going full-on Chris Froome gearin' today, 34, 32.
Yes, you've got to spin to win, you know?
- Yeah.
- Like, make life easy as possible.
- [Emma] Don't over-tax your muscles.
- Well, yeah, save, save the muscles
and avoid grinding as much as possible.
- You always want to avoid grinding, yeah.
- Yeah, yeah, I'm not a big fan of grinding.
Doing all right, feels good,
still zone two heart rate, so, it's going well.
- I just feel like I really, really want a coffee.
(upbeat music)
- People ask, like, why, why do an Everest?
And there's lots of reasons, and that's gotta be one of 'em.
(upbeat music)
- That's first rep, I feel good, pace is good.
Just going to keep crackin' on now,
so I'm gonna smash it down the descent.
Just go as quick but as safe as I can.
The views around, look at this, it's amazing!
This is like paradise.
All right, see ya in a bit!
(upbeat music)
Rep two.
I'm just trying to hold the same pace I did on rep one,
which is kind of like a zone two heart rate
for me and about 250 watts.
So, just stick to the pacing.
Don't get too carried away.
There's a long way to go.
But, I'm going to do my Peter Sagan impression,
which is, for me, is a very good climb,
it's, eh, not too steep.
(electronic music)
I'm feeling all right.
But when you get to the top section,
the altitude's noticeable and, you know,
about 2,100 meters, so it has an effect,
but (panting) all good.
I wanna keep stopping and taking Instagram photos,
but that'll probably be my undoing, look at that!
(laughs)
(upbeat music)
All right, gonna crack on now.
Don't want it to be dark.
(upbeat music)
- Quick, quick pit stop.
- Is one croissant going to be enough?
- Yeah.
- That is, I've never seen anyone
eat a croissant in one mouthful.
(laughing)
That's ridiculous!
That is absolutely rank. (laughing)
Don't choke now, don't choke.
That could ruin it.
(upbeat music)
- Ollie, I'm sorry I abandoned you for a few reps.
So, we did rep one together
and then you've done eight since
and now you're on lap number 10 of the Valparola.
How're you feeling?
- Tired, I'm absolutely crawlin'.
This is the hardest thing I've ever done.
- No, no, you're not crawling, mate.
You're pacing economically.
(Ollie laughs)
And, uh, well, you're really, I mean, you're almost there.
It's only two and a half to go now.
- Yeah, yeah, this is true.
Just home stretch now, but I don't think
there's going to be a sprint finish, Em.
- Really, well, you're not racing anyone, so that's fine.
(laughing)
I think you're going to be, you're going to make it.
And it was supposed to be tough, right?
- Yeah.
- Supposed to be a challenge.
And, uh, I have to say, you're not quite
as cheerful as you were this morning.
(laughing)
- Oh, man.
(upbeat music)
- Feeling like I'm just completely empty.
I'm crawlin', but like I'll keep going.
I won't stop.
I mean, if I don't complete this,
then I'll be ex-communicated from Yorkshire.
I'll never be able to return and show my face there again.
So, I mean, not finishing it is not an option.
All I'm thinkin' about right now is just-
- Shower.
- Well, more, just like loads of gelato and,
I think if you're going to do an Everesting, come to Italy,
because it's the best place for the food afterwards.
- Yeah.
- Gelato, pasta, pizza.
- Yeah, but you don't want anything sweet, do you?
I always crave, like, salty, non-carbohydrate food.
- Salted caramel gelato.
- Yeah.
(laughs)
(upbeat music)
- I feel like I'm going embarrassingly slowly now.
- Just pacing, Ollie, just pacing.
(upbeat music)
- Only two reps to go.
I know I can do it.
It's going to be really hard.
It's going to be, it's not going to be pretty,
but I know I can do it.
I knew this challenge was going to be hard,
but I never imagined it was going to be this hard.
This is ridiculous, I'm finding this tough.
This is, like, this is easily the hardest
thing I've ever done.
Look at the state of this climb, it's outrageous.
(upbeat music)
- [Crowd] Ollie!
All right, Ollie! (clapping)
- Last one.
- And I don't feel good.
- Oh, like you've got snot, sorry.
You've got runny nose.
(laughing)
- Oh, God.
I'm just about to start my last rep now
and I can't wait to finish.
(laughs)
I think in about an hour, I'll feel amazing.
I'm just going to get it done.
I'm gunna do it, I'm gunna do it.
(upbeat music)
- [Man] Do it for Yorkshire, Yorkshire!
(upbeat music)
- Whew, I've completed it!
Twelve reps of the Valparola done.
I've actually spent about 9,200 meters of altitude
in the end and there's something quite romantic
and poetic and very humbling about finishing
such a mammoth task alone, in the dark, in the cold.
Up at the top here.
But, I mean, this is something
that I'm gunna remember for the rest of my life.
I apologize about the lack of quality
on this video right now.
All my batteries are dead.
But, yeah, this has been epic.
All right.
I'm gonna ride down now, in the dark.
Because the guys have got beers waiting.
So, all right, let's do it.
(crowd cheering)
- [Man] Yehay, nice work, mate!
(laughing)
- Thanks, man.
(laughing)
- Don't spill it.
- That is a big day, man.
- [Man] You looked remarkably happier when we saw you.
I'm quite impressed.
- That's the greatest pint in the world.
I mean, it's not Tetley's, but it'll do.
I feel, um, yeah, like,
um, well, relief, really,
finally finishing it, um, yeah.
Big sense of achievement, and that's
the hardest ride I've ever done in my life.
I (blows out air) without a doubt.
I think, in general, like, for me,
a large part of cycling is,
like, setting yourself a challenge and achieving it.
And whether that challenge is being in the Tour de France,
winning the Tour de France, riding around the world,
riding just 50 miles, and like,
set yourself a challenge and try and do it.
I've set myself a ridiculous challenge today,
but I have managed to do it, which is good.
All right.
- Good work, mate.
Enjoy the beer.
(cameraman whooping)
Get ya some dinner.
- Yeah.
I hope you've enjoyed watching this video.
It has been ridiculously hard.
And, if you have, please give it a thumbs up.
And, if you'd like to see a video about the equipment
and about the bike I used to do this,
which has been absolutely amazing, then click here.