Born To Run

In a bid to compensate for the volume of chocolate I am required to consume, in May 2014 I took up running. This amazed many people, and I’m sure my school PE teachers would pass out at the notion that I had run my first mile one Sunday morning. I attempted a half marathon the following March – I completed the course but picked up an injury which saw me laid up and frustrated for 6 weeks. Since then I’ve been a lot more careful when it comes to niggles and strains and I feel I can now tell the difference between a little muscle stiffness which will run off after a while, or something more serious.

Last year I set myself a target of running 1000km between 1 January and 31 December, and managed it with a few kilometres over. This year I’m trying to average 100km every month. Fitting regular runs in during October-December isn’t easy, due to the limited daylight and fact that they are our busiest months, so whilst things are a little quieter, I’m trying to get a few extra kilometres in.

January was a good month, racking up 129km, and I’ve just completed my February target this morning, with 2 more days left of the month, so I’m currently well on track. I have to say, there were a couple of days when, had I not set myself a goal, I would have stayed indoors. Doris made last Thursday’s run a little challenging, for one!

I find running incredibly cathartic. It’s an opportunity to let the mind wander and it often leads to flavour inspiration. My running route has a section along a riverbank, and there’s always plenty of wildlife around to spot, as well as some fabulous views. Of course, running isn’t for everyone, but I gain huge amounts of inspiration from reading the Parkrun stories and for me, it’s a great way to get in shape.

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted

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