Thousands of people take on the challenge of John O’Groats to Land’s End (or JOGLE) every year. Many use roadside burger vans as their main source of food – JOGLE 2010, or Slow Food Fast Ride, is aiming to change that by linking people with local food producers as they pass through the beautiful British countryside.

James Bowthorpe, who is leading this annual event in aid of Parkinsons Research, is a pretty amazing guy - last year he smashed the World record for cycling around the world by 20 days (he did it in 174) - so when he puts his mind to something, he usually gets it done. James is passionate about cycling and about local food (plus Parkinsons treatments can be much aided by good nutrition), hence Slow Food, Fast Ride was born. This year is the first year but it is set to grow and grow.

The ride starts in John O’Groats Sunday 5th September and ends in Land’s End on Monday 13th, that is over 1,200 miles in only 9 days!!

Rather than simply being a gruel-athon of miles, however, these cyclists will also have delicious lunches and suppers to look forward to - I’m sure that would help keep me peddling… Who am I kidding, I’d never make it - will just enjoy following their progress on Twitter from James himself, and the Hungry Cyclist, who is one of the riders.

Wish I could eat some of the food though:

Day 0 - (night before) sausages provided by Mey Selections from Wick, Caithness for sausage and butterbean stew. Mey itself is 6 miles away from JOG and the company have a policy of sourcing produce within a 100 mile radius.

Day 1 - lunch at Golspie Mill. Michael Shaw who runs the mill is hosting lunch and providing loaves made with peasmeal and beresmeal flour from the Mill, split pea and ham soup, smoked fish and smoked venison from nearby producers.

Day 2 - Barbecue hosted by Perth Slow Food at farmer Andrew Johnson’s House (Hilton Farm, Craigend) Highland Beef, Beef, Lamb, Chicken, Wild Boar, salads, organic bread, cakes from Blair Atholl, berries, salad dressings

Day 3 - Beef and Ale pie provided by High House Farm Brewery in Northumberland. Tradititonal music from the region by local folk quintet The Unthanks. The Hungry Cyclist (travelling with the group) aka author Tom Kevill-Davies will make Singing Hinnies (sweet scones) with local ingredients.

Day 5 - Lunch at Leslie Johnson centre in Buxton. The Hungry Cyclist will make recipe from Peak District Cuisine, spinach and cheese oatcake bake, with produce from Tidewell Dairy, courtesy of local farmer Rob Walker. Peak District Cuisine has a policy of using local produce on the menus of local restaurants, cafes, guest houses and hotels.

Day 6 - Breakfast in Lichfield, Staffordshire. Provided by Packington Moor farm shop, with pork, eggs and bread provided and cooked by the farm cafe (they are also providing accommodation for Evening 5)

Day 7 - Pork sausages from Berryfields near Coventry (on route) & cheese for ploughman’s lunch at Alex James’ farm in Oxon. Evening meal provided by Slow Food group in Somerset.

Day 8 - Devon Cream tea (cream then jam) provided by MAVIS (Milton Abbot Village Independent Store) off Granite Way cycle route, in Devon. Evening meal - barbecue meal from Lifton Strawberry Fields farm shop in Lifton, Devon.

Day 9 - Cornish pasties at the Bike Hire Centre in Bissoe, Cornish Cream tea (jam then cream!) at the Lands End Hotel, provided by Slow Food Cornwalland a party in Penzance provided by local chef Sanjay Kumar.

This is the first of what will become an annual event, join the mailing list to be kept in touch