THE Virgin London Marathon 2012 has started with more than 35,000 people taking part in the annual run through the streets of the capital. Here the Welwyn Hatfield Times profiles a group of fundraising runners competing in today’s (Sunday’s) marathon.

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TRAINING for a marathon is tough enough.

But fitting in a training schedule when you’re working 18-hour days, seven days a week, in a busy Michelin-starred kitchen, makes that challenge all the more tougher.

That’s the mission being undertaken by five chefs at Auberge du Lac, on the Brocket Hall estate in Lemsford.

Head chef Phil Thompson and pastry chef Mark Rainbow are no strangers to the rigours of London Marathon training – having taken part two years ago.

This time, they’ve roped in three colleagues – chef du parties Liam Goldstone and Oliver Darcy, and junior sous chef Mark Cooke, to join them pounding the streets of London on April 22.

Phil told the Welwyn Hatfield Times: “It’s hard work just finding the time to train.

“We’re non-stop at the moment because the place is so busy and we’re running three kitchens.

“We’re running at midnight or fitting runs in early mornings or in the afternoon when we can.

“But there’s good banter in the kitchen. I’m the ‘old boy’ of the lot so keeping up with the younger ones is going to be a challenge!”

The five are raising money for Leukaemia CARE.

To support them you can donate by clicking the link above right.

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