I am lucky enough to have secured a five minute time slot with one of the best freestyle skiers the world has ever seen. Candide Thovex and I are in a café in the centre of Val d'Isere. We talk Frost Gun, freestyle and future...
This month's recipe is the concoction of our head chef, Adam Talbot, who has been with us for three years now and a chef for a mighty 17 years...
A new season, a new ski gadget – so the pattern seems to go. Naturally, as one of the male species, I can't help but get drawn in, however, even I have to question the real need for some of the more ‘niche' winter sports...