In November 2021, I ran my first 100 km ultramarathon — a huge personal milestone. I was nervous going into it, but 13 hours and 53 minutes later I crossed the finish line of the 103 km White Rose Ultra.

In hindsight, I made some good decisions and some truly terrible ones. Here are a few reflections to help you get to the start line — and across the finish.

1. Choosing the Event

When choosing your first ultra, look for generous cut-offs. Races with tight time limits can be the difference between a finisher’s medal and a DNF. No matter how well-trained you are, 100 km is a long way — and unexpected things can happen. Removing the pressure of chasing cut-offs helps you focus on running your race.

I’m based in Bristol — a hilly city, but nothing like the Lake District or Snowdonia. Travel restrictions at the time limited my training options, so I opted for the White Rose Ultra as my first 100 km. It was challenging but not mountainous, with rolling terrain that suited my preparation. And the vegetarian chilli at the halfway point? Absolutely brilliant.

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2. Fuel

During the race, my Garmin recorded 7,200 calories burned — close to 10,000 calories total for the day once you include baseline metabolism. Without adequate fuelling, you simply won’t make it to the end.

Gels are great for quick energy, but they’re not real food. I always carry SIS Double Espresso gels as an emergency boost — 150 mg caffeine and 22 g carbs per pack — but you can’t live on them for 14 hours.

I’m not a nutritionist, but here’s what’s worked for me: keep it simple. If food is hard to chew or swallow, you won’t want it mid-race. Trek bars, for example, are nutrient-dense but feel like chewing through a brick after 50 km.

My go-to fuel is bagels — loaded with butter, eggs (fried or boiled), and a bit of chutney. They’re easy to eat, contain sugars, fats, and salt, and actually taste good. Take food you enjoy in normal life. Fast-burning carbs are crucial, but mixing in fats gives your body varied energy sources over time.

Most importantly, test your race food during training. Never experiment with nutrition for the first time on race day.

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3. Shoe Choice

Know your enemy — and don’t take a knife to a gunfight.

With thousands of shoes available (muddy trails, technical mountain routes, hard-packed paths), picking the right pair is vital. The wrong shoe can end your race early.

I made the mistake of not researching the terrain properly. The White Rose course included a lot of tarmac and farm tracks, but my shoes were designed for muddy trails. My feet quickly fatigued on the harder surfaces.

A last-minute decision led me to the Hoka Speedgoat 4 — cushioned, grippy, and surprisingly forgiving on mixed terrain. I didn’t get the chance to break them in before the race (rookie move!), but thankfully escaped with just a couple of blisters. It could have been much worse.

The lesson: bring the right tool for the job — and don’t be the tool who DNFs because of poor footwear.

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4. Embrace the Pain

100 km is a long way. It’s going to hurt — there’s no getting around that. Solid conditioning makes the suffering more manageable, but some discomfort is inevitable.

I work full-time and study part-time, so my training wasn’t perfect, but I put in the effort I could. Hard work earns your place at the finish line.

To put it in perspective: 16 people started the 100 km event. Only 7 finished.

When it hurts, remember why you started. Embrace the pain — your future self will thank you.

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Final Thoughts

Running your first 100 km is equal parts physical challenge and mental battle. Plan your training, choose your gear wisely, and figure out a fuelling strategy that works for you. Then get out there, trust your preparation, and enjoy the journey.

Get out there. Get running. Hit the trails.

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