Okay, people,

welcome to the Cycling Tips Podcast.

I'm not Cayley as you can probably hear,

but I am at the Tour de France and I'm here with fellow colleagues and a

superstar. Let's start with my fellow colleagues first. Hello Johnny how you doing me give us a bit of a round up of where Hello. in the meat packing district of Copenhagen which no longer packs the meat but more serves

beers and food at an exorbitant price. Good food though. To a multitude of people we're sitting outside salad falafel place.

It's called it's got the best name.

What Gaza grill?

Yeah right next to a right next to an establishment called War pigs so that's sort of

bit unfortunate but everyone seems to be rolling with it.

Ronin, you're here as well mate.

Yep and I just want to confirm that or take Johnny up at one point that the

Copenhagen natives here do still pack the meat away in the mean packing district.

There is nothing but restaurants in this zone and they're all full

every night we come here. I think last night was the first night we actually got fed

anything all over than pizza because we were able to find a seat and a restaurant that was still serving.

Right, I'm going to introduce a superstar now.

Philip P. York, it is an absolute pleasure to have you on the podcast.

Personally, you were somebody I looked up to

when you were racing.

And then when you left racing and did the old reviews

for Pro Cycling magazine.

...