Recent social media posts
21/06/2026
Race to the King done and dusted 😭⛰️✨ back at RTTK for the second time, minus the heatwave. The weather was perfect, cloudy skies, mild wind and a bit of drizzle, honestly ideal conditions. Also a day before my period, so I got extra lucky yesterday.
Shoutout to the Threshold Trail Series team for keeping us so well fed and supported all day, honestly the best ultra in the country. Vegan sausage rolls, PB&J sandwiches, boiled potatoes (trust me this is the best running food ever!) and a huge post-race banquet that had me going back for seconds, absolutely spectacular. Highly recommend to anyone thinking about it.
This year I even ran faster than last RTTK on way more elevation, and that’s mostly because since ditching an AI plan that was pushing me way too hard and leaving me with fatigue and injury niggles, I’ve felt so much better, fit but actually relaxed is the vibe now ✨ this race I didn’t feel fear or stress, just stronger.
Also when I say every girl needs a girl coach, I’m not exaggerating 🫶 Aneeka. Online Coaching 🌺 fixed my routine and got me in the right mindset.
19/06/2026
RACE TO THE KING 👑🏃♀️
Back at RTTK tomorrow! Arrived in East Wittering early for some proper rest, sea air, and serious carb loading.
Packed way less than last year (growth 😂), ate clean to avoid any race-day tummy drama, ate approximately 10000 bananas, and fully embraced beach life with Rex and Marco❤️
Swipe to the end to see Rex doing what he does best every single day 🐶😂
Threshold Trail Series
19/06/2026
RACE TO THE KING FLAT LAY! Packed way less than last year. Character development 😂 Too little or just right for a 50K ultra? 👀
Arrived at East Wittering Beach two days before the race to get some proper rest
Tofu steaks with soy sauce and maple syrup for lunch to get those vegan gains
It’s carb day every day anyway, but keeping it clean before tomorrow’s 50K because the last thing I need is a surprise tummy plot twist, so lunch was: Tofu steaks, basmati rice, soy & maple salad and Greek yogurt (plant-based obvs 🌱)
Granola tray bake and chocolate and hazelnut shorty from the local cafe was delicious
Soy latte forever and ever 🖤
Chocolate chia pudding for breakfast
Chippie but make it vegan: baked beans, thick chips, Richmond meat free sausages, curry sauce and ketchup
In love with this rocky beach Wittering
Rex loves the beach life
That’s my boy 🤭
19/06/2026
I literally ate my way to you Race to the King . Countless carbs later, I’m fcking ready. Here’s hoping the 50K goes smoothly
17/06/2026
Last long run before the Race to the Kings 50K ultramarathon with 🏃🏽♀️✨
I’ve been training with and honestly, I feel so ready for this one.
Last year, my training plan came from a very famous AI platform that everyone uses… and let’s just say I wasn’t in a great place. I’ve also noticed a few friends struggling with injuries while following similar AI-generated plans. Not naming names 👀
This is my first time working with a coach, and the biggest difference is that I’m not desperately chasing pace all the time. I’m focusing on consistency, showing up, and respecting my limits.
Turns out that listening to your body is actually a training strategy 😭
This year feels stronger, smarter, and a lot more sustainable. Now it’s time to trust the training and enjoy the ride.
Fingers crossed everything goes to plan 🤪🤞🏽
16/06/2026
I’ve been coming to Tokyo Diner for over 10 years, and it never disappoints! On my latest visit, I noticed they’ve added clear vegan labels to the menu, which makes ordering so much easier. Love that they’ve kept the authentic Japanese diner vibe all these years, the decor feels like a little slice of Tokyo in the middle of London.
The generous portions, late-night opening hours, and consistently good food are why I keep coming back.
A true vegan-friendly gem in Central London👌🏿
📍 .diner.london 2 Newport Pl, London WC2H 7JP
14/06/2026
Recipe 👇
🍝 266g dry pasta (cooked as usual, then air-fried for 10 minutes until crispy, shaking occasionally — no oil needed)
🥬 300g chopped gem lettuce
💜 700g grated red cabbage
🥕 200g grated carrots
🍅 400g cubed tomatoes
🧆 270g canned chickpeas
🌽 270g frozen sweetcorn
🌱 400g smoked tofu
🥣 400g plant based yogurt
🧀 2 cups nutritional yeast
🍄 3 tbsp mushroom seasoning or salt + pepper to taste
🍎 Apple cider vinegar to taste
Mix everything together and enjoy the elite combo of creamy + crunchy. The air-fried pasta adds the best texture and makes it feel way more exciting than your average salad.
Makes a huge batch for meal prep, packed with protein, fibre, and enough cabbage to keep things interesting 🤪
10/06/2026
After my last video about went a bit viral, I said they were 100% vegan… and a few of you quickly clocked that they had dairy boba teas on the menu 👀
The comments went OFF, and a lot of you pushed for change and honestly, they listened.
Fast forward to today: is now officially 100% vegan 🌱No animal products on the menu anymore.
Just want to say credit where it’s due, they took the feedback on board and made a real change. That’s not something every place would do.
If you’re around Blackheath, go show them some love and support them during this transition. Running a restaurant right now is tough (business rates going up, lots of places closing), so imagine doing it as a fully vegan spot too.
Also… Blackheath is actually a gem. Go for the food, stay for the vibes 🫶
Address
London Borough Of Islington
To get to the food delivery service location, you can take the public transport by taking bus number 24 and getting off at the nearest stop. Alternatively, if you prefer driving, you can park your vehicle at the nearby parking lot and walk towards the destination.
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What people say
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What sets Young Vegans apart is that they are London's first and only 100% vegan pie shop. Their food is not only unique and delicious but also inclusive to the widest range of customers available. Whether you are vegan, vegetarian, flexitarian, gluten intolerant or health conscious, they got you covered with reinvented traditional pies that make you feel good.
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