Over £3000 raised for Jamie’s Farm, a charity that aims to transform the lives of young people through a unique residential programme built around farming, family, therapy and legacy.
Twelve members of staff from food procurement experts, allmanhall recently took part in the Bath Half, in support of Jamie’s Farm. The team was a mix of abilities and experience, and in true allmanhall fashion was all about delivering what they set out to achieve.
Finance director, Martin Little regularly runs long distances and had worked this race to form part of his training for an ultra-marathon. He cruised around the 13.1 mile course in 1hr 25minutes! Then there were the more sporadic runners who were challenging themselves to complete a half marathon for the very first time. Training had been a mixed bag for many, with injury and illness plaguing some of the runners. But on the day itself, with the sun shining and the crowds out in full force, everyone rode the incredible atmosphere and completed the 13.1mile course.
As well as the race day itself, the team fundraised in the office in the run up to the half marathon. One such initiative was a team pasta ‘bake off’ at lunch time. This helped raise further funds and saw Theo Kuehn, Sustainability Manager, crowned Pasta Chef Champion with his delicious aubergine lasagne
Despite being a keen runner, allmanhall’s business development co-ordinator, Klaire Alexander was unable to compete in the race this year. Still recovering from a nasty brain injury sustained during a bike accident in the summer, mother-of-four together with her family, embarked upon a 13.1 mile walk on the eve of the half marathon
Klaire says: “Having this event in the family calendar has been truly transformative and we enjoyed every single second of our challenge. Walking for the inspirational Jamie’s Farm filled our hearts with joy and I am proud to be a part of the allmanhall team”.
Together, the team at allmanhall and Klaire’s family raised over £3,000.