Nedbank Gravel Burn, riders cover 800 kilometres of Karoo gravel over undulating terrain with 11,000m of climbing, topping out at 1894m. It’s safe to say they earn their meals. Fortunately, the hospitality at Burn Camps is all-inclusive, to satiate the seemingly limitless appetite of the riders. Riders are wanting for nothing and never need to go rummaging for their wallet during the event. Everything from dawn espresso to post-stage beverages is covered. The only thing they will pay is respect to the chefs, baristas, brewers and winemakers fueling the travelling festival of dusty wheels and intrepid adventure.

When the first rays of light creep over the koppies, there is an unmistakable aroma that fills the air. A morning coffee is a ritual grounded in cycling tradition – a daily rhythm that sharpens focus and signals the start of the ride. As part of the all-inclusive experience, every rider will enjoy unlimited complimentary Vida e Caffè coffee throughout the event. 

Breakfasts brim with local flavour: farm eggs, roosterkoek, granola and freshly cut fruit. Buffet lunch spreads greet returning riders with salads, pasta, kudu burgers and local garnish designed to refuel even the emptiest of legs. Then starts the race recap phase. Castle Lite is on hand to keep the lively post-stage conversations flowing at the finish line Boma. 

As the sun dips, long communal tables come alive with three-course dinners and the hum of hundreds of satisfied cyclists reliving the day’s exploits. With the smell of dinner braais filling the air, Meerendal Wine Estate delivers a taste of finery. Owner and fellow rider Herman Coertze personally selected the wines, ensuring every glass reflects both terroir and tenacity – fitting for the grit that the riders have shown at the race.

The calories are local, the stories are global, and the only limit is how many roosterkoek riders can handle before the next big day out in the Great Karoo