Home   News   Article

Runner Richard challenges himself to break a record

Ryston runner, Richard Ebbs, has set himself the challenge of running the fastest ever recorded time along a 46-mile stretch of the Peddars Way.

The current record is 5hrs 33.34mins and Dickie, who is 50, aims to shave five minutes off that time and complete the run in 5hs 28mins.

He will set off at 6am today from Knettishall Heath, near Thetford, and finish on the Norfolk coast at Holme.

Richard Ebbs (47341109)
Richard Ebbs (47341109)

Dickie. who lives at Hilgay, is a former soldier, now works as a tree surgeon, overcame a fall which broke his back 24 years ago and is a hardcore runner.

He explained that issues during lockdown led to him setting himself this new challenge.

“So many events were cancelled during the height of the pandemic and it was hard to find the motivation to keep fitness levels up,” he said. “I was really struggling to stay positive about my running so I set myself a challenge that wouldn't be cancelled.”

Dickie Ebbs (47365212)
Dickie Ebbs (47365212)

He will have help from fellow runners from the club and some who are coming over from Lincolnshire to pace him along the route.

Dickie is an ambassador for the Montane adventure clothing brand and has completed plenty of tough challenges in the past, including a 268-mile event in Scotland in January. He has also run for the England Masters marathon team twice.

He spent six years in the Army, in the Royal Artillery and then the Army's motorcycle display team.

He left the Forces and was working as a tree surgeon when he suffered a broken back in a 35ft fall while working on a tree in The Walks, at Lynn. He was hospitalised but took the opportunity to earn some qualifications while he was recovering and still works in that profession.

He is hoping that Lynn News readers will follow his progress by downloading the Open Tracking app which will an update on his time every five seconds or so.

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More