Armies march on their stomachs and the O'Hagan's/Kopanong Hotel Superteam will have full bellies and all the creature comforts when a three car team tackles the Toyota 1000 Desert Race, round three of the Bankfin Off-Road Championship, in Botswana...
Armies march on their stomachs and the O'Hagan's/Kopanong Hotel Superteam will have full bellies and all the creature comforts when a three car team tackles the Toyota 1000 Desert Race, round three of the Bankfin Off-Road Championship, in Botswana from June 21 to 23.
The Superteam has mounted a major logistical exercise that is designed to make life as comfortable as possible for crews going into battle on the Botswana event. It is the only 1000 kilometre race on this year's off-road series calendar, and the O'Hagan's/Kopanong Hotel Superteam has high hopes for John Weir-Smith/Tony George (Jimco), Richard Carolin/Geoff Minnitt (Raceco) and Paolo Piazza-Musso/Scott Abraham (Jeep) on the physically demanding desert bash.
The Superteam entourage will be made up of more than 30 people including team management, drivers, co-drivers, technicians, chefs and assistant chefs etc. To make life as cosy as possible for the mini army more than 10 tonnes of provisions, fuel, spares and other equipment will be hauled around Botswana, and there will also be a 22 seater bus for team management and invited guests.
Included among the equipment are a mobile shower/toilet, tents, sleeping bags and air mattresses that will all be utilised at the start at the Gaberone Dam and at the overnight halt at Mamswabisi. "Off-road racing is a very professional sport, and we are a professional team," said O'Hagan's chairman Weir-Smith.
"The Toyota 1000 Desert Race is a long and grueling event, and we want to make it as easy on everyone as is humanly possible."
On the catering side the Superteam need have no fears, and are likely to be the envy of other competitors. Culinary needs will be looked after by Kopanong Hotel chefs working out of a mobile kitchen with a list of provisions catering for every taste.
"The sort of meals and snacks we will be dishing up will be to the same standard as our hotel guests would expect," said Kopanong Hotel managing director Andre Botha. "It is going to provide our chefs and their assistants with a challenge, but I am sure they will rise to the occasion.
"We are all looking forward to the experience, and hopefully all the home comforts will help our crews produce top class results."