DISPATCH 2

3am, Friday 2nd May. We set off early to reach Hallsfell Top, the highest point on Blencathra, as the sun is rising. We are field-testing the fabric for a long-sleeve training jersey that we have been developing over the last six months. Having put it through the paces in the gym, we want to see how the prototype performs in more diverse training environments. In the early hours of the morning, whilst the trail up the mountain is in the shadows, temperatures are low. As the first light appears over the neighbouring fells, the temperature rises and the air becomes drier. The shift in conditions, combined with the elevation gain, creates the ideal test environment for evaluating the fabric's performance. Blencathra has been called "The People's Mountain", but we don't see another soul on the way up. As we navigate the technical terrain, the prototype keeps pace, moving freely with the body. The material, made of a blend of natural and synthetic fibers, provides a lightweight layer of soft insulation, keeping us warm whilst wicking moisture away from the skin as our effort intensifies. We approach Hallsfell Top at 6am and take a moment to embrace the rush. There's a clarity at the top of the Lake District fells that strips everything back. We note how the jersey performs under exertion: no cling, no chill, no restriction. By the time we reach the base of Blencathra, the sun is up and the world is awake. We've got data, feedback and numb fingers - and a growing sense that we have found our fabric.

Ex-Canadian sprinter, Charlie Francis, turned to coaching after retiring and formulated a training approach centred around central nervous system (CNS) management. Francis's regimen of alternating high- and low-intensity days is designed to allow full CNS recovery, reducing the likelihood of over-training and picking up injuries. Sessions that place a high demand on the CNS, such as high velocity running workouts, heavy weightlifting (squats and deadlifts) and plyos are kept to high-intensity days, and are followed by days where we minimise CNS impact. It's these low-intensity days where we do our zone 2 runs, upper body accessory lifts, core work and mobility. Adopting the High-Low System creates a rhythm that respects the body's neurological limits while still pushing boundaries. It allows us to effectively spread training load across the week to generate the desired adaptation, and avoid the plateaus of consistently training with medium intensity. 

Saturday long-run, followed by a long-black and an almond croissant. It's borderline ritualistic. We've done the rounds and here are our top London picks for a post-run caffeine and frangipane hit: The original Pophams in Islington for flawless execution. Kossoffs, Kentish Town and Burnt, Chiswick for a triple-baked, crispier option. Cut The Mustard, Tooting for a dense, cakier texture (don't miss the hazelnut option whilst you're there). Milk Run, Balham for almond generosity (get their early and you might get your hands on a warm one). Robin Cafe, Richmond for a wildcard - we're pretty sure they aren't making the pastries in-house but the weight of them is mental. 

CLOBBER is rooted in the city of London, but deeply connected to nature. A fascination with the intersection of natural and man-made worlds runs through everything we do. It’s why we shot our launch campaign at the Barbican Centre — where Boston ivy climbs the brutalist concrete — and why we’ve chosen a cellulose-synthetic blend for our long-sleeve training jersey, set to release later this year. Cellulose, the primary structural component of plant cell walls and the most abundant organic compound on Earth, has a unique molecular structure that makes it naturally soft, breathable, and moisture-wicking. Synthetic fibers, on the other hand, bring strength, lightness, and durability — helping the fabric retain its shape, resist abrasion, and perform through repeated wear. By blending these elements, specialist fabric mills — like the one we’re collaborating with in Porto, Portugal — are able to create materials that deliver on performance, comfort, and longevity, while also reducing environmental impact.

"You can learn a technique, but you develop passion only through dedication, love, pride and respect for your work." - Piero Bambi

From time to time, we'll shine a light on the brands and designers that inspire us. Since coffee has already made an appearance in this Dispatch, it feels only right to stay on theme. All great coffee shops tend to share one thing in common: a La Marzocco machine. Founded in Florence in 1927 by brothers Giuseppe and Bruno Bambi, La Marzocco remains a proud embodiment of Tuscan craftsmanship. Every machine still carries the "Handmade in Florence" mark — a testament to the brand’s enduring commitment to precision, performance, and design. Built to last and made to be seen, La Marzocco machines are engineered from premium, durable materials — including 316L stainless steel, the same grade used in surgical tools and jet engines. They’re as robust as they are beautiful. A fixture in the world’s best cafés, each machine is a masterclass in form meeting function.

For more insight into the brand’s design philosophy, listen to this episode of CRAFTED with Chief Product Designer Stefano Della Pietra.