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New Bristol based charity kicks off with great promise. ClimbUp Bristol is an idea inspired by a group of local climbers to give young people in danger of social exclusion a route back into mainstream life.

Visit us at @

The charity offers students one to one mentoring from an experienced climber, the simple aim being to offer the young person a new life passion, a new peer group and a new set of values.
Anyone involved with climbing or bouldering will tell you that this is one of the positive side effects of the sport, with its focus on trust, physical strength and mental endeavour.
Bristol is the ideal city to open this new venture. It has recently become the foremost city in the UK for the sport of climbing, there are now four purpose-built indoor centers and the area is surrounded by natural cliffs such as Cheddar gorge and the Avon gorge.
The aim of ClimbUp Bristol is to be completely life changing for few individuals rather than giving lip service to everyone.

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This recipe was taken from Tribeofc. It looked so good I had to copy it my site if only so as to remember to make it later. Thanks Callum for sharing the recipe, I can wait to make it.

Keep an eye on TribeofC for everything to do with Riding, Cycling, Climbing and food.

Cake Le Rouleur

Be prepared.


  • 180g Butter
  • 270g Demerara Sugar.
  • 2 Free Range Eggs.
  • 180g Flour (I used Amaranth Flour, but use what you feel)
  • 1 Tsp Baking Powder.
  • 150g Currants
  • 150g Sultana
  • Vanilla Oil (not extract)
  • Maca, Lucuma, any boosters you like (optional)
  • Approx. 30x20x5 Baking Tray

Pre-heat oven to 185C.

Mix your butter and sugar together until slightly whitened and fluffy-ish.

Hard work with a wooden spoon.

Add whisked eggs.

Hard work with a wooden spoon.

Add sifted flour + baking powder to your bowl and mix thoroughly.

Stir in the dried fruits and any other optional ingredients and place in a baking tray with baking paper.
Try to keep evenly dispersed.
Try to keep evenly dispersed.

Bake in the middle of your oven for an initial 15 mins and then press down all over the mixture to make it dense.


Use a flat faced utensil and work from edges inwards.

Use a flat faced utensil and work from edges inwards.

Bake for a further 15 minutes and press again.


It won’t be hard until it’s cooled.

Allow to stand and fully cool.

As it should look.

As it should look.