Phew. I (M33, 66 kg) ran my sixth marathon in Amsterdam on Sunday and broke three hours for the first time. Until fairly recently, that goal felt completely out of reach. It still hasn’t quite sunk in.
My previous marathon times: 4:15:56 → 3:58:55 → 4:00:19 → 3:35:00 → 3:21:43. Now there’s a 2:57:53.
The road back
Along the way, there were around 18 months of injury breaks and interrupted training. Last year it was the usual overuse injury. I finally got back into things towards the end of the year and ran a new 10K PB on New Year’s Eve.
Then, at my next 10K race in January, I rolled my ankle awkwardly and tore a muscle in my calf. Another break. It wasn’t until March that I could properly get going again.
At that point, I really wouldn’t have expected a sub-3 marathon this year.
Training
This year, I approached training a little differently: more quality than quantity. At the end of last year, I had physiological testing done to establish my training zones. Over the last 16 weeks, I ran around 1,200 km, with just one week above 100 km.
The regular fixtures were a Thursday track workout and a Sunday long run. Most long runs were structured, with one or more blocks at marathon pace.
Looking back, my best session was a half marathon as part of a long run: 5 km warm-up, the first 16 km of the half at marathon pace, the final 5 km or so progressing to an average of around 3:55 min/km, then a 5 km cooldown. Along the way, I ran a new half marathon PB of 1:27:43. That gave me a lot of confidence for Amsterdam.
But not everything went smoothly. My longest run was 36 km: 20 km easy, 10 km at marathon pace, 2 km at half marathon pace and 4 km cooldown. I couldn’t finish that one as planned because I couldn’t hold the pace towards the end. Whether that was down to the weather, fueling or just having an off day, I don’t know. It definitely wasn’t a session that left me thinking sub-3 was in the bag. 😅
Fueling
This was the first year I really paid deliberate attention to it. I was already eating more carbs than usual during race week, then tracked everything properly on Friday: around 670 g of carbs at 66 kg body weight.
Saturday was white toast with jam, Maurten Drink Mix, gummy sweets and pizza for dinner. On Sunday at 6 a.m., breakfast was three slices of white toast with jam and a Maurten Drink Mix 320.
The start: plan straight out the window
The race plan was simple: line up with the sub-3 pacers, follow them, avoid going out too fast and absolutely don’t risk the goal by getting carried away.
The Olympic Stadium was very cosy to begin with. According to the start list, there were almost 16,000 runners in our starting area, spread across half a lap of the track. Roughly the same number started outside the stadium. Our group was quite close to the front, right behind the elites. Definitely an experience.
Then the start got chaotic and crowded. I was more or less pushed along and suddenly found myself ahead of the pacers. Ran out of the stadium, looked around: gone. Never found them again either. 😂
So that nice plan was immediately out the window, and I had to run my own race after all. Having track mode enabled on my Garmin in the stadium also meant my GPS data for the first kilometre was useless. So I just ran by feel.
Fortunately, that felt pretty good. I settled into roughly 4:12 min/km and found my rhythm. Three seconds per kilometre faster than planned, but the rhythm just felt right.
Up to 30 km: cruising
Surprisingly little happened up to 30 km. It rained on and off, and there was wind too. The roads were very wet, with some large, deep puddles. Despite that, the running itself felt incredibly good.
I passed halfway in 1:28:31. My legs felt good, the pace felt right. The thought that sub-3 might actually happen was always in the back of my mind. But in a marathon, you know there’s still plenty that can happen.
Then the rain had soaked my bib so much that it came loose at around 30 km. 😱 I actually stopped briefly and tried to reattach it. No chance. So I grabbed it, carried it in my hand and kept going.
Sounds like a minor thing, but it completely threw me off in that moment.
The final kilometres
The last 5 km were really tough. My hamstrings started complaining, and I had a very clear feeling that if I tried to speed up, they would cramp.
At the same time, I thought I was slowing down significantly. People around me were picking up the pace, and it felt like I was constantly being overtaken. That’s when I started doubting whether I would actually make it.
Looking at the official splits afterwards was quite surprising:
- 5 km: 21:19 | 4:15 min/km
- 10 km: 42:09 | 4:12 min/km
- 15 km: 1:03:07 | 4:12 min/km
- 20 km: 1:23:55 | 4:11 min/km
- Half marathon: 1:28:31 | 4:11 min/km
- 25 km: 1:44:44 | 4:11 min/km
- 26.1 km: 1:49:23 | 4:11 min/km
- 30 km: 2:05:38 | 4:11 min/km
- 31.1 km: 2:10:26 | 4:11 min/km
- 35 km: 2:27:01 | 4:12 min/km
- 36.1 km: 2:31:53 | 4:12 min/km
- 40 km: 2:48:28 | 4:12 min/km
- Finish: 2:57:53 | 4:12 min/km
It definitely felt different.
The moment
I didn’t fully believe it until the final kilometre. That was when I realised I could slow down considerably and still make it.
And then, running into the stadium.
I’ve never felt anything like that in any of my previous races. After the injuries, the weeks of training and all the doubts, you run in there knowing that the goal that seemed so unrealistic for so long is actually becoming reality.
Crossing the finish line was a complete emotional overload. 🥹
2:57:53. Almost 24 minutes off my previous PB.
I still don’t quite know what to do with that feeling.
One thing that’s definitely back is a huge respect for the marathon distance. Somehow, I’d pushed aside just how hard those final kilometres get. Even with good preparation and a pace that feels controlled for so long.
But I suppose that final stretch is exactly what makes crossing the finish line so special.
One last note on shoes: I raced in the New Balance SC Elite. I didn’t wear carbon-plated shoes during training, mostly running in the Hoka Bondi 9, HOKA Clifton Pro and New Balance FreshFoam 880.