Shetland Toe to Tip Ultramarathon 2026

20-24 weeks is the realistic window for a first 100-mile ultra, assuming you already have a marathon's worth of base behind you. The block that matters is back-to-back long weekends — a long run on Saturday followed by a second, slower one on Sunday — which builds time on feet and teaches you to run on tired legs without the recovery cost of one enormous day. Practise your race-day nutrition on every one of them; at this distance the stomach fails before the legs do.

This is a largely flat course, so most of your long runs can mirror that — flat and steady, building time on feet rather than hill strength.

Drop volume hard across the final three to four weeks — further out and steeper than a marathon taper, because a 30-mile training day costs weeks of recovery, not days. Keep some easy running and a little terrain-specific work in, but the goal is to reach Sumburgh, at the southern tip of Shetland Mainland with fresh feet and a rested gut rather than one more long run in the bank.

Lock in your target pace using the interactive splits calculator below — no official pacers are confirmed for this event, so a pace band on your watch is the more reliable option.

Test your race-day fuel and hydration plan on your long training runs, not for the first time on race day — check the Race Day Checklist below for what's actually on this course.

A deliberate increase in carbohydrate over the two to three days before the race is the well-established approach at marathon distance.

Eat a carbohydrate-focused breakfast two to three hours before the start, and stick to something you've already tested in training rather than trying anything new.

Most runners take on carbohydrate every 30 to 45 minutes from about an hour in, alongside fluid at the on-course stations.

A mix of carbohydrate and protein in the hour or so after finishing supports recovery.