We are all supposed to be very excited about being back in Spa-Francorchamps for the Belgian Grand Prix for the first time since 2005. Why however remains a mystery. After all, the fact that the circuit is fantastique is only relevant for the 22 guys who actually get to drive around it.
For the rest of the team members, the best thing about having a race in the Ardennes in mid September is that you finally get your one chance of the year to wear that rather smart Polar Explorer thermal lined jacket you were given just before heading off to all those cold places like Australia, Bahrain and Malaysia.
Not all your team kit will be as practical. Those trendy trainers? They will soak up every possible drop of water and retain it throughout the weekend, so that, by race morning, your feet resemble those of the soldiers who fought in the last conflict in thevery forests that surround the circuit. This is also the time when you make a mental note to request an umbrella as part of your team kit for next year and most importantly, a bag that doesn't leak blue dye all over your expensive white jeans you brought to change into for the Chilled Thirstday party in the Energy Station.
And yes, we are having another Chilled Thirstday to round off the European season. So, for you young men of all ages in the media, this is your final chance to try your awful chat-up lines on our charming catering crew. But be warned, they've heard it all before, including "get your coat, you've pulled" and many of them are proficient at Martial Arts.
As we won't be shipping our Energy Station to the final three flyaway races, this is also the last chance this year to sample the delights from our kitchen . Making a return appearance as Guest Chef this weekend is Frenchman Martin Kline, from our own Hangar-7 restaurant, Ikarus. The Classics scholars amongst you will recall that Icarus' flying career came to a premature end when he flew too near the sun, so we felt that bringing him to Spa in September was probably a safe bet.
