11th February 2016 – English Harbour, Antigua

Congratulations to South African soloist, Greg Maud (41), who has crossed the finish line of the Talisker Whisky Atlantic Challenge, known as the world’s toughest row. From Johannesburg, Greg was welcomed into Antigua finishing in sixteenth place and beating ten other teams to the finish line. Greg finished in 53 days, 12 hours and 21 minutes.

Greg took on the arduous challenge to raise money for Streetlight Schools, helping to improve educational opportunities in South Africa.

Greg has climbed Everest, completed numerous ultra-marathons and marathons, but this race was an entirely new adventure and undertaking. Swapping the mountains for gigantic waves, Greg wanted to challenge himself out at sea and finished third out of all of the soloists in this year’s race.

What were his best and worst times?  “There were some serious highs and lows during my crossing but I’m so happy to have made it here to Antigua and this reception has blown me away.”

To see every aspect of his epic journey, from beautifully photographed pods of dolphins, tropical storms to the last chocolate chip dessert click here.

11th February 2016 – English Harbour, Antigua

Congratulations to South African soloist, Greg Maud (41), who has crossed the finish line of the Talisker Whisky Atlantic Challenge, known as the world’s toughest row. From Johannesburg, Greg was welcomed into Antigua finishing in sixteenth place and beating ten other teams to the finish line. Greg finished in 53 days, 12 hours and 21 minutes.

Greg took on the arduous challenge to raise money for Streetlight Schools, helping to improve educational opportunities in South Africa.

Greg has climbed Everest, completed numerous ultra-marathons and marathons, but this race was an entirely new adventure and undertaking. Swapping the mountains for gigantic waves, Greg wanted to challenge himself out at sea and finished third out of all of the soloists in this year’s race.

What were his best and worst times?  “There were some serious highs and lows during my crossing but I’m so happy to have made it here to Antigua and this reception has blown me away.”

To see every aspect of his epic journey, from beautifully photographed pods of dolphins, tropical storms to the last chocolate chip dessert click here.