Ancient sport of tent-pegging returns to Saudi Arabia

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In 2015, tent-pegging teams turned from enthusiasts to professionals by participating in a championship in Oman.
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In tent-pegging, a horseman uses lances or swords. The equipment used are standardized pegs with specific thickness, color, size and even angle. (Photos/Supplied)
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Updated 16 November 2018
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Ancient sport of tent-pegging returns to Saudi Arabia

  • The revival of a cavalry discipline adds to a number of equestrian events practiced in Saudi Arabia

JEDDAH: Tent-pegging, an ancient cavalry equestrian sport, is making a return in the Kingdom with the establishment of tent-pegging teams and supporting competitions across the peninsula.
Many believe the sport originated in Central Asia and the Middle East, with top teams such as Egypt, Oman, Iraq, Jordan and Sudan competing in international championships, and Saudi Arabia’s recent participation drawing close attention.
For centuries, Arabs of the Arabian Peninsula and beyond were known for their equestrian skills, which were passed down through generations and recognized on a global scale. Historically renowned, Arabs and horses have shared a bond that helped shape many of today’s equestrian disciplines.
A mounted horseman and a team of four horsemen ride at a gallop and use swords and lances to pierce, pick up and carry away small targets inserted into or placed on the ground.

Saudi enthusiasts
For the past five years, Saudi equestrian enthusiasts have looked to tent-pegging as a rising sport in the region. With proper training and discipline, Saudis — both those with professional equestrian training and those without — have found added value in the sport with many taking part in international championships and tournaments.
Capt. Khalid Al-Suwaiket, founder of the Nomas tent-pegging team and an international judge, became interested in the sport in 2013 and became one of the first Saudis to go through formal intensive training in South Africa, a leader in the sport.
Since the introduction of tent-pegging recently, more people were turning to the sport than anticipated, he said.
“Tent-pegging is a sporting discipline that is one of the oldest in the region. Although show-jumping and polo are more common, it is making its way into the field slowly and professionally,” said Al-Suwaiket.
“There are about 15 teams across the Kingdom, and the numbers are rising. In 2015, tent-pegging teams turned from enthusiasts to professionals by participating in a championship in Oman. Various competitions took place in Al-Ula, Bgaig, Al-Qassim and other areas in Saudi Arabia, and points were gathered on equestrians to find the most qualified to participate in international competitions.”
Lances, swords and revolvers are used in tent-pegging. Each weapon has its own characteristics regulated by the international equestrian tent-pegging association, an international body that oversees competitions and all regulations related to the sport.
The equipment used are standardized pegs with specific thickness, color, size and even angle.
“With proper training, many of our riders were able to compete and find themselves in the top five, at least in some competitions. In my equestrian club, Al-Jawhara Stables, we train everyone and anyone willing to take up the sport. There is no age limit in tent-pegging, no weight limit and not even gender segregation,” said Al-Suwaiket.

Set of rules
“Unlike other equestrian disciplines, the rider takes command of the horse. Each host country provides the horses, unlike other disciplines, and the efficiency of each segment in the tournaments depends on the rider’s performance. Any points deducted or added are due to the performance.”
The sport depends on a specific set of rules that must be considered; the speed of a horse needs to be in a specific timeframe, a precise 60-degree angle of the peg, ring height, the length of a lance and sword as well as smooth finishing.
Each event consists of eight competitions, with a minimum of two runs.
Riders must perform each event as meticulously as possible to gather points. Overall, the four riders’ individual points in all competitions are added together to determine the winning team. Points are deducted if riders do not comply with the speed, the mount, the piercing of the target or other sets of regulations.
A number of young male and female equestrian enthusiasts are participating in various equestrian disciplines offered at the many stables around the Kingdom.


Saudi hospitality boom sparks innovation beyond the plate

Chefs at Julien prepare meals to pair with Diageo drinks. (AN photo by Basmah Albasrawi)
Updated 24 min 45 sec ago
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Saudi hospitality boom sparks innovation beyond the plate

  • At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien
  • Dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0

RIYADH: As restaurants and hotels in Saudi Arabia refine their culinary identities, beverages are increasingly being treated as crafted experiences in their own right, shaped by technique and intention.

At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien, offering a snapshot of how this evolution is beginning to take shape, as international players and local venues test new approaches to pairing and presentation. 

Speaking to Arab News, Nick Rees, marketing director of Diageo MENA, pointed to the rapid growth of the nonalcoholic segment globally and in the region: “There’s a far faster growing percentage of it (the industry) is non-alcohol … There (are) trends globally … A lot of it will be pointed to wellness, mindful drinking.”

Rees said that Saudi Arabia’s fast-developing culinary and hospitality scene calls for beverages that match the level of excellence seen in kitchens across the Kingdom.

“It’s kind of the lack of choices and that’s where we want to be able to provide people the option, and people here absolutely have the same kind of talent and desire as their counterparts behind the kitchen,” he said.

“That’s where our role is to give people the kind of core ingredients for them to be able to work with … we have many more brands that we would love to introduce to the Kingdom.”

The dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0, offering a glimpse into the range of styles Diageo is bringing to the market.

Flavor profiles ranged from light and refreshing combinations with cucumber and capers brine to richer, malt-forward blends, each designed to complement the accompanying dishes, from ravioli to black cod. 

Rees emphasized that pairing food with thoughtfully crafted beverages is becoming an essential part of the hospitality experience. 

“In the Kingdom, we’re looking at giving people the experience that currently is not available to them because I know for sure that the kind of quality and expertise and craftsmanship that can go into creating some of these drinks is absolutely as exciting as the work that the chefs would do with their food,” he said.

Anthony Abou Haider, head of Gulf at Diageo, said the company sees long-term potential in Saudi Arabia’s hospitality sector. 

“It’s such an opportunity to be a part of this transformation journey,” he told Arab News. “We’re not looking for a short-term gain, we’re looking at a very long-term gain here because whatever we do now is building for the future.”