This weekend is already the tenth round of the Moto2 world championship, but also the first of the second half of the season. After a difficult start to the campaign, Barry Baltus had the opportunity to take a few weeks off to get back in the saddle. Summer break during which he also participated in the Suzuka 8H, rediscovering the feeling of being competitive.
After a few difficult weekends, the RW Racing GP team is preparing to tackle the British Grand Prix, the first stop of the second part of the season, eleven races long. A new start for the Belgian, Barry Baltus, whose start to the year was trying both on the track and on a personal level.
As he prepares to jump on his Moto2 again, the No. 7 – whose last top-10 dates back to his second place in Qatar – says he is ready to get back into the game.
“I can't wait to get back on the track, he confides on the sidelines of the race at Silverstone. It's been a long time since I rode Moto2, although I rode a lot during the summer break. I took part in the Suzuka 8 Hours and it was a great event, I really enjoyed it. I'm very motivated for this weekend's GP. I can't wait to get the machine back. Last year I had a good result here. However, we will have to wait and see how the three days of competition play out. However, I am ready. Let's get back to where we're supposed to be. »
A determination shared by Jarno Janssen, RW team manager. “Now is the time to get back to business. Silverstone is a circuit which has brought us beautiful moments in the past. Zonta (van Den Goorbergh) was third on the grid last year, and Barry finished sixth in the race. »
“It is important for both drivers to take big steps forward during the second half of this 2024 season,” he continues. The first half was up and down. We started strong, but after that it became very difficult to achieve the expected results. »
“Hopefully both drivers have made a full recovery. I hope they are now at their best physically and mentally. This is how we will be able to regain the results that we had at the start of the year” Janssen concludes.
