Trip times

If the time doesn’t quite suit it may be possible to change it slightly depending on the tide.

We operate all year round and can travel locally for special events.

September 2019

Monday 16th4.30pm
Tuesday 17th4.30pm
Wednesday 18thunavailable due to tide times sorry
Thursday 19thunavailable due to tide times sorry
Friday 20th8.00am
Saturday 21st9.00am
Sunday 22nd9.00am
Monday 23rd10.00am
Tuesday 24th11.00am
Wednesday 25th12.00pm
Thursday 26th1.00pm
Friday 27th2.00pm
Saturday 28th3.00pm
Sunday 29th4.00pm
Monday 30th4.30pm

October 2019

Tuesday 1st5.00pm
Wednesday 2nd8.00am or 5.00pm
Thursday 3rd9.00am
Friday 4th9.30am
Saturday 5th10.00am
Sunday 6th11.00am
Monday 7th12.00pm
Tuesday 8th1.00pm
Wednesday 9th2.00pm
Thursday 10th3.00pm
Friday 11th3.00pm
Saturday 12th4.00pm
Sunday 13th5.00pm
Monday 14th5.00pm
Tuesday 15th5.00pm
Wednesday 16th6.00pm
Thursday 17th6.00pm
Friday 18th8.00am or 6.00pm
Saturday 19th9.00am
Sunday 20th10.00am
Monday 21st11.00am
Tuesday 22nd11.00am
Wednesday 23rd12.00pm
Thursday 24th1.00pm
Friday 25th2.00pm
Saturday 26th3.00pm
Sunday 27th4.00pm
Monday 28th5.00pm
Tuesday 29th5.00pm
Wednesday 30th5.30pm
Thursday 31st6.00pm

November 2019

Friday 1st9.00am or 6.00pm
Saturday 2nd9.00am
Sunday 3rd10.00am
Monday 4th10.00am
Tuesday 5th11.00am
Wednesday 6th12.00pm
Thursday 7th1.00pm
Friday 8th2.00pm
Saturday 9th3.00pm
Sunday 10th3.00pm
Monday 11th4.00pm
Tuesday 12th5.00pm
Wednesday 13th5.00pm
Thursday 14th5.00pm
Friday 15th6.00pm
Saturday 16th6.00pm
Sunday 17th8.30am
Monday 18th9.00am
Tuesday 19th10.00am
Wednesday 20th10.00am
Thursday 21st11.00am
Friday 22nd12.00pm
Saturday 23rd1.00pm
Sunday 24th2.00pm
Monday 25th3.00pm
Tuesday 26th4.00pm
Wednesday 27th5.00pm
Thursday 28th5.00pm
Friday 29th6.00pm
Saturday 30th6.00pm

Damper Bread Recipe

1 cup self raising flour

1 cup plain flour

A sprinkle of sugar

A dash of vegetable oil or melted butter

Water or milk

Put the dry ingredients in a bowl, add the oil and mix, add enough water or milk to make a dough,

mix together with a bread knife.

Divide into big hand fulls, mold thinly like a sausage, over a long thin stick and toast over a fire until firm.

Pull off the stick, open it up, spread it with jam and enjoy.