Trip times

If you would like to help brush and harness the horse, let me know and turn up 10 minutes prior to departure time.

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

January 2018

Thursday 18th5.00pm
Friday 19th6.00pm
Saturday 29th6.30pm
Sunday 21st8.00am or 6.30pm
Monday 22nd8.30am or 7.00pm
Tuesday 23rd9.00am
Wednesday 24th10.00am
Thursday 25th10.00am
Friday 26th11.00am
Saturday 27th12.00pm
Sunday 28th1.00pm
Monday 29th2.00pm
Tuesday 30th3.00pm
Wednesday 31st4.00pm

February 2018

Thursday 1st4.00pm
Friday 2nd5.00pm
Saturday 3rd6.00pm
Sunday 4th6.30pm
Monday 5th9.00am or 6.30pm
Tuesday 6th9.30am
Wednesday 7th10.00am
Thursday 8th11.00am
Friday 9th12.00pm
Saturday 10th1.00pm
Sunday 11th1.00pm
Monday 12th2.00pm
Tuesday 13th3.00pm
Wednesday 14th4.00pm
Thursday 15th5.00pm
Friday 16th5.00pm
Saturday 17th5.00pm
Sunday 18th6.00pm
Monday 19th6.00pm
Tuesday 20th8.00am or 6.30pm
Wednesday 21st9.00am
Thursday 22nd9.00am
Friday 23rd10.00am
Saturday 24th11.00am
Sunday 25thNot available sorry
Monday 26thNot available sorry
Tuesday 27thNot available sorry
Wednesday 28thNot available sorry

March 2018

Thursday 1stNot available sorry
Friday 2ndNot available sorry
Saturday 3rdNot available sorry
Sunday 4thpossibly 6.00pm
Monday 5th8.00am or 6.00pm
Tuesday 6th9.00am
Wednesday 7th9.00am
Thursday 8th 10.00am
Friday 9th10.00am
Saturday 10th11.00am
Sunday 11th12.00pm
Monday 12th1.00pm
Tuesday 13th2.00pm
Wednesday 14th3.00pm
Thursday 15th3.00pm
Friday 16th4.00pm
Saturday 17th4.00pm
Sunday 18th5.00pm
Monday 19th5.30pm
Tuesday 20th5.30pm
Wednesday 21st8.00am or 6.00pm
Thursday 22nd9.00am or 6.00pm
Friday 23rd9.00am
Saturday 24th10.00am
Sunday 25th11.00am
Monday 26th12.00pm
Tuesday 27th1.00pm
Wednesday 28th2.00pm
Thursday 29th3.00pm
Friday 30th4.00pm
Saturday 31st5.00pm

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

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.