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.
November 2026
| Day | Time |
|---|---|
| Sunday 1st | 10.00am |
| Monday 2nd | 11.00am |
| Tuesday 3th | 12.00pm |
| Wednesday 4th | 1.00pm |
| Thursday 5th | 2.00pm |
| Friday 6th | 2.00pm |
| Saturday 7th | 3.00pm |
| Sunday 8th | 3.00pm |
| Monday 9th | 4.00pm |
| Tuesday 10th | 5.00pm |
| Wednesday 11th | 5.00pm |
| Thursday 12th | 6.00pm |
| Friday 13th | 6.00pm |
| Saturday 14th | 9.00am |
| Sunday 15th | 10.00pm |
| Monday 16th | 10.00am |
| Tuesday 17th | 10.30am |
| Wednesday 18th | 11.00am |
| Thursday 19th | 12.00pm |
| Friday 20th | 12.00pm |
| Saturday 21st | 1.00pm |
| Sunday 22nd | 1.00pm |
| Monday 23rd | 2.00pm |
| Tuesday 24th | 3.00pm |
| Wednesday 25th | 4.00pm |
| Thursday 26th | 5.00pm |
| Friday 27th | 5.300pm |
| Saturday 28th | 6.00pm |
| Sunday 29th | not available sorry |
| Monday 30th | 10.00am |
December 2026
| Day | Time |
|---|---|
| Tuesday 1st | 11.00am |
| Wednesday 2nd | 12.00pm |
| Thursday 3rd | 2.00pm? |
| Friday 4th | 1.00pm |
| Saturday 5th | 2.00pm |
| Sunday 6th | 2.00pm |
| Monday 7th | 3.00pm |
| Tuesday 8th | 4.00pm |
| Wednesday 9th | 4.00pm |
| Thursday 10th | 5.00pm |
| Friday 11th | 5.00pm |
| Saturday 12th | 6.00pm |
| Sunday 13th | 6.00pm |
| Monday 14th | 10.00am or 7.00pm |
| Tuesday 15th | 10.00am |
| Wednesday 16th | 10.30am |
| Thursday 17th | 11.00am |
| Friday 18th | 11.00am |
| Saturday 19th | 12.00pm |
| Sunday 20th | 1.00pm |
| Monday 21st | 2.00pm |
| Tuesday 22nd | 3.00pm |
| Wednesday 23rd | 4.00pm |
| Thursday 24th | 4.00pm |
| Friday 25th | 5.00pm |
| Saturday 26th | 6.00pm |
| Sunday 27th | 6.00pm |
| Monday 28th | 7.00pm |
| Tuesday 29th | 10.00am |
| Wednesday 30th | 10.30am |
| Thursday 31st | 11.00am |
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.