Trip Times TEST
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 maybe possible to change it slightly depending on the tide.
November 2024
Day | Time |
---|---|
Friday 1st | 4.00pm |
Sunday 2nd | 5.00pm |
Monday 3rd | 5.00pm |
Tuesday 4th | 5.30pm |
Wednesday 5th | 5.30pm |
Thursday 6th | 6.00pm |
Friday 7th | 9.00am or 6.30pm |
Saturday 8th | 10.00am |
Sunday 9th | 11.00am |
Monday 10th | 11.00am |
Tuesday 11th | 12.00pm |
Wednesday 12th | 1.00pm |
Thursday 13th | 2.00pm |
Friday 14th | 2.00pm |
Saturday 15th | 3.00pm |
Sunday 16th | 3.30pm |
Monday 17th | 4.00pm |
Tuesday 18th | 5.00pm |
Wednesday 19th | 6.09pm |
Thursday 20th | 9.00am or 6.30pm |
Friday 21st | 9.30am |
Saturday 22nd | 10.00am |
Sunday 23rd | 10.00am |
Monday 24th | 11.00am |
Tuesday 25th | 12.00pm |
Wednesday 26th | 1.00pm |
Thursday 27th | 2.00pm |
Friday 28th | 3.00pm |
Saturday 29th | 3.00pm |
Sunday 30th | 4.00pm |
December 2024
Day | Time |
---|---|
Sunday 1st | 4.30pm |
Monday 2nd | 4.30pm |
Tuesday 3rd | 5.00pm |
Wednesday 4th | 5.30pm |
Thursday 5th | 6.00pm |
Friday 6th | 9.00am or 6.30pm |
Saturday 7th | 10.00am |
Sunday 8th | 11.00am |
Monday 9th | 11.00am |
Tuesday 10th | 12.00pm |
Wednesday 11th | 1.00pm |
Thursday 12th | 2.00pm |
Friday 13th | 3.00pm |
Saturday 14th | 3.00pm |
Sunday 15th | 4.00pm |
Monday 16th | 5.00pm |
Tuesday 17th | 5.00pm |
Wednesday 18th | 6.00pm |
Thursday 19th | 6.30pm |
Friday 20th | 9.00am or 7.00pm |
Saturday 21st | 10.00am |
Sunday 22nd | 11.00am |
Monday 23rd | 11.00am |
Tuesday 24th | 12.00pm |
Wednesday 25th | 1.00pm |
Thursday 26th | 1.00pm |
Friday 27th | 2.00pm |
Saturday 28th | 3.00pm |
Sunday 29th | 3.00pm |
Monday 30th | 4.00pm |
Tuesday 31st | 4.00pm |
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.