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.
August 2026
| Day | Time |
|---|---|
| Saturday 1st | 3.30pm |
| Sunday 2nd | unavailable sorry |
| Monday 3rd | unavailable sorry |
| Tuesday 4th | unavailable sorry |
| Wednesday 5th | 10.00am |
| Thursday 6th | 10.00am |
| Friday 7th | 11.00am |
| Saturday 8th | 11.00am |
| Sunday 9th | 12.00pm |
| Monday 10th | 1.00pm |
| Tuesday 11th | 2.00pm |
| Wednesday 12th | 3.00pm |
| Thursday 13th | 3.00pm |
| Friday 14th | 3.00pm |
| Saturday 15th | 3.30pm |
| Sunday 16th | unavailable sorry |
| Monday 17th | unavailable sorry |
| Tuesday 18th | unavailable sorry |
| Wednesday 19th | 10.00am |
| Thursday 20th | 11.00am |
| Friday 21st | 11.00am |
| Saturday 22nd | 11.00am |
| Sunday 23rd | 12.00pm |
| Monday 24th | 1.00pm |
| Tuesday 25th | 2.00pm |
| Wednesday 26th | 2.00pm |
| Thursday 27th | 3.00pm |
| Friday 28th | 3.30pm |
| Saturday 29th | 3.30pm |
| Sunday 30th | 3.30pm |
| Monday 31st | 4.00pm |
September 2026
| Day | Time |
|---|---|
| Tuesday 1st | unavailable sorry |
| Wednesday 2nd | unavailable sorry |
| Thursday 3rd | 9.00am |
| Friday 4th | 10.00am |
| Saturday 5th | 11.00am |
| Sunday 6th | 11.00am |
| Monday 7th | 12.00pm |
| Tuesday 8th | 1.00pm |
| Wednesday 9th | 2.00pm |
| Thursday 10th | 2.00pm |
| Friday 11th | 3.00pm |
| Saturday 12th | 3.30pm |
| Sunday 13th | 4.00pm |
| Monday 14th | 4.00pm |
| Tuesday 15th | unavailable sorry |
| Wednesday 16th | unavailable sorry |
| Thursday 17th | 9.00am |
| Friday 18th | 10.00am |
| Saturday 19th | 10.00am |
| Sunday 20th | 11.00am |
| Monday 21st | 11.00am |
| Tuesday 22nd | 12.00pm |
| Wednesday 23rd | 1.00pm |
| Thursday 24th | 2.00pm |
| Friday 25th | 2.00pm |
| Saturday 26th | 3.00pm |
| Sunday 27th | 4.00pm |
| Monday 28th | 4.00pm |
| Tuesday 29th | 4.30pm |
| Wednesday 30th | 5.00pm |
| Thursday 31st | unavailable sorry |
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.