2011 Prices Per Week | ||
Winter | 5/11/2011 to 10/12/2011 | £295 |
| Christmas | 17/12/2011 to 31/12/2011 | £420 |
|
2012 Prices Per Week |
||
|
Winter & Early Spring |
7/1/2012 to 24/3/2012 |
£300 |
| Easter | 31/3/2012 to 7/4/2012 | £375 |
| Late Spring | 14/4/2012 to 26/5/2012 | £315 |
| Spring Bank Holiday | 2/6/2012 | £390 |
| Early Summer |
9/6/2012 to 14/7/2012 |
£360 |
| Summer |
21/7/2012 to 25/8/2012 |
£420 |
| Autumn |
1/9/2012 to 27/10/2012 |
£315 |
| Late Autumn & Winter |
3/11/2012 to 19/12/2012 |
£300 |
| Christmas/New Year |
Please contact us to discuss dates |
£420 |
To check availability please click here. Alternatively please telephone or e-mail us, our details are on the contact page.
In addition to the above 3 and 4 night short breaks are available at 70% of the weekly rate. Short breaks are either 3 nights (Friday, Saturday and Sunday) or 4 nights (Monday, Tuesday, Wednesday and Thursday). Short breaks can only be booked a maximum of 4 weeks prior to arrival.
There is a 10% discount for returning guests and for a second week booked.
Longer lets are available, at a discount throughout January, February and March. Please contact us if you require further details.
Bed linen, towels and all fuel and power are included in the rent. Up to two well-behaved dogs are welcomed in the cottage without charge.
20% of the full rental amount is required to secure your holiday booking. The balance is payable 4 weeks before the start of the period booked. The full amount is payable immediately for bookings made within 4 weeks of the period booked.
Payment can be made by cheques made payable to A. Christie. Your holiday booking will be provisional until the cheque has cleared, at which stage the booking will be confirmed to you in writing.
Payment can also be made via Direct Bank Transfer, please contact us if you would like to make payment in this way and we will provide you with the necessary details.
Guests are kindly asked to leave the property by 10 a.m. on the morning of departure, to enable the cottage to be thoroughly cleaned in time for the arrival of the next guests.