Autumn 2021 BEAUDESERT PARK MAGAZINE
O U T I N G S A N D EV E N TS Leavers’ trip to Cornwall It was with a real sense of relief that we left Beaudesert and headed down to the Southwest for a few days of fun in glorious Cornish sunshine. Mr Burns had to be replaced at the last minute and George SM kindly took his place. Being given 20 minutes to get out of bed, pack and reach the minibuses; he made it in good time. Due to restrictions in place, we were able to try some new activities, one of which was BigDunk’s Paintballing. This proved to be a huge success; enjoyed by everyone including Mr Bird. A number of spectacular bruises quickly appeared but were soothed in cool waters soon afterwards when the group progressed to kayaking. This was another new adventure to the Leavers’ Trip. They launched their kayaks from Rock and paddled out with the tide, passing a few celebrity houses and ‘parking up’ on the Doom Bar, at the entrance of the Camel Estuary. Constant updates were given to them about the wildlife in the river and local area. Hot chocolate and biscuits were a welcome treat on the sand bank and then they paddled back with the incoming tide.
Many people were using The Camel Trail for walking, running and cycling as the Year 8 children hopped onto their bikes. It was very busy, however, both rides were very enjoyable and passed with only one minor incident, involving a cyclist and a patch of nettles. After 22 miles in the saddle, it was time for a surf. The conditions were perfect although experts may have called the surf ‘messy’ and therefore a little tricky.
All in all it was a great success; not only must I thank the other members of staff, who were such a help and a good team, but also the Year 8s, who were all great company and made the Leavers’ Trip 2021 very special indeed. JSM
As we were limited in venues to eat out, MasterChef came to Polzeath this year. Each caravan group were allowed to spend £10 in the Spar market to buy ingredients to create their own fine dining experience. They returned to their kitchens eager to get cooking and prepared their suppers with gusto. A variety of pastas was cooked (some using the kettles); macaroni cheese and pasta bakes were popular, however, Thai green curry, fajitas, omelettes, noodles and sausages were also on the menu. It was a great success and everyone was a winner as no one required treatment afterwards. The kitchens looked as though a bomb had hit them and required plenty of TLC afterwards to get them ship-shape.
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