A new route, revisiting some of the favourite roads from previous tours and introducing some new.Starts and ends in Pitlochry , Monday July 2nd to Saturday July 7th.Pitlochry- Tomintoul-Fort Augustus-Isle of Mull- Crianlarich- Pitlochry 460 miles cyclingStarting and finishing in Pitlochry, the 2018 tour takes us through the Grampian Mountains, through the beautiful area of lochs and glens to the east of Loch Ness to Invergarry and then onwards to Mull for a two night stay in the luxury Arle Lodge. Next day is a tour of Mull , which can be long or short depending on how the legs are. We leave Mull and over to oban, taking in Loch Awe on the way for our last overnight at Crianlarich before returning to Pitlochry via the awesome Glen Lyon and Loch trummel. Fully supported with baggage transfer, on ride snacks and van support, high carb. meals prepared by our own cooks and great company make this a fantastic cycling experience.Ride at your own pace, fast or not so fast, we will be with you all the way.

Cost is just £400* plus a minimum £500 fundraising requirement for Tearfund.

Use the contact form to register your interest.

* Actual cost depends on the numbers taking part, the deal we can get on van hire and other expenses, your share of the cost will be charged, £400 is the expected maximum .




Peter Berrie has joined us on three previous tours. This is what he says about the 2015 tour :-
Not even the horrendous weather could dampen the enjoyment of this Tour. When you consider it is organised by one man it is exceptional.
This is the third Tour I have completed with Dave and it still amazes me the areas of Scotland I have taken for granted.
The scenery is second to none, even in the rain. If anyone is thinking of taking part in an organised Tour then this is 
the one to do. Brilliantly organised and the routes suite everyone even if you think you can't climb, by the end of this your fear of hills will be gone. The accommodation in the hostels was excellent, and what can Isay about the food, all cooked for us by our own chefs, felt like professionals. If I could have scored more than 10 I would have.

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