Matilda

Our most popular hire-boat, the lovely Matilda is a very good all rounder with excellent facilities and plenty of room.

 

For Private Hire, Matilda is available for £370 for 2 hours or £430 for 3 hours, up to 15 passengers and £5 per extra passenger.

Facilities

  • 45 person capacity for private charters

  • 50 person capacity for day ferry

  • Open foredeck

  • Fully Heated Cabin with plenty of headroom

  • Basic toilet facilities

  • Lisenced Bar

  • Limited 240 volt mains supply

  • PA and Music system - MP3 and iPod connection

 

Specifications

  • Licensed to operate between Pultney Weir and Avonmouth Pier Head

  • Steel hull and buoyancy tanks finished with wooden cabin

  • Length - 14.02m

  • Breadth - 4.61m

  • Depth - 1.42m

  • tonnes - 14.68

  • Ford FSD engine

  • 2kw Inverter provides limited 240 volt power

  • Hydraulic drive system allows drive engine to be positioned off centre for better weight distribution and excellent use of space.

  • Twin rudders and hydraulic bow thruster for excellent manoeuvrability

 

History

  • Built by the Bristol ferry Boat Co and Classic Craft at Underfall Yard Bristol and launched in 1997

  • She was designed conform with modern Maritime and Coastguard Agency buoyancy regulations and could take as much water as her gunwale height allows but remain afloat

  • Named after Matilda Bungard, daughter of Ian and Philippa Bungard who are delighted to be back running the ferries after a 10 year break in Spain - lucky Bungards!

  • Nigel Ludlow of Classic Craft was one of 11 crew who survived by swimming ashore when the square rigged tallship Maria Asumpta struck rocks and sank near Padstow in 1995, he managed to cling to a rock and heroically pulled another struggling crewman clear of the waves

  • Somewhere under the paint Matilda's stem carries the initials of Will the Blacksmith who is honoured by Brigantia's name - during the edge bending process he and our longest serving skipper Mark 'Coombsey' Coombes found it to be the perfect temperature for cooking their eggs and bacon for a true ferryman's breakfast