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Hen mountain is a safe bet (obviously avoiding the really craggy bits at the top.)
Did it with my 11 and 4 year old last month.
very close to the car park so not much of a slog before the ascent.

I passed loads of kids scampering up Binnian weekend before last
Luckily I was heading the opposite way so didn't have to worry about being overtaken.

Me and my mate from work ('Broke Back Steve') are doing category c. 
Both of us are newcomers and I am starting to dung myself.
Not about all aspects though just..
1) My inadequate fitness
2) The fact that I got blisters last weekend after about 6miles
3) Rusty navigational skills
4) and the fact that they have thrown in a few cluster points this year!

Otherwise quietly confident!

me and a friend.

me & MG1

well done lads.

Looks like an awesome day. You provide a great community service.

So who all is doing it?

http://www.mourne2day.com/

Looks awesome. Is Karen Darke Andy Kirkpatricks girlfriend?

Ray Goodwin is a pretty awesome guy. I'd love to meet him.

Hi Celtic_Ginger

That course looks totally amazing and Thank You for making me aware of it 

I have recently took bit of an interest in what you could class as "Food for Free" and recently mentioned in another thread, here on NI Wild:  http://www.ni-wild.co.uk/forum/index.php?topic=1380 that I would like to arrange a Bivvi on the shores of Strangford and try to live off the offerings from the lough and shore. 

One thing that caught my eye in your photos was the pink and obviously cooked shore crab.  I'm curious to know did you sample any of it and how did you find it?  I have caught literally hundreds of these crabs, some quite large, as a child down the Ards penninsula and now find myself taking my children down to the shores and showing them how to find them too.  Up until now I have never considered that they could be eaten.

When you were being instructed, were they being shown to you as a survival only food source, or were they being promoted as a tasty meal.

If you found that they were palatable maybe you could let me know a bit more on how you cooked them on the day.

Thanks