Airlines demand UK relax noise rules and cut flight tax as fuel shortage looms
Airlines are lobbying the UK government to relax environmental and noise rules, modify passenger rights and cut taxes on flying, as they prepare for higher costs and a possible shortage of jet fuel because of the war in the Middle East.A list of policy requests submitted to ministers and the aviation regulator includes suspending the emissions trading scheme and relaxing limits on night flights, it has emerged.Airlines are also seeking to alter compensation rights for passengers by having fuel-related disruption counted as an extraordinary circumstances – meaning stranded passengers would not be entitled to payouts beyond refunds in the event of cancellations or delay.The full list of demands has emerged in a briefing document, first reported by ITV News, prepared by the trade body Airlines UK on behalf of carriers including British Airways, easyJet, Ryanair, Virgin, TUI and Jet2.The briefing for government said that if the current disruption to jet fuel supplies continued or worsened, airlines would be forced to cut flights and push up fares.
It also repeated calls the sector has made publicly for the scrapping of air passenger duty and the alleviation of “use it or lose it” slot rules, last eased after the Covid pandemic, which would allow airlines to cancel flights without risking valuable rights to fly from major airports in future.Although the aviation industry and the UK government insist there is no shortage of fuel and consumers can book with confidence, some airlines and observers believe supplies cannot be maintained for much longer while either Iran or the US blockade the strait of Hormuz.Last week the head of the International Energy Agency said flight cancellations would come soon if oil supplies from the Middle East were not restored, adding that Europe had only six weeks of jet fuel left.Among the industry requests in the document are dropping European standards on jet fuel to allow the import of Jet A from the US, currently not permitted owing to its higher freezing point, and requiring some UK refineries to prioritise producing jet fuel instead of petrol or diesel to safeguard supplies for flights.The most concerning for the public living near airports or under flight paths could be a demand to “temporarily relax night flying restrictions” if schedules are disrupted.
The airlines have also included some long-held goals in the crisis management plan, including to “temporarily suspend the emissions trading scheme” to cut costs and “relieve the burden of air passenger duty (via reduction, rebate or APD holiday)”,A spokesperson for Airlines UK said: “Airlines continue to operate normally and are not experiencing issues with jet fuel supply but as you would expect we remain in close contact with the Department for Transport given the current external environment,“It is vital that government take the right actions now to ensure the continuation of supply, as well as support the UK aviation industry, which has been impacted by record high jet fuel prices, and that includes providing additional flexibility,”They added: “Additional flexibility, should it be needed, would enable airlines to operate most efficiently to minimise any disruption to customers and maintain long-established global networks,”On Tuesday Lufthansa announced it had cancelled 20,000 flights between May and October to save fuel, the Financial Times reported.
The German airline said it had cut about 120 daily flights from Monday and would drop unprofitable routes from Munich and Frankfurt until the end of the summer season, which runs to mid-October.It said: “In total, 20,000 short-haul flights will be removed from the schedule through October, equivalent to approximately 40,000 metric tonnes of jet fuel, the price of which has doubled since the outbreak of the Iran conflict.”Willie Walsh, the director general of the global airlines body Iata, said: “Along with doing everything possible to secure alternative supply lines, it’s important that authorities have well-communicated and well-coordinated plans in place in case rationing becomes necessary, including for slot relief.”A government spokesperson said: “UK airlines are clear that they are currently not seeing a shortage of jet fuel.“We continue to work with fuel suppliers, airlines and international counterparts on our contingency planning, to ensure people keep moving and businesses are supported while the conflict is ongoing.
“Our overriding priority is to de-escalate this conflict, open up the strait and prevent disruption to passengers.”
Georgina Hayden’s quick and easy recipe for smoky prawn, new potato and spinach stew | Quick and easy
This Spanish-style stew is a superb midweek dinner – it’s effortless but looks specialThis Spanish-inspired stew is a great weeknight dinner, particularly if you are having a few friends over, because it feels a bit special while actually being effortless and easy. If you want to take that effortlessness to the next level, make the potato base in advance, then finish off with the spinach and prawns just before serving (I like to do as little cooking as possible in front of guests, leaving me free to chat and pour drinks). Serve with a peppery, lemon-dressed salad on the side and hunks of crusty bread to mop up the juices.Prep 5 min Cook 35 min Serves 44 tbsp olive oil, plus extra for drizzling 5 garlic cloves, peeled, 4 finely sliced, 1 left whole½ tsp sweet smoked paprika ¼ tsp mild chilli powder 1 tbsp tomato puree 250g ripe tomatoes, choppedSea salt and black pepper 300ml fish stock 600g new potatoes, halved (or quartered if very large)1 lemon 150g baby spinach 350g peeled king prawns, deveined, if you like6 tbsp mayonnaise ½ bunch flat-leaf parsley, finely choppedPut a large, deep, ovenproof frying pan on a medium-low heat and drizzle in the olive oil. Add the sliced garlic, fry for a minute, then stir in the paprika, chilli powder and tomato puree
How to make creme caramel – recipe | Felicity Cloake's Masterclass
I don’t know why this classic French dessert isn’t more popular online, given how pleasant it is to watch a softly set custard jiggling seductively on screen, or to admire the way the light bounces off its glossy, caramel top. Worse still, it’s also increasingly hard to find on menus, too. Well, you know what they say: if you want something done well, do it yourself.Prep 15 min Cook 50 minCool 4 hr+ Makes 6For the custardSoft butter, or neutral oil (eg, sunflower, vegetable or groundnut), for greasing500ml whole milk (see step 2)1 vanilla pod, or 1 tsp vanilla extract 2 whole eggs 100g caster sugar 4 egg yolksFor the caramel60g caster sugar 40g soft dark brown sugar (see step 3)1 pinch saltLightly grease six dariole moulds, small pudding bowls or smooth-sided ramekins.Arrange these on a baking tray or shallow tin, preferably one just large enough to hold them all without too much room around the edge, and put it within easy reach of the hob
Making a splash: demand for raw and ‘brewed’ milk growing in UK
Farmers and delivery firms launch new options for those seeking alternative to traditionally pasteurised productRaw milk has long been popular, as well as controversial, in the US. While health authorities warn it can carry harmful bacteria, supporters argue it is more natural, and it has also become tied to anti-government and “natural living” movements.In the UK, it is now gaining popularity, particularly among younger consumers, farmers say, as a less processed option, with new products launching to meet demand.Raw milk comes straight from the cow (or sheep or goat) and has not been pasteurised, the process of heating liquids to eliminate harmful pathogens and make them safe to drink.Because it does not undergo this heat treatment, the Food Standards Agency warns that raw milk can cause food poisoning, posing particular risks to pregnant women, young children and people with weakened immune systems
Holy Carrot, London E1: ‘As good as plant-based dining gets’ – restaurant review | Grace Dent on restaurants
This place is about so much more than just a portobello mushroom in a white bap masquerading as dinnerHoly Carrot has, cough, taken root in Spitalfields, east London. It’s the second sprouting from this plant-based restaurant with a name that’s especially hard to sell to meat-loving friends. “Please come with me to a vegan restaurant,” one might say. “It’s not one of those pious places, honest! Oh, um, the name? Holy Carrot.” In fairness, though, it’s generally tricky to cajole meaty people to venture anywhere vegan or even vegetarian, because there’s always a sense that your steak addict acquaintance is enduring their meal “as an experiment”, and despite quite charitably being “willing to be convinced”
Helen Goh’s recipe for Anzac sandwich biscuits with dark chocolate filling | The sweet spot
Anzac biscuits are closely associated with Anzac Day on 25 April, which commemorates the members of the Australian and New Zealand Army Corps who served in the first world war. Made with oats, coconut and golden syrup, the biscuits are said to have been popular because they travelled well and kept for long periods, making them suitable for sending to forces overseas. My version here, a slightly less austere take on the classic, sandwiches two small biscuits with a lightly salted, olive oil-enriched dark chocolate ganache. The result is crisp at the edges, soft within and not too sweet.Prep 5 min Cook 35 min, plus cooling Makes 12 sFor the biscuits 90g rolled oats 45g plain flour 40g light brown sugar 30g caster sugar 40g desiccated coconut 80g unsalted butter 40g golden syrup ½ tsp bicarbonate of soda ¼ tsp fine sea saltFor the ganache110g dark chocolate (60-70% cocoa solids), chopped60ml single cream 2 tsp olive oil ¼ tsp flaky sea saltPut the oats, flour, sugars and coconut in a medium bowl and whisk to combine
Just the tonic: why it’s more than a mixer
If a tonic is something that “makes you feel stronger and happier”, my tonics come in the form of good wine, bad chocolate and an ageing whippet called Ernie. Recently, though, I’ve found myself craving the OG tonic – tonic water – which started life as a malaria treatment in the age of the British empire.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more
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