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Customer complaints over water bills surge by 50% in England and Wales

about 14 hours ago
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Complaints about water companies in England and Wales to an independent monitor surged by more than 50% last year, as customers bristled at steep bill increases.More than 16,000 complaints were lodged in 2025 with the Consumer Council for Water (CCW), a government-sponsored body that represents customers’ interests.That was up from 10,600 in 2024, with the flow of objections well above the level of the prior year in every month from March onwards.Water companies have faced huge public anger in recent years over the amount of sewage flowing into Britain’s rivers and seas.However, the extent of the outrage increased sharply last year when water companies were allowed to increase bills to pay for upgrades after decades of underinvestment.

Ofwat, the regulator in England and Wales, said water companies could increase bills by 36% between 2025 and 2030.Most of that increase came last April – prompting the surge of complaints.Water companies are braced for a further backlash this week when the next bill increases – including extra to account for inflation – are announced as part of that five-year plan.Complaints increased about every large water provider, according to the CCW, which handles issues that have not been resolved by the companies themselves.Southern Water had the most per customer, followed by Severn Trent and Thames Water, according to analysis of utilities with more than 1 million customers.

Mike Keil, the CCW’s chief executive, said: “The sustained rise in complaints to CCW reflects not only people’s worries about being able to afford increases in their water bill, but also confusion and concern around what they are getting in return for their money.Customers need to see evidence their money is improving services in the here and now, as well as dealing with the longer-term challenges.”By far the biggest reason for complaints during 2025 was the lack of affordability of bills, according to the CCW’s data.The body said such concerns added to the evidence in favour of introducing a lower “social tariff” across England and Wales to help poorer customers.“The postcode lottery created by existing water company social tariff schemes needs to be replaced by fairer and better targeted support,” Keil said.

A spokesperson for the industry body Water UK said: “We understand that bill increases are never welcome and recognise they are difficult for many households,That’s why water companies are more than doubling the help available, with £4,1bn in financial support available over the next five years for those customers that need it,”Public anger over bill increase has also been fuelled by the perception that water companies have paid out billions of pounds in dividends to investors, while also awarding large pay packets to bosses despite bans on bonuses at some firms,MPs on the public accounts committee on Thursday grilled executives from Ofwat and the government’s environment department about pay for water bosses, after the Guardian revealed that bosses at Yorkshire Water and Wessex Water had received previously undisclosed pay from other companies in the same group.

Anna Dixon, the Labour MP for Shipley, said the regulators should “crack down” on what she described as “water companies evading the bonus ban”.Lloyd Hatton, the Labour MP for South Dorset, criticised Ofwat and other water regulators for not policing water companies’ pay disclosures.Hatton asked the Ofwat bosses: “Why is it we wait for a report in the Guardian newspaper to understand exactly how water companies are operating and how they use those complex corporate structures to put extra pay behind their bosses?”England is the only country in the world with a fully privatised water system.The government controls water supply in Scotland and Northern Ireland, while much of Wales is supplied by the not-for-profit Dŵr Cymru.
foodSee all
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Rum is booming but only Jamaican classics have the true funk

After Hurricane Melissa hit Jamaica last October, rum lovers anxiously awaited news from the island’s six distilleries. Hampden Estate, in the parish of Trelawney to the north, was right in the hurricane’s path, and the furious winds deprived its historic buildings of their roofs and the palm trees of their fronds. Then came more alarming rumours: the dunder pits had overflowed.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

3 days ago
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Rachel Roddy’s recipe for pasta e fagioli with coconut, spring onion, chilli and lemon | A kitchen in Rome

Throughout the 1990s and into the early 2000s, under the banner of story, art and folklore, the Roman publishing house Newton Compton published a series of 27 books about regional Italian cooking. Some, such as Jeanne Carola Francesconi’s epic 1965 La Cucina Napoletana, were reprints of established books, while others were specially commissioned for the series. There is considerable variation; some of the 20 regions occupy 650 densely filled pages, sometimes spread over two volumes, while other regions have 236 pages with larger fonts, with everything in between. All of which is great, although I can’t help feeling affectionate towards the regions with 14-point font.In the face of the vast variation of regional culinary habits, knowledge and rituals, I also feel affectionate towards the common traditions; those that are specific to a place, but at the same time that cross local and national borders, as well as for the stories of the ingredients

3 days ago
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‘We want to make jacket potatoes sexy again!’: how the humble spud became a fast food sensation

After Spudulike closed in 2024, the reign of the jacket potato seemed over in the UK. But now the favourite is back, piled with new toppings, sold by new companies and promoted all over social media by potato influencersThey were once a lunch option that inspired little excitement – but the jacket potato’s time has finally come. After decades in epicurean exile, the humble spud has made a roaring comeback in the UK and piqued the interest of foodies across the world. A-listers, tourists and trend-hopping teenagers are queueing for hours to get their hands on them. For Jacob Nelson, who sells loaded spuds that have gone super-viral on social media, this was all part of the plan

3 days ago
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How to turn a cauliflower into ‘risotto’ – recipe | Waste not

I’m fasting for three days a week for the whole of this month. It’s not for everyone, I know, and it’s important to talk to your doctor first, but the benefits are well researched and include improved digestion and immune function, and lowered blood pressure. When we fast, the body goes into ketosis, which breaks down fat for energy, and to stay in ketosis afterwards it helps to reduce carbs and increase protein, which is where today’s low-carb, zero-waste recipe comes in.The humble cauliflower has had a rebrand over the past decade, as chefs and home cooks get more inventive with our seasonal produce. The leaves are incredibly nutritious and one of my favourite ingredients, not least because I always try to include a leafy green in our main meals for the health benefits

4 days ago
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Homemade Bounty bars, savoury granola and flapjacks: Melissa Hemsley’s recipes for healthy sweet treats

I love a Bounty, although I call them paradise bars. I also love matcha (and not only for its health-supporting benefits). Though my partner doesn’t enjoy drinking matcha tea, when I mix it into the sweetness of the coconut filling, even he’s on board. Then, a very munchable and grabbable savoury granola, and flapjacks that you can throw together in minutes for a week’s worth of on-the-go snacks.If I’m in a rush and don’t want to be individually dipping 24 chocolate bars, sometimes I put the coconut matcha mix in a large, wide tin to set, then simply drizzle the melted chocolate layer on top and chill

4 days ago
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He never warms the jars, so why doesn’t my son’s marmalade go mouldy?

When my son makes marmalade, he never warms the jars or uses circles of baking paper and cellophane – he just puts the lids on. It never goes mouldy, so am I wasting my time doing it the “proper” way?Dagna, Berkhamsted, HertsYou can’t get much sweeter than marmalade, and this is most likely the reason for both Dagna and her son’s success, despite their differing strategies. “The chance of mould developing is low because there’s so much sugar to balance the bitterness of the orange peel,” says Camilla Wynne, preserver and author of All That Crumbs Allow. “Mould needs water to do its thing, and sugar binds to water.” She recalls a former student who, like Dagna’s son, simply ladled her marmalade into jars and closed the lids

5 days ago
politicsSee all
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Nigel Farage’s trip to Davos hosted and paid for by family trust of billionaire

1 day ago
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UK politics: Trump’s Nato claims ‘insulting and frankly appalling’, says Starmer –as it happened

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French authorities ban British far-right activists from gathering at weekend

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Starmer stands up to Trump at last and has chance to make case for Europe

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Can Andy Burnham calm the anger in a Manchester seat Labour fears losing?

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‘We have a clear agenda’: the teenager who broke news of Tory MP’s defection to Reform

1 day ago