Even more universities join the £9,000 club

Remember when ministers promised £9,000 fees would be "exceptional"?

However much they may now deny it, Tory and Lib Dem ministers said that universities would only charge tuition fees of £9,000 in "exceptional circumstances". Here's the relevant quote from Vince Cable, who has curiously escaped blame for the debacle, despite being the minister responsible.

For the funding of universities, Lord Browne recommended- in a report that the then Labour Government endorsed, I think, in their manifesto- that there should be no cap on university fees and a specific proposal for a clawback mechanism that gave universities an incentive to introduce fees of up to a level of £15,000 a year. That was the report given to the Government. We have rejected those recommendations and proposed instead that we proceed as the statutory instrument describes. That involves the introduction of a fee cap of £6,000, rising to £9,000 in exceptional circumstances.

Vince Cable, House of Commons, 9 December 2010

We learn today that three-quarters of English universities will charge £9,000 for at least some courses next year, with a third charging the maximum fee for all. The average annual tuition fee for students will rise to £8,615, up from £8,527 in 2012-13. Ministers, who naïvely claimed that the new regime would put institutions under "competitive pressure" to cut fees, promised an average charge of £7,500. But the tripling of  the cap (in breach of that famous Lib Dem election pledge) actually had the predictable effect of encouraging universities to charge more in order to appear "reassuringly expensive".

But it isn't just the politics of this that are bad for ministers, the finances aren't good either. Nick Clegg may have claimed that the rise in fees was a necessary part of the coalition's deficit reduction strategy, but the truth is that the reforms will cost the government more, not less. The new fees come into effect this year, which means repayments won't kick in until 2015 for a three-year course. In the intervening period, the government will be forced to pay out huge amounts in maintenance loans and tuition-fee loans.

Had universities only charged £9,000 in "exceptional circumstances", that wouldn't have been a problem. But since so many plan to charge full whack, the coalition's reforms face a £1bn black hole. Figures from the House of Commons Library showed that if the average fee is £8,600 (it is now £8,615), the state will need have to spend £960m more over the next four years. That could mean even bigger cuts to the teaching budget (already experiencing an 80 per cent cut) and/or fewer university places.

There's a strong chance that the funding gap will be even larger than I've suggested. The Treasury is already resigned to losing £1bn of the £3bn it pays out in student loans due to graduates moving abroad or earning wages under the new repayment threshold of £21,000 a year. But should graduate earnings increase by 3.75 per cent a year instead of 4.47 per cent  (and they're falling at the moment), the government's assumed savings will be wiped out completely. Tuition fees, as ministers will discover, are neither socially just nor fiscally responsible.

Three-quarters of universities plan to charge £9,000 for some courses. Photograph: Getty Images.

George Eaton is political editor of the New Statesman.

HEINZ BAUMANN/GALLERY STOCK
Show Hide image

With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad