Exclusive report: Are the media racist?

New Statesman survey shows ethnic minorities are still largely absent from opinion pages, senior roles and staff.

In the wake of the Stephen Lawrence verdict and Diane Abbott's "divide and rule" tweet, racism is at the top of the political agenda.

To coincide with a special report on race in the British media for this week's New Statesman magazine, we have compiled shocking statistics which show ethnic minorities are still largely absent from opinion pages, senior executive roles and staff jobs in the media.

For context: figures published by the Office of National Statistics for 2009 showed the non-white population of England and Wales stood at 16.7 per cent - or one in six people.

 

In numbers: Race in the media

 

  • 2 of the 99 named witnesses at the Leveson inquiry into the press are from ethnic minorities
  • 1 of the Guardian's 2011 guide to the 100 most important people in the media was not white
  • 0 national newspaper editors are not white
  • 0 national newspaper political editors are not white

 

In numbers: The commentariat

 

We surveyed the main comment pages of selected newspapers in the week between Monday 5 December and Sunday 11 December to count the number of non-white writers who appeared.

  • 3 newspapers did not have a single non-white writer on the comment pages
  • 5 non-white writers have a regular weekly fixed column in the British broadsheet press

*Numbers include Sunday sister publications

[An important point on methodology: the numbers above refer to those columnists who occupy, specifically, the prime real estate that is a newspaper's "comment and opinion" pages. They do not count the non-white writers who write columns in other sections of a newspaper. For example, Baz Bamigboye, the Daily Mail's black showbiz columnist, is not included in the statistics. Nor is the Guardian G2's Aditya Chakrabortty, who writes on ideas and economics.]

As Mehdi Hasan writes in an essay for the special report:

What have the following five individuals got in common: Gary Younge, Hugh Muir, Yasmin Alibhai-Brown, Amol Rajan and India Knight? They are part of a small group of non-white newspaper columnists who appear regularly on the comment pages of our national newspapers. Well, OK, not quite. They are the small group of non-white newspaper columnists who appear on those comment pages. That's it. There's just five of them - the Guardian's Younge and Muir (both black), the Independent/i's Alibhai-Brown and Rajan (both Asian) and the Sunday Times's Knight (mixed race).

It is a deeply depressing state of affairs.

Elsewhere in this special report, Rafael Behr writes about the "monochrome majority" in the lobby. Plus, leading media figures including the FT's Lionel Barber answer the question: why isn't our press more diverse?

A memorial service programme for Stephen Lawrence. Photo: Getty

Alice Gribbin is a Teaching-Writing Fellow at the Iowa Writers' Workshop. She was formerly the editorial assistant at the New Statesman.

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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