Rail fare hike: the 10 worst London commutes

Today's spike in train fares hits some journeys harder than others.

A moment's silence for those of us who have to get around by train. Over the last month we have had to deal with floods, signal failures, staff shortages and overcrowding. Now comes the news that rail fares are to be hiked once again.

The average rise is only 4.3 per cent, but as long as they stick to this average, train companies can increase the prices of some tickets as far as they like. The result is uneven, some routes are hit worse than others. Campaign groups point out that this is the 10th successive above-inflation rise, London commutes being particularly affected. Here are the 10 worst hit London travel routes:

1. Sevenoaks to London has gone up 87 per cent in the last 10 years. Weekly tickets have gone from £41.50 to £77.80 and season tickets from £1,660.00 to £3,112.00.

2. Ashford International in Kent to London has gone up 80 per cent in the last 10 years. Weekly tickets have gone from £66.50 to £119.50, and season tickets from £2,660.00 to £4,780.00.

3. Bracknell to London has gone up 78 per cent in the last 10 years. Weekly tickets have gone from £55.70 to £99.00, and season tickets from £2,228.00 to £3,960.00.

4. Canterbury to London has gone up 78 per cent in the last 10 years. Weekly tickets have gone from £67.50 to £120.30, and season tickets from £2,700.00 to £4,812.00

5. Tunbridge Wells to London has gone up 71 per cent in the last 10 years. Weekly tickets have gone from £60.30 to £103.30, and season tickets from £2,412.00 to £4,132.00.

6. Maidstone to London has gone up 68 per cent in the last 10 years. Weekly tickets have gone from £59.00 to £99.00, and season tickets from £2,360.00 to £3,960.00.

7. Tonbridge to London has gone up 68 per cent in the last 10 years. Weekly tickets have gone from £56.00 to £94.20, and season tickets from £2,240.00 to £3,768.00

8. Gillingham to London has gone up 67 per cent in the last 10 years. Weekly tickets have gone from £55.10 to £91.80, and season tickets from £2,204.00 to £3,672.00.

9. Hastings to London has gone up 59 per cent in the last 10 years. Weekly tickets have gone from £72.00 to £114.60, and season tickets from £2,880.00 and £4,584.00.

10. Eastbourne to London has gone up 58 per cent in the last 10 years. Weekly tickets have gone from £68.00 to £107.60, and season tickets from £2,720.00 to £4,304.00.

The data came from Campaign for Better Transport, and was calculated using the weekly and season ticket prices between 2003 and 2013. It took inflation into account. (There is not yet a complete data set for travel routes outside London).

Stephen Joseph, the executive director of Campaign for Better Transport, said:

“These fare spikes are bad for people and bad for the environment. Once again, the Government is talking tall but walking short when it comes to ensuring the transport sector tackles climate change. If it is serious about tackling climate change, it must ensure train journeys are an attractive, affordable option for people.”

The average rise in fares is 4.3 per cent. Photograph: Getty Images
HEINZ BAUMANN/GALLERY STOCK
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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