Labour hit as GMB slashes funding from £1.2m to £150,000

The UK's third largest trade union expresses "considerable regret" at Miliband's planned reforms and warns of "further reductions in spending".

No one in Labour has ever disputed that Ed Miliband's plan to reform trade union funding so that members are required to opt-in to joining the party, rather than being automatically affiliated by general secretaries, will cost it millions. But few anticipated that it would do so even before the changes have been introduced.

The GMB, the UK's third largest union, announced this morning that it plans to reduce its affiliation fees to Labour from £1.2m to £150,000, depriving the party of 3% of its 2012 income. The union, which backed Miliband's leadership bid, currently affiliates 420,000 of its members to the party but will reduce this number to 50,000 from January. In a statement it said: 

The GMB central executive council (CEC) has voted to reduce its current levels of affiliation to the Labour party from 420,000 to 50,000 from 2014.

This will reduce the union's basic affiliation fee to Labour party by £1.1m per year. It is expected that there will further reductions in spending on Labour party campaigns and initiatives.

GMB CEC expressed considerable regret about the apparent lack of understanding the proposal mooted by Ed Miliband will have on the collective nature of trade union engagement with the Labour Party.

A further source of considerable regret to the CEC is that the party that had been formed to represent the interest of working people in this country intends to end collective engagement of trade unions in the party they helped to form.

The CEC also decided to scale down by one third the level of its national political fund.

It's likely that Labour would have suffered a similar loss had the GMB waited until the reforms were introduced. The union will now affiliate 12% of its members to the party, in line with the private estimate made by Labour and union officials of how many will opt-in (and the same as the number that Lord Ashcroft's Unite poll suggested would join). But the GMB's decision to slash its funding in advance, rather than seek to recruit members to the party, is a damaging vote of no confidence in Miliband's reforms and Labour's policy stance. 

The statement also suggests that the union intends to cut back on separate donations from its political fund, promising "further reductions in spending on Labour party campaigns and initiatives." 

The move does, however, make it harder for the Tories to claim that the unions are seeking to "buy influence" in Labour, although I'd expect them to point out that it increases the influence of Unite. 

GMB general secretary Paul Kenny. Photograph: Getty Images.

George Eaton is political editor of 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