Getty Images
Show Hide image

Jeremy Corbyn’s speech showed his Euroscepticism endures

Though the Labour leader embraced a customs union, he firmly rejected single market membership and a second referendum. 

In the tradition of the Labour left, Jeremy Corbyn is a Eurosceptic. He voted against EEC membership in 1975, against the Maastricht Treaty in 1992 and against the Lisbon Treaty in 2008. Though he was persuaded by former Greek finance minister Yanis Varoufakis and others to campaign for Remain and reform in the 2016 referendum, he did not embrace the EU in the manner some wanted. 

Corbyn's speech today was that of an authentic Eurosceptic. Though he committed Labour to supporting a “customs union” with the EU (an issue that has rarely exercised the left), he rejected continued membership of the single market (having voted against its original creation) and vowed to “respect the result of the referendum”.

Few analysts believe that any policy in Labour's 2017 manifesto, with the exception of ending free movement, would be barred by EU rules (as the widespread use of public ownership in other member states shows). But Corbyn vowed to seek “protections, clarifications or exemptions where necessary in relation to privatisation and public service competition directives state aid and procurement rules”.

The intriguing hint here is that Labour's future policy agenda may be interventionist than that of the hastily-assembled 2017 manifesto. Were a Corbyn-led government to face threats such as capital flight or a run on the pound (as some allies predict), it could adopt more radical measures in response (such as capital controls and nationalisation without compensation). 

At the close of his speech, Corbyn noted that he had “long opposed the embedding of free market orthodoxy and the democratic deficit in the European Union”. Unlike Labour's “soft left”, which embraced the EU in the 1980s as a bulwark against Thatcherism, the “hard left” continued to view Brussels as a “capitalist club”. 

But Brexit pits two Bennite principles - Euroscepticism and members' rights - against each other. As polls have consistently shown, Labour members overwhelmingly favour single market membership and a second referendum. But Corbyn's Euroscepticism has trumped his oft-expressed commitment to internal democracy. 

Some of the Labour leader's opponents hope to drive a wedge between him and his supporters on the issue of Brexit. But to date, they have failed to do so. Labour faces little pressure from the pro-EU Liberal Democrats (who struggle to exceed 7 per cent in the polls) and members remain more than satisfied with Corbyn's leadership. By backing customs union membership, he has opened a new dividing line with the Tories and Labour has sufficient grounds to vote against the final Brexit deal in the Commons. Should Britain leave the EU, it is the Conservatives, not Corbyn, who will be blamed. 

Though a further shift cannot be ruled out (Labour has not definitively rejected a new referendum), today's speech provided the best evidence yet that the Eurosceptic in Corbyn will fight to resist it. The great hope of the anti-Brexiteers - that Labour will ride to their rescue - is set to be disappointed. 

George Eaton is political editor of the New Statesman.

CREDIT: PETER DAZELEY/PHOTOGRAPHER’S CHOICE
Show Hide image

The overlooked aspect of patient care: why NHS catering needs a revolution

The NHS performs so many miracles every day – in comparison, feeding the sick should be a doddle. 

A friend recently sent me a photo from her hospital bed – not of her newborn baby, sadly, but her dinner. “Pls come and revolutionise the NHS” the accompanying text read, along with a plaintive image of some praying hands. A second arrived the next morning: “Breakfast: cereal, toast or porridge. I asked for porridge. She said porridge would be ‘later’. Never arrived. (sad face).”

Contrast this with the glee with which another friend showed me his menu at a Marie Curie hospice a few weeks later. He seemed to have ticked every box on it, and had written underneath his order for syrup sponge and custard: “extra custard please”. It wasn’t fancy, but freshly cooked, comforting food that residents looked forward to – “like school dinners”, he sighed, “but nice”.

To be fair, though budgets vary significantly between hospital trusts, a reliable estimate suggests £3.45 per patient per day as an average – only slightly more than in Her Majesty’s prisons, though unlike in prisons or schools, there is no legally enforceable set of minimum standards for hospital catering. As Prue Leith writes in the foreword to a 2017 report by the Campaign for Better Hospital Food, “this means hospital food is uniquely vulnerable to a race to the bottom in terms of food quality, and patient care”.

Plate after plate of disappointment is not only demoralising for people who may already be at a low ebb, but overlooks the part food has to play in the recovery process. Balanced, appetising meals are vital to help weaker patients build up strength during their stay, especially as figures released in February suggest the number of hospital deaths from malnutrition is on the rise. According to Department of Health findings last year, 48 per cent of English hospitals failed to comply with food standards intended to be legally binding, with only half screening every admission for malnutrition.

The Campaign for Better Hospital Food’s report, meanwhile, revealed that only 42 per cent of the London hospitals that responded to its survey cooked fresh food for children – even though the largest single cause of admissions in five-to-nine-year-olds is tooth extraction. Less than a third of respondents cooked fresh food for adults.

Once the means to produce fresh meals are in place, they can save trusts money by allowing kitchens to buy ingredients seasonally, when they are cheaper. Michelin-starred chef Phil Howard, recently tasked by the Love British Food organisation to cook their annual lunch on an NHS budget, explained that this, along with using cheaper cuts and pushing vegetables centre stage, allowed him to produce three courses rather than the two he’d been asked for. Delicious they were, too.

Andy Jones, a chef and former chair of the Hospital Caterers Association, who was there championing British food in the NHS, told me the same principles applied in real healthcare environments: Nottingham City Hospital, which prepares meals from scratch, saves £6m annually by buying fresh local ingredients – “I know with more doing, and voices like my small one shouting out, we will see real sea change.”

Unusually, it’s less a question of money than approach. Serving great hospital food takes a kitchen, skilled cooks and quality ingredients. But getting every hospital to this point requires universal legal quality standards, like those already in place in schools, that are independently monitored.

Nutrition should be taken as seriously as any other aspect of care. The NHS performs so many miracles every day – in comparison, feeding the sick should be a doddle. 

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 18 April 2018 issue of the New Statesman, Enoch Powell’s revenge