Homeless hotel owners see a massive jump in cash from council
The owners of hotels used to house homeless people in Glasgow have seen a huge increase in income from the council.
In the last year, from April 2024 to March 2025, the council paid more than £45 million to private hotels and B&B owners in the city.
Demand for homeless accommodation has rocketed, and the council said it is seeking help from the UK and Scottish governments.
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The cash paid to owners, some of who own several hotels, has rocketed by almost 70% in a year.
In 2023/24 it was £26, 724,422. Last year, the total bill was £45,292,346.
The year before the bill was £20,368,474, meaning the money paid to open increased by 122% in just two years.
The Glasgow Times launched the End the Homeless Hotel Shame campaign to highlight the conditions people were living in.
Mike Dailly, Solicitor Advocate at Govan Law Centre has called for a new approach where the public sector provides accommodation.
He said: "It is lunacy and such a waste of Scottish taxpayers and Glasgow council taxpayers' money to keep throwing millions of pounds at poor quality and super expensive homeless hotels in our city. People should have dignity and taxpayers should get value for money.
'We need to build our own temporary accommodation and work with housing associations to build temporary accommodation. That would ensure high-quality temporary homes for homeless people. It really is a no-brainer.
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The bill could have been higher as not everyone who needs it is able to get a room in one of the 40 hotels.
The data also revealed that on 3058 occasions, someone was refused emergency accommodation in the last year.
The council said this is because all rooms were full.
The information was requested by the Scottish Tenants Organisation.
Sean Clerkin, campaign director, said: 'The housing and homeless disaster in Glasgow only worsens, ruining the lives of thousand of men, women and children, whether they be the new refugee to the city or the family that was evicted yesterday for rent arrears in Maryhill.
'The profiteers of homeless misery continue to make their tens of millions of pounds unabated, with no improvement in the basic conditions of the homeless, especially women and children and 3,058 people are still refused homeless accommodation. Those sleeping on the streets of Glasgow doubled in number from 154 to 323 in the space of weeks.
He agreed with Mr Dailly on a new approach.
Mr Clerkin added: Mike Dailly the top housing lawyer and columnist for the Glasgow Times has repeatedly stated correctly that tens of millions of pounds can be re-directed to Glasgow City Council to directly build good quality temporary accommodation especially safe single sex halfway accommodation for women and children and then move them rapidly on to safe and secure permanent homes.
'This cannot and must not be allowed to continue, as there has to be a housing revolution in Glasgow.'
A spokesperson for Glasgow City Council said: 'We're duty-bound to find and provide emergency accommodation to those affected by homelessness.
"We are having to spend more and more on hotels and bed & breakfast use in our attempts to meet the increasing demand for accommodation and avoid people having to sleep rough.
'Unfortunately, we are aware of a rise in the number of refusals for accommodation - this happens when there is no accommodation available. We currently use 40 hotels across the city to accommodate those whom we have a confirmed duty for.
'There is no quick alternative. We are in continual dialogue with both Governments about these challenges and continue to seek the additional resources necessary to address the challenges we are facing.'
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National Geographic
15 hours ago
- National Geographic
Everything you need to know about Scottish whisky
This article was produced by National Geographic Traveller (UK). These days, every nation is discovering whisky distillation, but the global superstars are without doubt the Scottish. With a production history dating back to the 15th century, the country has spent hundreds of years perfecting distillation and wood-ageing. Along with heritage, it's the variety that sets the Scots and their scotch apart from other whiskies worldwide. The spirit is produced in every corner of the country, and there are complex contrasts between, say, an eye-opening Islay whisky, something sweet from Speyside or the lighter lowland styles. Meanwhile, blended whisky takes the array of single malts and combines them with innovative results. The flavour spectrum runs from warm wood and smoke to cereals, biscuits, honey, fresh and spiced fruit and floral notes, so there's a prospect for every palate here. Strict legislation has also helped the industry deliver consistent quality, and while traditional techniques are at the artisan heart of scotch, there have been more recent sparks of innovation. Wood finishes have become more interesting, for example, where the whisky is rested for a final spell in different kinds of oak, with port, Maderia or Burgundy barrels being employed. Such experiments have elevated the spirit's profile again and can make it accessible for a broader spectrum of drinkers. Dram Bar in London pours up an almond and pineapple cocktail using the Craigellachie whisky with its cereal and meaty notes. What is single malt Scottish whisky? This simply means the whisky must be produced in a single distillery, and in the case of scotch, distilled from malted and then fermented barley. The difference between single malt and blended scotch is that the latter is combination of single malts from many distilleries. 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Whisky snobs are a dying breed, yet some will still tell you not to add anything to your whisky. But drink it any way you see fit — it's your whisky. However, neat and at room temperature is an essential starting point to understand the flavour. Adding a little water is accepted by the traditionalists and opens some more of the aroma and flavour — and it's also essential with a cask strength whisky at 57% abv. It's true that the chill from added ice will restrict and suppress some of the flavours, but if you like ice in a spirit, then add ice. And know that whisky makes fantastic cocktails, one of the best serves you can try is a highball: simply whisky over ice in a tall glass, topped with soda water. The Malt Vault in Utrecht, Netherlands is hidden at canal level and built into an arched former wharf storeroom. Photograph by Thirsa Nijwening Where are the best places to try it? A distillery visit is essential to really getting to know the spirit — and falling for its charms. And many producers provide engaging experiences. Talisker in Skye offers some of the best tours and tastings, although its worth noting the tourist numbers are putting a strain on the island. Easily accessible, the Bow Bar in Edinburgh is an essential whisky pub experience, while the city's glitzier Johnnie Walker Princess Street experience is the Malt Disney of whisky tours. And you don't necessarily need to head north; most major cities now have a great whisky bar. Take The Malt Vault in Utrecht, Netherlands — a fantastic gem, hidden at canal level and built into an arched former wharf storeroom. Elsewhere, Dram, in London is an innovative spot that proves whisky cocktails deserve respect. The Thinking Drinkers are Ben McFarland and Tom Sandham, award-winning alcohol experts who have recently embarked on The Great British Pub Ride, cycling 1,000 miles on a tandem, stopping only in pubs. Visit YouTube to see the journey. To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Yahoo
2 days ago
- Yahoo
Is UK data centre development demand sustainable?
Deloitte partner for AI and data, Clare Mortimar, has spent her entire career helping governments figure out how to extract value from their data. 'And during that time when could you imagine the Prime Minister talking about data centres?' she says addressing an audience at London's AI Summit 2025. Today, AI is driving the conversation around data centres. "I've been waiting for this all my life,' says Mortimar only half in jest. The sheer development speed of AI, unlike any other historical technology shift, has created an exponential requirement for compute power. And this has seen data centres become a hot topic for policy-makers courting investment from AI developers and hyperscalers. GlobalData forecasts that revenues from data centre services (including application hosting and colocation services) will reach $125bn worldwide by the end of 2025, with a compound annual growth rate of 8.75% for the period 2023-2028. 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'We've got some very clear net zero goals, a sustainability agenda that we all are passionate about for our future, and they're diametrically opposed [to AI development],' says Quinn. Senior vice president and managing director of Hewlett Packard Enterprise for the UK, Ireland, Middle East and Africa, Matt Harris, says data centre development should be approached from a whole life cycle perspective, from data centre location to building methods. 'The positive thing is that there is a huge amount of innovation happening in this space,' he adds. Harris notes that UK data centres, built over several decades do not use liquid cooling which can be up to 90% more energy efficient. 'We have to think about deploying at scale when it comes to infrastructure design. There's innovation coming around cooling technologies, some really neat startups re-utilising heat that is created in the process to heat a local swimming pool, for example," he says. Data centre developer Datum opened a new 24,000 ft² data centre, MCR2, in Manchester in June. Stephen Lorimer, VP of Professional Services for Salute, the company that designed and built the data centre, says that despite the budgets committed to AI development including the government's latest promise of £2bn in public funds, infrastructure need to scale with AI investment. 'But at the moment it isn't,' he adds. If infrastructure is left as an afterthought, the gap could become a national vulnerability, warns Lorimer. 'The government talks about AI breakthroughs, but rarely divulges the power, cooling and land needed to support them,' he says. 'More broadly, it's also clear the UK lacks a coordinated national strategy for this digital infrastructure, unlike some of our global peers. If we don't act, the UK could become a net importer of compute power, outsourcing both innovation and control to more established countries,' says Lorimer. It's clear that the data centre industry needs policy support. Addressing challenges around planning delays and uncertainty in the sector around energy availability are sure to slow down the development of new UK data centres. It remains to be seen whether policy will keep apace with the UK's new and unprecedented infrastructure demand. "Is UK data centre development demand sustainable?" was originally created and published by Verdict, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site.
Eater
3 days ago
- Eater
An Iconic Santa Monica Diner Resurrects as an Art Deco American Bistro
One of Santa Monica's most charming restaurants has reopened with a fresh new look and name. Diner Antonette, named after owner Bob Lynn's late mother, opened on June 18 in the former Ingo's Tasty Diner along Wilshire Boulevard in Santa Monica, sporting a new adjacent retail wine shop, gift boutique, and spacious hidden back patio. Inside, Ingo's darker teal tones and chalkboard display have been replaced by warm neutral tones, sleek black leather upholstery, and three showcase paintings by artist Sara Abbott (Lynn's wife). Outside, an Art Deco Streamline Moderne facade with a beaming neon sign beckons diners in while the former restaurant's original terrazzo flooring remains, a reminder of the building's storied history. Restaurateur Bob Lynn operates seven restaurants in Los Angeles and the Phoenix area, including the Misfit in Santa Monica. In March of this year, his Pasadena restaurants, La Grande Orange and Luggage Room Pizzeria, closed after 18 and 10 year runs, respectively. Lynn, a trained chef who had a 25-year career as an executive at Hillstone group opening restaurants like Rutherford Grill in Napa, Gulfstream in Newport Beach, and Cafe R&D (which later became R&D Kitchen), tries his best to purchase the buildings his restaurants operate in (except the Pasadena ones, which contributed to their closures) in order to set them up for long term success. Lynn acquired the barrel-ceiling bowstruss-reinforced building that now houses Diner Antonette years ago, which also had the next-door Vienna Bakery. He and Abbott, who live a few blocks away, were always charmed by the diner, which felt like a neighborhood bistro in Brooklyn or Paris with this sunken floor counter and cozy booths. Lynn waited for the owner of the former Callahan's diner to retire before opening Ingo's there in 2014, then waited for the owners of Vienna Bakery, who were in their 80s, to retire and close in 2021 after 57 years of business. From 2021 to 2025, Lynn and his team took apart the bakery to make way for the retail area and patio, exposing its glorious ceiling and even some catwalk mezzanines. Lynn thinks owning the property should give Diner Antonette staying power long after he eventually retires, and hopes it becomes a neighborhood institution like Callahan's and Vienna were before. Although Ingo's had operated for four years until its hiatus, Lynn refreshed the American bistro menu with the help of his longtime director of culinary Jordan Lynn (who also happens to be his son). The menu features plenty of ingredients at their seasonal prime, like poached baby artichokes, peaches with scratch-made ricotta and sorrel pesto, and pan-roasted Scottish salmon with braised Tuscan kale. Ingo's popular crispy Brussels sprouts remain, served with marcona almonds and baked goat cheese. The mains will seem familiar and timeless, like meatballs and rolled spaghetti, steak au poivre with fries, and a cheddar-topped burger using a meat patty that's ground to order (something Lynn claims no one else does). Whole roast branzino Provençal comes with the perfume of vermouth and the comfort of sliced roasted vegetables, while dungeness crab and lobster are served over handmade pasta. For dessert, there's an olive oil cake with saffron and gelato from Lynn's Phoenix-based artisanal Grateful Spoon ($20 to try every flavor, with a 'Do It!' on the menu). Expect quality, smaller producer wines by bottle or glass and a tight set of inventive cocktails. 'We never spent a dime on PR or marketing, like Hillstone. What we do is be patient and focus on execution,' says Lynn, who still praises the consistency and overall operation of his former employer. Still, he thinks Diner Antonette's food takes the familiar American bistro classics and brings them into a more appropriate California-inflected seasonality: 'We're not running items all year long, we're much more focused on what's in season. We try and use all of our seafood daily instead of carrying it overnight. It's just a younger attitude.' Eventually, Diner Antonette will have brunch service, an appealing proposition with that airy patio that fits 60 people, and an expedited 'lunch hour' with reasonably priced, quick-fired items to cater to the neighborhood. Diner Antonette is open daily for happy hour at 4 p.m., with dinner commencing at 5 p.m. It closes at 10:30 p.m., with lunch and brunch service to come. Located at 1213 Wilshire Boulevard, Santa Monica, CA, 90403. See More: Eater Inside LA Restaurant News
