
Dog attacks have become a huge problem, says Suffolk pet expert
"People still do not realise how difficult it is to look after a dog, and they are not considering the breed, the sleep the dog needs, the exercise, its diet."They get a dog with all great intentions but they then go for cheaper alternatives for care which cause huge problems as the dogs are left feral while they are exercised."You could argue dogs are one of the most dangerous animals to own in your family home, but people don't know how to [do] the most basic things [with them]."Data from police forces across England and Wales shows there were 32,568 recorded dog attack offences in 2024 – a 4% increase on 2023's total of 31,398.The figures obtained through Freedom of Information requests b y the BBC take into account all recorded dog attacks but do not offer information on breed or severity of injury.The actual attack figures are likely to be higher as the data counts only those incidents that are reported to police."If you haven't got 100% control of your dog at home or in the garden then you're not going to have anywhere near that while you are out," said Mr White."It's not about restricting people from owning pets, but I am a huge advocate for a pre-qualification where you can get a dog but you have to go through a course first."
Carolyn Allum, from Claydon, near Ipswich, shared her experiences of "very aggressive" dog attacks.She had to retire her guide dog Ally early after she was attacked six times, resulting in her companion becoming "a completely different dog"."Ally became so fearful of other dogs she would be quite unsociable around them," Ms Allum said."But it wasn't always big dogs and I can't say it was one specific type of dog – there were a few smaller ones, and most of them were in the town centre."
'Devastated'
She said her new guide dog, Lea, had also been set upon twice during her service career – on one occasion resulting Ms Allum herself being pulled to the ground."I've had people who have just walked off and wouldn't engage with me at all, and I find that really frustrating," she said."Some owners are really quite devastated and apologise profusely, but it is not just about physical injury – it is about the damage to the psych of the dog."The dog I had before, emotionally, it really damaged her, and the partnership itself, and now I am more fearful when I am in the town centre."
But Suffolk Police said there had been "an increase in public awareness of dog incidents in line with an increase in media reporting since the XL bully dog ban".The force added that it was easier to flag up incidents via an online reporting tool, and that the number of reported attacks included "low level incidents" where injuries could be minor.
Follow Suffolk news on BBC Sounds, Facebook, Instagram and X.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

South Wales Argus
9 hours ago
- South Wales Argus
I tried a World War II cake recipe from Marguerite Patten
These often turn out wonderfully, and it got me thinking what it would be like to try a wartime recipe using the same ingredients that people would have been restricted to during rationing. Rationing was a system implemented to make sure everyone got their fair share of food during national shortages in wartime. This was exacerbated by enemy ships and submarines attacking imports of food, which caused a greater reliance on items produced in the UK. Marguerite Patten was one of the earliest celebrity chefs, presenting a popular BBC radio programme during World War Two, in which she shared recipes for cooking with wartime rations. Here she is demonstrating how to make an Easter cake back in 1950.#ThrowbackThursday — BBC Current Affairs (@BBC_CurrAff) April 9, 2020 Several foodstuffs, such as sugar, meat, fats, bacon, eggs and cheese, were rationed, which caused a great impact. After doing a bit of research for wartime cake recipes, I was recommended by my mum to check out recipes from Marguerite Patten. She was one of the earliest examples of a celebrity chef and became famous during World War II, where she shared recipes on BBC radio that could work within the limits of rationing. It sounded like the perfect thing to explore, and I found her recipe for a Vinegar Cake, which was a fruit cake that used vinegar instead of eggs. This can be seen in her book Feeding the Nation, and is notable for using vinegar instead of eggs as a main component. How to make a World War II-era light fruit cake Making the cake will not require too many ingredients (Image: Newsquest) In terms of ingredients for the fruit cake recipe you will need 6oz of self-raising flour 3oz of margarine 3oz of sugar 1/4 pint of milk 1 tablespoon of vinegar 1/2 teaspoon of bicarbonate of soda 3-4oz of mixed dried fruit Meanwhile, for equipment, you will need: a decent-sized mixing bowl large basin scales sieve measuring jug a teaspoon a tablespoon larger spoon (for mixing) 7-inch baking tin Baking cakes is not something I do very often, so I made it with my Mum overseeing things to make sure I didn't mess up anywhere. The first step involves creaming the margarine and sugar together (Image: Newsquest) Firstly, we creamed the margarine and sugar together and made sure it was well-combined. After that, the recipe recommends pouring the milk, vinegar and bicarbonate of soda into a "large basin". It was quite a vague term, so we combined the elements into a large measuring jug as it would supposedly froth up quite a bit. The recipe involves 3-4 ounces of mixed fruit (Image: Newsquest) However, this didn't happen in practice, so any worries of creating a mess were quickly alleviated, at least. We then poured that mixture into the mixing bowl with the creamed margarine and sugar, before sifting the flour into it. After mixing that, we then added the dried fruit, which was a combination of raisins, peel and cherries. All the ingredients will eventually be mixed together into the bowl (Image: Newsquest) Finally, after briefly mixing together, we then poured it into a seven-inch baking tin. The recipe recommends flouring and greasing the tin, but if you have a cake case to hand, you can line the tin with that. All there is to do after that is to pop it in a "moderate oven" (approximately 170-180C) and bake it for an hour. The verdict Once the hour was up, I took the cake out of the oven and was pleased to see that, at least aesthetically, it had turned out quite well. The cake certainly looked the part coming out of the oven (Image: Newsquest) It had a nice golden-brown colour with bits of dried fruit popping through the outer layer. All that was left to do was to try it, and I was pleasantly surprised with the results. I'd seen from other people trying the recipe that it had turned out really crumbly, but in this case it held its shape perfectly. The cake had a light and fluffy texture (Image: Newsquest) Having it warm was certainly a bonus, and it had a delightfully fluffy and light texture. Recommended reading: It also wasn't overly sweet and balanced all the flavours remarkably well. Due to how relatively few ingredients this requires and how it doesn't take too long to make, I would highly recommend giving this a try. While rationing is, of course, something nobody ever wants to go back to or experience in the first place, it is somewhat comforting to know that with a bit of adjustment, people were still able to enjoy some treats like this.


BBC News
11 hours ago
- BBC News
Youth homelessness in London 'a real crisis'
A record high of 13,231 people were recorded as sleeping rough in the capital in this year, a 10% increase on the previous year, according to recent number of people classed as living on the streets in London has increased by 27% in the last year too, according to the Combined Homelessness and Information Network (Chain).It is said to be the highest ever annual rise, equating to another 3,000 people making the streets their home. Youth homelessness is of particular concern, with 11% of those rough sleeping in the capital aged 25 and under, figures show. London Youth Hub, a pan-London youth emergency accommodation centre, said it had been able to keep most residents who had stayed there off the streets permanently - but it was struggling to keep up with demand. For one 24-year-old resident, who preferred to remain anonymous, his four-month stay at the hub has turned his life around after he had nowhere to go. Now coming to the end of his stay, the BBC caught up with him as he was on his way out to a viewing for a studio flat."Me and my mum were, constantly fighting. We had a broken relationship. So I couldn't live there anymore and I had to get out," he said."I stayed with friends for a period of time but I couldn't do that forever."Before he arrived at the hub, he was also dealing with grief from his recent father's death."I was struggling with the grieving process with my dad and they said that they could help me here with that."I found the hub via the council. I started just staying in my room but soon I made lots of friends."Now it feels good. I'm ready to take on the world and go out there and get to it and do whatever I can to stay afloat with the help I've got here. "My progression coach said I can always get in touch for support and so that's great."The hub, run by De Paul UK charity, provides psychotherapy sessions for the residents, as well as progression advisers to support them and help find long-term accommodation. 'A real crisis' "Our young people are often quite traumatised and have often been through a lot of stuff that they need to try and process so they can successfully move on with their lives," explains Luton Sinfield, the hub's manager."It's the only emergency accommodation for the whole of London dedicated to youth homelessness. "Everybody gets their own room, their own bathroom and then we work with them to help them move on. "The challenge is we haven't got enough spaces for all the people we need to accommodate, and that's really sad." Mr Sinfield added: "Part of the reason for that is the shortage of move-on accommodation is because of the housing crisis in London in terms of the general stock, places that are affordable access for young people and indeed support accommodation. That's a real crisis."We really want the government strategy to reflect this and to have a special chapter about youth homelessness because it is distinct and different and it needs a response that's credible nationally and supported by regional and local government."The total number of rough sleepers in 2025 is 63% more than 10 years government said it had increased funding for homelessness services by £233m this year, bringing its total expenditure to £1bn, a spokesperson for the Ministry of Housing added that the latest spending review protected "this record level of investment to tackle homelessness and rough sleeping beyond this financial year".


Glasgow Times
a day ago
- Glasgow Times
I tried a World War II cake recipe from Marguerite Patten
These often turn out wonderfully, and it got me thinking what it would be like to try a wartime recipe using the same ingredients that people would have been restricted to during rationing. Rationing was a system implemented to make sure everyone got their fair share of food during national shortages in wartime. This was exacerbated by enemy ships and submarines attacking imports of food, which caused a greater reliance on items produced in the UK. Marguerite Patten was one of the earliest celebrity chefs, presenting a popular BBC radio programme during World War Two, in which she shared recipes for cooking with wartime rations. Here she is demonstrating how to make an Easter cake back in 1950.#ThrowbackThursday — BBC Current Affairs (@BBC_CurrAff) April 9, 2020 Several foodstuffs, such as sugar, meat, fats, bacon, eggs and cheese, were rationed, which caused a great impact. After doing a bit of research for wartime cake recipes, I was recommended by my mum to check out recipes from Marguerite Patten. She was one of the earliest examples of a celebrity chef and became famous during World War II, where she shared recipes on BBC radio that could work within the limits of rationing. It sounded like the perfect thing to explore, and I found her recipe for a Vinegar Cake, which was a fruit cake that used vinegar instead of eggs. This can be seen in her book Feeding the Nation, and is notable for using vinegar instead of eggs as a main component. How to make a World War II-era light fruit cake Making the cake will not require too many ingredients (Image: Newsquest) In terms of ingredients for the fruit cake recipe you will need 6oz of self-raising flour 3oz of margarine 3oz of sugar 1/4 pint of milk 1 tablespoon of vinegar 1/2 teaspoon of bicarbonate of soda 3-4oz of mixed dried fruit Meanwhile, for equipment, you will need: a decent-sized mixing bowl large basin scales sieve measuring jug a teaspoon a tablespoon larger spoon (for mixing) 7-inch baking tin Baking cakes is not something I do very often, so I made it with my Mum overseeing things to make sure I didn't mess up anywhere. The first step involves creaming the margarine and sugar together (Image: Newsquest) Firstly, we creamed the margarine and sugar together and made sure it was well-combined. After that, the recipe recommends pouring the milk, vinegar and bicarbonate of soda into a "large basin". It was quite a vague term, so we combined the elements into a large measuring jug as it would supposedly froth up quite a bit. The recipe involves 3-4 ounces of mixed fruit (Image: Newsquest) However, this didn't happen in practice, so any worries of creating a mess were quickly alleviated, at least. We then poured that mixture into the mixing bowl with the creamed margarine and sugar, before sifting the flour into it. After mixing that, we then added the dried fruit, which was a combination of raisins, peel and cherries. All the ingredients will eventually be mixed together into the bowl (Image: Newsquest) Finally, after briefly mixing together, we then poured it into a seven-inch baking tin. The recipe recommends flouring and greasing the tin, but if you have a cake case to hand, you can line the tin with that. All there is to do after that is to pop it in a "moderate oven" (approximately 170-180C) and bake it for an hour. The verdict Once the hour was up, I took the cake out of the oven and was pleased to see that, at least aesthetically, it had turned out quite well. The cake certainly looked the part coming out of the oven (Image: Newsquest) It had a nice golden-brown colour with bits of dried fruit popping through the outer layer. All that was left to do was to try it, and I was pleasantly surprised with the results. I'd seen from other people trying the recipe that it had turned out really crumbly, but in this case it held its shape perfectly. The cake had a light and fluffy texture (Image: Newsquest) Having it warm was certainly a bonus, and it had a delightfully fluffy and light texture. Recommended reading: It also wasn't overly sweet and balanced all the flavours remarkably well. Due to how relatively few ingredients this requires and how it doesn't take too long to make, I would highly recommend giving this a try. While rationing is, of course, something nobody ever wants to go back to or experience in the first place, it is somewhat comforting to know that with a bit of adjustment, people were still able to enjoy some treats like this.