Latest news with #Plumbworld
The Sun
16-07-2025
- General
- The Sun
I'm a plumber – here's why your shower smells musty and how to fix it for 50p
A HOT shower should leave you feeling refreshed — not standing in a steamy cloud of musty odour. But according to bathroom and kitchen experts at Plumbworld, many homeowners don't realise that the unpleasant smell in their shower could be coming from hidden grime in the drain. 1 Over time, soap scum, hair, skin cells, and body oils collect in your shower drain and trap moisture. This creates the perfect environment for mould, mildew, and bacteria, which produce musty or sour smells. And showers that don't drain fully or sit unused for long periods are more likely to develop these odours. Thakfully, professional plumber James Clarkson says there's a simple fix that costs just around 50p and can make a noticeable difference fast. James, who has over 15 years of experience in residential and commercial plumbing, explains: 'It's not always the pipes themselves — often, it's the gunk stuck in the trap or just under the grate that starts to smell.' He insists you don't need expensive drain cleaners to fix the issue - and a more purse-friendly solution may already be in your cupboard. That's because James' go-to routine involves a squirt of washing-up liquid and a full kettle of hot water. 'Washing-up liquid cuts through grease and body oils,' James revealed. 'Combined with boiling water, it can break down what's causing the smell — and it only costs pennies per treatment.' To try the hack, all you need to do is pour a generous squirt of standard washing-up liquid - about 5–10ml, costing roughly 5–10p - directly into the shower drain. Let it sit for 5–10 minutes to help loosen oily build-up then carefully pour boiling hot water down the drain to flush out the grime. Then finish up by rinsing the drain area with cold water from the shower. For more stubborn odours, you can mix together two tablespoons of baking soda and salt to pour into the drain, then follow the same steps above. This method is best done once a month as part of your regular bathroom routine. Plumbworld explains: 'A musty shower doesn't always mean there's a major problem. Often, it's just a small maintenance issue that can be fixed for less than 50p. "Regular rinses with hot water and detergent, plus the occasional salt and baking soda flush, go a long way toward keeping odours at bay. 'Baking soda helps neutralise odours, and salt adds a gentle scouring action to loosen stubborn grime. It's a natural, non-corrosive alternative to harsh drain cleaners.'
The Sun
10-07-2025
- Health
- The Sun
Cleaner at 5-star hotel reveals why you MUST start leaving cinnamon out & it's amazing in bedrooms not just the kitchen
EVER walked into a luxury hotel room and wondered how it smells so fresh, clean and comforting? A cleaner for high-end, five-star hotels has revealed that they don't rely on expensive sprays or plug-ins, but on a simple pantry staple: cinnamon. 3 3 This £1 hack has been quietly used in upscale hotels for years to give rooms a warm, inviting scent without overpowering chemicals — and it works just as well at home. Samantha Reed, 41, who worked as a senior housekeeper at a five-star hotel in central London for over 12 years, said: 'Guests always ask what we use to make the rooms smell so nice. 'The secret is often something as simple as a jar of cinnamon. 'It gives off a subtle, spicy scent that makes the whole space feel clean and cosy — without that fake perfume smell.' Cinnamon contains cinnamaldehyde, a natural compound responsible for its distinctive scent. When exposed to warm air, it slowly releases vapours that neutralise odours and create a pleasant fragrance in enclosed spaces. Unlike artificial air fresheners that mask smells, cinnamon actually helps absorb unpleasant odours — especially musty smells that linger in bedrooms, bathrooms, and wardrobes. An expert from Plumbworld said: 'Cinnamon isn't just for baking — it's a gentle, natural deodoriser that works well in small spaces where stale air builds up.' A jar of ground cinnamon or a bundle of sticks costs as little as £1–£1.50 and lasts up to two weeks per use. Compared to buying plug-in air fresheners or chemical sprays (£2–£4 each), a monthly cinnamon refill could save you around £30–£50 per year — all while reducing plastic waste and avoiding overpowering artificial scents. Aldi is selling a home organizing essential for just $29.99 – and it's $46 cheaper than the Home Depot version The expert advised: 'This method is especially helpful in bathrooms where steam and moisture can cause musty smells. 'Cinnamon doesn't just mask the air — it refreshes it naturally.' WHERE TO PUT IT The best places to leave cinnamon are guest bedrooms, bathrooms or ensuites, under-stairs cupboards, wardrobes and linen drawers, and utility rooms or cloakrooms. These smaller, often enclosed areas are more prone to lingering smells and poor ventilation, which the cinnamon can help counteract naturally. 3 If you want to go further with natural room scents and leave your home smelling like a five-star resort, you can also leave a bowl of baking soda with a few drops of lavender oil under the sink. Alternatively, you can tuck dryer sheets inside cushion covers or curtains, or simmer citrus peels and cloves in a pot of water for a seasonal scent boost. A final tip is to spray linen with a mix of water and essential oil for a light fabric refresh. YOU don't need any fancy diffusers or electricity to try this hack... Find a small glass jar or ramekin — even a clean jam jar will do. Add 2–3 teaspoons of ground cinnamon or 3–4 cinnamon sticks. Place the jar in a warm spot — such as near a window that gets sunlight, on a radiator shelf, or beside your bathroom sink. Replace the cinnamon every 10–14 days, or top it up as needed. For an extra boost, you can add a few drops of essential oil (like vanilla, clove or orange) to the mix. The warmth activates the cinnamon's scent, helping it gently fill the room — without any smoke, sprays or electricity. Hotel cleaner Samantha Reed adds: 'I use it in my own home now too. It's ideal in places like wardrobes, guest rooms, or even the downstairs loo. "And there's no plastic waste or artificial smells to worry about.'
Scottish Sun
02-07-2025
- Health
- Scottish Sun
Why you should be putting VINEGAR on your leftovers & it could actually make your food taste better too
It helps stop harmful microorganisms such as Listeria monocytogenes, E. coli, and Salmonella thriving on the food TANG-FASTIC TIP Why you should be putting VINEGAR on your leftovers & it could actually make your food taste better too Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) USING leftovers for a meal the next day is a brilliant way to save on money. But there's a clever way people are making theirs last twice as long, using a staple you've probably already got in your kitchen cupboard - vinegar. Sign up for Scottish Sun newsletter Sign up 2 There's a nifty way you can make your leftover food last twice as long Credit: Getty 2 Adding apple cider vinegar works to prevent bacteria and mould growing on your food, and can even add a nice "tang", the experts said Credit: Getty While white vinegar is commonly used for cleaning purposes, it also works really well for preserving food. "When added in small amounts to cooked dishes, sauces or marinades, it can help limit the growth of bacteria and fungi that cause food to spoil prematurely," the pros at kitchen and bathroom company Plumbworld explained. As well as white vinegar, you can use apple cider vinegar as a preservative - with bottles of the liquid selling for as little as £2.07 in local stores. The reason vinegar works so well is because it contains acetic acid, which helps lower the pH level of food - creating an environment in which bacteria and mould struggles to survive. Read more Food Hack stories PRETTY FRY My fail-safe food hacks mean I can whip up meals in the air fryer in minutes Most notably, this includes harmful microorganisms such as Listeria monocytogenes, E. coli, and Salmonella. 'The acid in vinegar makes it harder for bacteria to multiply," the experts added. "It is a simple kitchen tool that can boost the safety of your leftovers without complicated steps." Each vinegar type has its own level of acidity - white and apple cider vinegars have about 5% acetic acid, which is "strong enough to offer mild preservation benefits without making your food taste too sharp". To try it yourself, add a teaspoon of vinegar to sauces and dressings before storing, while a splash is sufficient for cooked vegetables. "A splash of white vinegar added to leftover soup or pasta sauce before chilling can help extend freshness without noticeably affecting the flavour," they continued. I made a weeks worth of sandwiches for just 30p - my hack means I have my lunch sorted whenever I need it, people think it's revolting but it saves me money "With grains like rice or quinoa, mixing in a little vinegar-based dressing can discourage microbial growth while adding a subtle tang." Keep your leftovers in an airtight container too - as this helps limit oxygen, whilst the vinegar slows down bacteria growth. It's important to remember, however, that while vinegar helps slow down spoilage, it doesn't make food immortal. Leftovers should be eaten within three to four days, and should be put promptly into a fridge with a temperature of below 5 °C. Fridge or cupboard? The essential food storage guide Foods must be stored correctly to keep them fresh and prevent the spread of bacteria. Nutrition expert Birgit Brendel said bread will last longer when stored in the fridge or freezer. However, this can compromise the flavour. Storing in ceramic or pottery containers is an alternative that allows for air to flow easily and slow the growth of mould. Robert Morris, managing director of food safety consultants, Complete Food Safety, revealed the best place to store fresh fruit and vegetables. He said salad foods should be stored in the fridge drawer, but away from anything grown in the soil such as carrots, parsnips and beetroot. Tomatoes are an exception to the rule as fridges can alter the natural ripening process and diminish their taste. He also advised against putting avocados and bananas in the fridge as this will cause them to blacken quicker. "It is also important not to rely on vinegar as a substitute for basic food safety — such as reheating thoroughly, cooling cooked food quickly, and never leaving leftovers out at room temperature for more than two hours," they added. "These practices work alongside vinegar's preserving power — not in place of it. "Vinegar is a helpful tool, but not a magic cure — good hygiene and proper refrigeration are still essential."
The Sun
02-07-2025
- Health
- The Sun
Why you should be putting VINEGAR on your leftovers & it could actually make your food taste better too
USING leftovers for a meal the next day is a brilliant way to save on money. But there's a clever way people are making theirs last twice as long, using a staple you've probably already got in your kitchen cupboard - vinegar. 2 2 While white vinegar is commonly used for cleaning purposes, it also works really well for preserving food. "When added in small amounts to cooked dishes, sauces or marinades, it can help limit the growth of bacteria and fungi that cause food to spoil prematurely," the pros at kitchen and bathroom company Plumbworld explained. As well as white vinegar, you can use apple cider vinegar as a preservative - with bottles of the liquid selling for as little as £2.07 in local stores. The reason vinegar works so well is because it contains acetic acid, which helps lower the pH level of food - creating an environment in which bacteria and mould struggles to survive. Most notably, this includes harmful microorganisms such as Listeria monocytogenes, E. coli, and Salmonella. 'The acid in vinegar makes it harder for bacteria to multiply," the experts added. "It is a simple kitchen tool that can boost the safety of your leftovers without complicated steps." Each vinegar type has its own level of acidity - white and apple cider vinegars have about 5% acetic acid, which is "strong enough to offer mild preservation benefits without making your food taste too sharp". To try it yourself, add a teaspoon of vinegar to sauces and dressings before storing, while a splash is sufficient for cooked vegetables. "A splash of white vinegar added to leftover soup or pasta sauce before chilling can help extend freshness without noticeably affecting the flavour," they continued. I made a weeks worth of sandwiches for just 30p - my hack means I have my lunch sorted whenever I need it, people think it's revolting but it saves me money "With grains like rice or quinoa, mixing in a little vinegar-based dressing can discourage microbial growth while adding a subtle tang." Keep your leftovers in an airtight container too - as this helps limit oxygen, whilst the vinegar slows down bacteria growth. It's important to remember, however, that while vinegar helps slow down spoilage, it doesn't make food immortal. Leftovers should be eaten within three to four days, and should be put promptly into a fridge with a temperature of below 5 °C. Fridge or cupboard? The essential food storage guide Foods must be stored correctly to keep them fresh and prevent the spread of bacteria. Nutrition expert Birgit Brendel said bread will last longer when stored in the fridge or freezer. However, this can compromise the flavour. Storing in ceramic or pottery containers is an alternative that allows for air to flow easily and slow the growth of mould. Robert Morris, managing director of food safety consultants, Complete Food Safety, revealed the best place to store fresh fruit and vegetables. He said salad foods should be stored in the fridge drawer, but away from anything grown in the soil such as carrots, parsnips and beetroot. Tomatoes are an exception to the rule as fridges can alter the natural ripening process and diminish their taste. He also advised against putting avocados and bananas in the fridge as this will cause them to blacken quicker. "It is also important not to rely on vinegar as a substitute for basic food safety — such as reheating thoroughly, cooling cooked food quickly, and never leaving leftovers out at room temperature for more than two hours," they added. "These practices work alongside vinegar's preserving power — not in place of it. "Vinegar is a helpful tool, but not a magic cure — good hygiene and proper refrigeration are still essential."
The Sun
01-07-2025
- Health
- The Sun
The genius 5p ingredient that makes leftover food last twice as long
LEFTOVERS are a great way to save money and cut food waste, but keeping them safe and tasty for more than a day or two can be tricky. But according to Plumbworld, a bathroom and kitchen expert, there is one humble kitchen staple that could help. The simple, affordable ingredient has been trusted for centuries to help food stay fresher for longer thanks to its natural acidity, which can slow down bacterial growth and spoilage. Vinegar does not just work for pickling — it can act as a light preservative even in ordinary meals. When added in small amounts to cooked dishes, sauces or marinades, it can help limit the growth of bacteria and fungi that cause food to spoil quickly. And with so many households throwing away perfectly edible food, this age-old trick could be a game-changer in modern kitchens. Vinegar contains acetic acid, which lowers the pH of foods and creates an environment where many spoilage-causing bacteria and mould struggle to survive. It is a preservation method still used today in pickling and quick marinades, and a splash of vinegar can help protect your leftovers in a similar way. 'The acid in vinegar makes it harder for bacteria to multiply,' says Plumbworld. 'It is a simple kitchen tool that can boost the safety of your leftovers without complicated steps.' You do not need to turn all your food into pickles to prolong your leftovers with vinegar. Simply adding a teaspoon of the cupboard staple to sauces or dressings before storing can help prolong their freshness. My two-second job stops garlic & onion 'sprouting' - and no, you don't need to keep it in the fridge For cooked vegetables, a light vinegar splash before sealing in the fridge may also delay spoilage. A splash of white vinegar added to leftover soup or pasta sauce before chilling can help extend freshness without noticeably affecting the flavour. With grains like rice or quinoa, mixing in a little vinegar-based dressing can slow bacterial growth while adding a subtle tang. And you should always keep food in airtight containers as well, since proper sealing is just as important. Leftover warning Vinegar can help slow spoilage, but it does not make food immortal. Leftovers should still be stored promptly in the fridge (ideally below 5 °C) and eaten within 3–4 days. If anything smells, looks or tastes wrong, it should be thrown away. It is also important not to rely on vinegar as a substitute for basic food safety — such as reheating thoroughly, cooling cooked food quickly, and never leaving leftovers out at room temperature for more than two hours. These practices work alongside vinegar's preserving power — not in place of it. Plumbworld reminds: 'Vinegar is a helpful tool, but not a magic cure — good hygiene and proper refrigeration are still essential.' Plumbworld notes: 'Airtight containers work hand in hand with a bit of vinegar — the container limits oxygen, while the vinegar slows bacteria.' White vinegar is the go-to option thanks to its neutral flavour, but apple cider vinegar or even mild wine vinegars can work depending on the taste of the dish. But you should avoid strongly flavoured balsamic or spiced vinegars for delicate foods, as these can alter flavour more noticeably. Plumbworld's experts conclude: 'Vinegar is one of those brilliant old-school tricks that deserves a place in modern kitchens. "It helps you cut food waste, protect your health, and keep leftovers fresher for longer.'
