Day 23
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Education Guide January 2025
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The impact of VAT on fees
Tom Dawson, headmaster of Sunningdale School near Ascot, considers the implications for schools of the coming VAT on fees
After months… no, years of speculation and expectation, the government has introduced VAT on to private school fees, from January 2025.
This is going to have a significant and lasting effect on the whole sector and it presents a huge challenge for those of us managing these institutions. Business rates relief for independent schools with charitable status will also be removed.
The government believes these measures will raise £1.8 billion per year which they will invest in the state sector, saying they want to recruit 6,500 extra state school teachers. They don’t say where these teachers are going to come from, however, and anyone who has advertised for a teacher recently knows how difficult that can be.
They estimate 37,000 pupils will leave or never enter the private school sector as a result of the VAT policy and that 3,100 additional pupils will leave or never enter the private school sector in England as a result of the business rate policy. The reality is likely to be much more significant than this.
Another significant concern is the timing of this policy. Introducing these measures in the middle of the academic year demonstrates a lack of understanding of the pressures faced by schools, parents and children.
A double whammy
The government says it has carried out consultation and responded to feedback but it has not changed its policies as a result of this consultation. In fact, it has gone further than this by increasing employers’ National Insurance Contributions (NICs) and by lowering the threshold at which these contributions are paid. A great deal of what might have been saved by reclaiming VAT will be spent on these contributions. Staff costs are, on average, 69% of turnover for schools. Increasing the burden of NICs is a significant addition to a school’s budget.
So what is the answer for schools? There are various options; apply VAT to the current fee, reduce the fee so that after reclaiming VAT you can just break even, or reduce the free by a greater percentage, accepting the fact you will make a loss. Despite introducing VAT of 20% on school fees, the government says it expects private school fees to go up by around 10%. It also says some schools have said they will cap the increase at 5% or that they will absorb the whole cost themselves. This is simply not realistic. Many schools will apply VAT on their current fee, meaning a 20% increase, and the vast majority of independent schools have announced their fees will go up by at least 15%.
A good number of schools announced their position in advance of the budget; in some cases, many months before. Many are now regretting this decision as the measures announced on October 30th have gone so much further than expected and they now face a significant shortfall in the budget. Since the budget was delivered, several schools have already announced they will close as a result.
‘Independent schools must work harder…’
Whatever their position, schools are going to have to adapt to this new reality. We face a future in which school fees are significantly more expensive and schools are going to have to work harder for their slice of a diminishing pie.
At Sunningdale we have been very clear with parents about our position and we have been very clear with staff about our responsibilities. We have to make sure that what we offer is truly exceptional. We have always tried to do this but we must now make sure that parents can see the value of spending a very significant amount of money on their child’s education. So what does that look like and what should parents expect?
To be truly world class, an independent school education must offer outstanding, individualised teaching which leads to visible progress. They must also offer the sort of holistic education that leads to a bright future for their pupils. The co-curricular offerings at most independent schools are incredible. But interestingly, their purpose is not often to create sports stars or world class musicians – although this may happen – it is to set pupils up for happy, healthy and successful lives.
Good schools build confidence; they foster resilience; they encourage teamwork and collaboration; they teach good values; they develop pupils into good, responsible global citizens who want to make a difference and they help children to believe that anything is possible.
So as much as every school will look at their costs and do what they can to make savings without diminishing what they offer, I believe that the real key to a successful future lies in making sure that you are the best that you can possibly be.
Tom Dawson
Headmaster, Sunningdale School
Sunningdale School
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Win! A stay at Hartwell HouseÂ
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Only entries from within our circulation areas will be accepted
Please don’t enter if you are not in a Round & About Magazine postcode region
One entry per householder. You must supply a name, address and telephone number
or your entry will not be accepted
We’re offering one lucky winner, and their guest, the chance to sleep with history on a grand scale but with touches of modern luxury at Hartwell House, champagne afternoon tea each, a three-course dinner each with a bottle of house wine, use of the spa and breakfast the next day
A warm welcome awaits you at Hartwell House, HP17 8NR, the National Trust-owned Grade 1 listed Jacobean and Georgian house set in more than 90 acres of Buckinghamshire gardens and parkland designed by a contemporary of Capability Brown.
Now owned by the National Trust and filled with antique treasures, Hartwell House is no ordinary hotel. It’s part of living history. Once the ancestral seat of some of England’s most illustrious families, it has been home to an exiled French king, and a Chancellor of the Exchequer.
As you wander the grounds of the Grade I-listed historic house, with its avenues of trees, croquet lawn and church, it’s easy to imagine constitutional documents being signed here, witnessing key moments in history. Presidents have stayed here as well as under-the-radar stars.
But Hartwell also offers every contemporary comfort to guests. Restored by Historic House Hotels, it features 48 superbly appointed bedrooms and suites, award-winning dining, a spa with state-of-the-art treatments, and 94 acres of gardens and parkland. No wonder it has been awarded 4 Red Stars: The AA’s supreme accolade for hotels.
The present building dates to the 17th century, but its history stretches back nearly 1,000 years to Edward the Confessor. Hartwell House was first mentioned in the Doomsday Book as belonging to William Peverel, a natural son of William the Conqueror. And today every inch of this stately home has a story to tell.
Hartwell has just been nominated for the new AA Spa Awards – as a Recommended Spa Hotel. There’s a sauna, steam room and gym, plus all-weather tennis courts in the old walled garden. Clay pigeon shooting and archery can be arranged in the grounds.
B&B is priced from £295 per room per night and includes use of the spa facilities.
Our lucky winner & their guest can enjoy a champagne afternoon tea each, a three-course dinner with a bottle of house wine, use of the spa and breakfast the next day each. *Excludes bank holidays and must be taken by the end of January 2026. To book a stay, visit Hartwell House | Luxury Hotel & Spa | Buckinghamshire
To enter our prize draw, fill in the form below before 12pm on Friday 31st January.
Win! Deer Box venison feast packages
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Please don’t enter if you are not in a Round & About Magazine postcode region
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or your entry will not be accepted
Mail order and subscription-based wild venison specialists, Deer Box, offers award-winning premium quality, freshly frozen wild British venison sourced from land management programmes across the south of England
Venison is not only delicious, nutritious, tender and lean, but it’s also an ethical choice of meat for foodies. Forget any notions about ‘eating Bambi’ – by eating sustainably sourced venison you’re helping the countryside.
“The British deer population is estimated to be in excess of 2 million and is not under control,” says Mike Robinson co-founder of Deer Box with friend and fellow deer manager, Ben Heath. “Deer have no natural predators, so only efficient and humane deer management can solve the problem, combined with a thriving venison market,” he adds. “By humanely culling and consuming a small percentage of Britain’s wild deer population, we’re going a little way to solving a huge environmental problem.”
Founded three years ago by chef and restauranteur Mike and Ben, Deer Box, is a venison management and supply business which offers a mail order delivery service to more than 3,000 customers in the UK and more than 50 top-rated restaurants. Much of the venison is harvested by Mike and Ben – both passionate and seasoned deer managers.
Together they manage a large area of land across Gloucestershire, Oxfordshire, Berkshire, Wiltshire and Hampshire. A 200g wild venison steak provides 60g of protein and contains less than 1% saturated fat and 50% more protein than chicken, 20% less water and is high in iron, zinc, vitamin B and had an outstanding omega 6-3 ratio – ideal for those on a Paleo diet or those looking for a more sustainable healthy meat alternative to farm-reared lamb or beef.
Wild deer roam freely to find their own food including plants, trees, crops and undergrowth. Deer Box manages populations of Muntjac, Roe, Sika, Fallow and Red deer, alongside the wild boar population in the Forest of Dean, both year-round and seasonally in accordance with shoot season dates. Fallow Deer and female Roe deer August – April, male Roe deer and Muntjac – year round.
An estimated 350,000 deer are culled in the UK every year. Despite this, and the high number killed in road accidents, the population continues to grow with increasing economic and environmental damage which also adds additional pressure on the health of the existing stock. It is important for deer sustainability that culling is efficient and humanely carried out by well-trained people.
Focusing on estate-to-plate sustainability and provenance, Deer Box’s wild venison is delivered by courier on a one-off or monthly, bi-monthly, three or four-month subscription basis in recyclable packaging. Each delivery also contains seasonal recipe cards developed by Mike. Deer Box venison arrives vacuum-packed into meal-sized portions and frozen. Each mail order delivery is wrapped in insulating recycled wool packaging. A box for 2-4 people costs £67.50 and £100 for 2-6 people. Visit Wild Venison Delivered to Your Home to shop.
To enter our prize draw, fill in the form below before 12pm on Friday 31st January.
Win! A Crafts Collective rug kit
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Please don’t enter if you are not in a Round & About Magazine postcode region
One entry per householder. You must supply a name, address and telephone number
or your entry will not be accepted
We’ve teamed up with Julianna Barnaby, founder of The Crafts Collective, to offer one lucky winner a Circling Around Rug kit.
The Crafts Collective offers an inspiring range of craft kits designed to ignite creativity and bring colour into everyday life – creating a community where everyone can create their own beautiful projects.
Each kit comes with high-quality materials and easy-to-follow instructions to make crafting accessible for all skill levels.
Julianna tells us: “Whether you’re a seasoned crafter or just starting out, our kits provide the perfect blend of creativity and mindfulness to bring a little joy into people’s lives.”
Crafts Collective’s latch hook kits are where creativity meets cosy comfort! The latch hook kits are perfect for crafting delightful rugs and cushions that add a personal touch to your home.
Each kit comes with easy-to-follow instructions and vibrant yarns, so you’ll find crafting these pieces to be both relaxing and rewarding. Dive into the soothing world of latch hooking and create stunning textures and designs that bring warmth and charm to any space.
Have a look at the range and shop at The Crafts Collective
To enter our prize draw, fill in the form below before 12pm on Friday 31st January.
Win! A social media course place
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Please don’t enter if you are not in a Round & About Magazine postcode region
One entry per householder. You must supply a name, address and telephone number
or your entry will not be accepted
Kati Noakes, a social media expert, trainer, and coach, helps businesses and charities create engaging marketing and communication campaigns across social media platforms. She’s offering you the chance to win a place on her new Zoom course
Looking for game-changing results from your social media? Kati’s Six-Week Social Media Course starts on 28th January, 1-2.15pm on Tuesdays via Zoom.
Can’t make it live? No worries! All sessions are recorded and sent straight to your inbox.
Here’s what’s in store:
🌟Kati will do a social media audit for every member before the course begins
🌟28th Jan: Introductions + Platform Changes + Understanding the Algorithm
🌟4th Feb: Using AI to create content + Digital Strategy
🌟11th Feb: Target Audience + Influencer Engagement
1 Week Break – Time to work on your digital strategy/content plans!
🌟25th Feb: Facebook
🌟4th March: LinkedIn
🌟11th March: Instagram + Reels (Double Session + Q&A 1-3pm)
What you’ll get: social media resources, templates, and exclusive access to the KN Comms Tribe FB group (100+ businesses) for ongoing support!
Sign up for the six-week course and unlock a one-to-one workshop discounts for three months post-completion.
To enter our prize draw, fill in the form below before 12pm on Friday 17th January.
Wizards of Oz!
Round & About
Our wine expert Giles Luckett explores some cool wines from a land down under…
January brings Australia Day and my annual celebration of Aussie wine. I’ve been doing this so long I now can’t recall whether I started in relation to it or the other way around, but this year I’m looking at the cooler side of things with some cracking cool climate Australian Wines.
First up, a Sauvignon, the RedHeads Princess of Thieves Sauvignon Blanc 2022 (£10.49 Laithwaites). A Tasmanian winemaker once told me that Australian Sauvignon was ‘a weed that needs grubbing up’. He obviously hadn’t tried this. Produced in the cool of the Adelaide Hills, this is excellent with great intensity and an arresting purity. It opens with a piercing, zingy bouquet of gooseberries, lemons and flint smoke. In the mouth it’s just as enthusiastic, dropping gooseberry, rhubarb, and lemon fruit bombs across the tongue that leave minerals, lime peel and spearmint in their wake. A great solo sipper, this has the intensity to partner everything from fish pie to a green Thai curry.
Next, the coolest of cool whites from my favourite cool climate region, the Moorooduc Estate Chardonnay 2021 (£25.95 NY Wines) from Mornington Peninsula. Mornington Peninsula is a spit of land that lies to the south of Melbourne which by dint of being surrounded on three sides by water enjoys exceptional growing conditions. Here the McIntyre family produce wines of breath-taking quality that combine New World energy with Old World refinement. The Estate Chardonnay is white gold with a nose of blossoms, lemon, nectarine and peach. On the palate it’s fresh and zesty with a charge of white peach, grapefruit and lemon followed by delicate notes of orange zest, crushed nuts and red pears. Delicious now with fish or roasted fowl, it’s got time on its side.
And so, to the reds, and the queen of grapes in the shape of the Robert Oatley Signature Pinot Noir (£14.30 VINUM). Produced from grapes grown in the Yarra Valley, this is a wonderful example of that rarest of wine gems, an affordable Pinot Noir. Mid-red with a summery nose of wild strawberries, red cherries and spiced raspberries, its soft, velvety body offers a gentle combination of cooked red fruits, cream, and oriental spices. A taste of summer to accompany the wintry nights ahead.
I’ll finish with one of the best Shiraz I’ve had in years. The Mount Langi Ghiran 2021 Cliff Edge (Great Wines Direct £19.60) is a masterclass in cool climate winemaking. Hailing from the Grampians region of New South Wales, it conveys Shiraz’s complexity and concentration without being overwhelmingly powerful. From its beautiful blue-black robe rise notes of zesty cassis and fresh red berries with a touch of menthol, smoky oak, cherry jam and wild herbs. The palate balances freshness and weight with crisp blackcurrants, blackberries, plums and blueberries offset by mint, mineral, and Parma violet hints. A class act, pair this with slow-cooked red meats, tomato-rich pasta dishes, or falafel.
Well, that’s it for now, next month, it’s for the love of wine.
Cheers,
Giles
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Day 22
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Day 21
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Pubs – how to use them
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Music. Fires. Positioning. We’ll cover it all here says Robbie James in his last column for 2024
Hello and welcome to the time of the year where it’s acceptable to set up shop in your Local at 3pm on a Tuesday – the most wonderful time of the year (apart from summer). I’m aware that not everyone manages to insert pub play time into their schedules throughout the year as much as I do, so below is some advice if you’re planning a visit with friends, family, or just you to a public house this festive season.
I’ll get the boring one out the way. Know the good pubs. Do a quick recce if you need to. You don’t want to have spent three hours in some tobacco-smelling establishment with high ceilings to then walk fifty metres down the road, and spot something resembling a pub from a Richard Curtis film.
They have a DJ starting at 8pm do they? Leave. Dua Lipa should overrun many places, but not a pub. We’re happy to accept the following instruments: Guitar (acoustic, electrics will be considered on a case-by-case basis), Violin, Banjo, Accordion, Cello, and of course, a Hurdy-gurdy.
If you have the ability to roam, the ability to stand, do it. Under only the most extreme circumstances should you settle around a table. What happens if, in your mad and often awkward scramble to find a seat, you end up between your overly political uncle and your grumpy teenage niece? Game over.
Make sure to position yourself in the standing area, lean on a ledge if you like, or even better, encircle a barrel. This will allow you to adapt your socialising through the art of the pivot. If one conversation ends, simply pivot and find another. Want to invite someone else into the conversation? Sure, just enlarge the circle. A barrel will allow for a more structured version of this, while giving you somewhere to place your lime and soda while you show everyone the size of your Christmas Tree (head out of the gutter please).
Small talk is at a premium at this time of year. Use the pub to your advantage. Find one that has a selection of walking sticks on the ceiling (The Wykeham Arms, Winchester), or an old cricket scorecard by the bar (Bat & Ball, Hambledon). There’s a good chance this will buy you three minutes of valuable discussion.
The fire; a common misconception surrounds the fire. Sitting around one sounds wholesome doesn’t it, Christmas card stuff. However, thanks to our old foe greenhouse gasses, freezing temperatures are not likely. Putting yourself directly next to the fire is only going to set you up for a sweaty night. You’ll ‘’ooooo’’ and ‘’cwoaar that’s nice’’ your way through your first half a Guinness, and then the heat will set in, and you’ll realise your knitted jumper is clinging to you as if it were a modern day rugby shirt. Ensure the fire is always in sight and you can jump in with a ‘’doesn’t the fire look lovely’’ or ‘’ooop, someone needs to put another log on that! Go on Gary hahaha’’, but give yourself at least a three metre gap.
Finally, don’t ask why someone isn’t drinking. There could be any host of reasons, but ultimately it makes no difference to your life, apart from probably making your round considerably cheaper. Pubs are not great because of alcohol, they’re great because they offer a glimpse into life before any of us were born, and a rare opportunity in the modern world to feel part of a community.
Finally, use the pub. They’re one of the only things the UK actually does really well. Before I was born my grandparents owned a pub in Bursledon, and I know the joy they got from providing a space for the community to meet one another. They worked tirelessly to ensure everyone felt welcome and happy to mix. You don’t have to drink, and you don’t need to have pre planned company – in a good pub, those that don’t know you will talk to you.