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The Sun
an hour ago
- The Sun
We pay male escorts up to £300 an hour for mind-blowing sex – people think it's sleazy but there are so many benefits
SICK of disappointing dates or boring bedroom action? For countless women, the thought of another uninspired romp is enough to make them scream into their pillows. But what if the most extreme solution was also the smartest? Forget waiting for romance — increasing numbers of women are now taking matters (and pleasure) into their own hands, by paying for exactly what they want, when they want it. In fact, one in 20 married women over 50 are now so unhappy with their sex lives, they would consider turning to male escorts to spice things up. It's not just fed-up wives, either — younger women are also ditching dating apps, swapping swipes for guaranteed satisfaction with gigolos. Type 'male escort' into TikTok and thousands of videos pop up, with clean-cut hunks explaining why smart, successful women fork out for their services. And far from keeping it quiet, young women are now openly sharing their escort experiences. PA Laura Fox, 29, from Walsall, West Midlands, turned to escorts after her last relationship fizzled out. 'I've always been fascinated by escorts,' she says. 'When I was 19, I found out my friend's mum used to hire them to accompany her to events. 'Until that point, I'd assumed escorts were something men used — not women. 'But seeing how she carried herself changed my view.' Far from being sleazy or taboo, Laura suddenly saw escorts as 'the ultimate power move', with women in control. So when, aged 26, she was newly single after the end of a three-year relationship, using an escort seemed a no-brainer. 'I just wasn't ready for the faff of dating apps — the endless scrolling, the awkward messaging, the guys who want to sext but never meet,' she says. 'Then I remembered my friend's mum and had a real eureka moment.' Curious, Laura chatted to some pals who directed her to Gentlemen4hire, the UK's longest-running male escort company. From the hundreds of men on offer, she selected a well-groomed man in his thirties called James. 'NO GAME-PLAYING' 'Since I didn't have a work do or wedding to attend, I looked into 'boyfriend experiences' — basically male escorts who'll take you on dates and act the part, no questions asked,' she says. 'James was tall, dark and handsome and we had similar interests, such as good food and loving animals. 'We discussed fees — escorts typically cost from £220 per hour — and boundaries, such as what's included, what's not. 'It was strangely reassuring and James was clear, polite and respectful.' Laura arranged to meet her date in a local gastropub, but admits she was a bag of nerves beforehand. She says: 'I almost didn't go in. "But James instantly put me at ease, asking lots of questions and being friendly and kind. "It felt like a normal date — except I knew exactly how the night would go. 'There was no game-playing, no awkward 'will-he-won't-he?' tension. 'And the fee even covered the meal, so it was like I was out with a guy who'd paid for dinner, too.' Laura says her first escort experience was like a 'typical first date', with a kiss on the cheek at the end of the night, not red-hot passion. 'I didn't want to be worrying about sex the first time,' she explains. 'But after that I just booked what I fancied that day. 'And every time we did 'do the deed', it certainly lived up to expectations.' Since that first date, Laura has paid for more than ten experiences — sometimes because she's wanted male company, other times because she's craved a night of satisfying sex. Escorts tend to be experienced, attentive and entirely focused on my pleasure — a rare combo these days Laura Fox 'Some nights end with a goodbye hug, others with fireworks,' she smiles. 'Honestly, sex with an escort is often better than a one-night stand. "Escorts tend to be experienced, attentive and entirely focused on my pleasure — a rare combo these days. 'And you skip all the usual emotional admin that comes with dating. 'There are no mixed signals, no awkward texts the next day, no-one nicking your duvet at 3am.' Given all the benefits, Laura says it's no wonder so many ordinary women are paying for pleasure. 'I totally get why more and more of them are doing this,' she says. 'It's not just a man's world any more — we're taking control of our pleasure, our time, and our expectations. It's win-win.' 'NO PRESSURE' Despite the considerable costs, Laura plans to continue using escorts until she meets Mr Right. And despite her glowing reviews of the men she's hired, she's never been in danger of getting emotionally attached. She says: 'I guess some people do, but I don't because one of the reasons I started paying for escorts was because I wasn't ready for a serious relationship.' Like Laura, Natasha Greenwood, 34, from London, says booking escorts has been a game-changer. The PR executive, whose last long-term relationship ended seven years ago, reveals: 'For me, engaging with male escorts has become a way to explore my sexuality and seek companionship on my own terms. 'I turned to escorts after growing tired of the dating scene — boring men, boring sex and endless swiping on apps. "So I thought: 'Why not?'' Despite feeling on edge in the build-up to her first encounter, Natasha says her jitters were short-lived. 'Surprisingly, I felt very relaxed and enjoyed the whole experience,' she says. 'I had to pay a ten per cent deposit up front, which felt a bit strange. "But this was to cover the dinner. 'Afterwards, we went to a hotel for sex. It wasn't cheap — £300 per hour — but it was worth every penny.' For Natasha, who says passion dwindled two years into her last relationship, getting her needs met between the sheets is a huge plus of using gigolos. 'When I'm with a male escort, I feel free to ask for exactly what I want in bed. "There's no shame, no second-guessing and no pressure to be anything but myself. I can be bolder, kinkier and more experimental. 'I get to enjoy sex with a hot, confident man, with no strings attached. It's like dating on steroids.' Natasha admits there is still a stigma around women 'and particularly black women' using escorts, but stresses there's nothing sleazy about the practice. 'I appreciate the professionalism and discretion these men bring,' she explains. 'It allows me to fully enjoy the moment without the emotional minefield that can come with relationships. 'I keep male escorts on rotation, too. It's like having a fun new plaything every couple of months.' Using escorts doesn't come cheap and Natasha is spending less on holidays and other luxuries. Her friends and family are well aware of her escort use, as she often hires them as a 'plus one' for events or dinners. But she prefers to enjoy her escort experiences away from her own home. 'SEXUAL FREEDOM' 'We always end the night at a hotel. I prefer it that way,' she says. 'My space is mine and the fun stays just where I want it.' While some may raise eyebrows at the idea of so many women enjoying escorting services, both Laura and Natasha say that when it comes to intimacy, paying for what they desire has opened up a new world of sexual freedom. 'Everyone has the right to seek pleasure, intimacy and connection in ways that feel right to them,' says Natasha. 'This isn't about being desperate or giving up on love — it's reclaiming my pleasure and prioritising fulfilling, joyful experiences, in and out of the bedroom.' Names have been changed BUT REMEMBER: STAY SAFE SAFETY should always come first, says Sun sexpert Georgie Culley. When booking an escort, stick to reputable agencies. Too-good-to-be-true prices are a red flag. Generally, escorts from legitimate agencies will cost £150-plus per hour. Before meeting, arrange a video call first, so you can verify who they are and set clear boundaries. Ask to see their ID, too. Always meet in a public place such as a restaurant or bar first. And let a trusted friend know where you'll be and who you're meeting. Avoid sharing personal details like your home address until you feel comfortable. Never transfer money in advance, unless it's through a trusted agency platform. If you do make it to the bedroom, always practise safe sex. Due to the nature of their job, escorts will likely be sleeping with lots of people, so always use condoms. Most importantly, trust your gut. If anything feels off, walk away. Your safety and comfort are key.
BBC News
3 hours ago
- BBC News
Two men trapped in 60m Peak District cave rescued
Two men have been rescued from a 60m (197 ft) deep cave in the Peak working for Derbyshire Cave Rescue Organisation said they were called at 21:40 BST on Saturday to assist a group of four who had descended Eldon Hole, near Chapel-en-le-Frith, earlier in the rescue organisation said two adventurers had managed to climb out, but the other two men were unable to escape without from the team attended, with two cavers going underground while the others set up for a haul. The rescue team said the two trapped men were hauled smoothly up to the surface and everyone was out of the cave by 03:00 BST on Sunday.
Telegraph
3 hours ago
- Telegraph
If we have time to stream Netflix piffle, we have time to steam a pudding
In skittish mood during his tour of the Hebrides, Samuel Johnson devised a satirical meditation on a pudding in the style of a popular volume of religious homilies: 'Let us seriously reflect what a pudding is composed of.' The ingredients, he mused, are elemental: 'flour, that… once drank the dews of the morning; milk, pressed from the swelling udder by the gentle hand of the beauteous milk-maid… an egg, that miracle of nature'. And so on. Satire aside, puddings have been for centuries the foundation and ornament of our national culinary heritage. Even the French, swift to belittle the cuisine of these islands, are keen on them. 'Ah, what an excellent thing is an English pudding!' wrote François Maximilien Misson, visiting England in the 1690s. Several centuries later, Simon Hopkinson recalled with satisfaction an occasion when the Michelin rosette-laden chef Alain Ducasse dined at Bibendum, where he was so taken with Hopkinson's steamed ginger sponge pudding that he asked for the recipe. (A homely affair of breadcrumbs, flour, stem ginger, treacle and egg, the method is given in Hopkinson's recipe book, The Good Cook.) But have our historic puddings become an endangered species? A poll by YouGov for English Heritage finds melancholy evidence of popular decline, at least where homemade puddings (defined by the survey as a cooked sweet course, including pies and crumbles) are concerned. Two thirds of households in England, Scotland and Wales make a pudding once a month or less, while the remaining third never make one at all. By way of encouraging us to rediscover our traditional confections, English Heritage is offering a couple of pudding-inspired ice-cream flavours at its sites: sticky toffee, and apple crumble and custard. Ice cream now seems in danger of joining pizza toppings as a repository for random and essentially ill-advised flavour combinations: a summer pudding ice cream might have proved more appetising. Jane Grigson observed in her book English Food that puddings were 'some of the first victims of mass catering and manufacture'. Making them takes time (Hopkinson's ginger sponge needs to be steamed for two hours – about as long as it takes to watch My Oxford Year, the preposterous rom-com currently streaming on Netflix.) And time is the essential ingredient that many of us now lack. But there is also the question of the effort-to-enjoyment ratio. Hopkinson's ginger sponge is delectable, but some of the sturdier puddings belong to a less sedentary era. In Patrick O'Brian's Aubrey-Maturin novels, spotted dog, figgy dowdy and drowned baby are popular delicacies of Captain Jack Aubrey's wardroom. But Lobscouse and Spotted Dog, a recipe-book based on the food described in the novels, suggests that they might lie heavy on the insides of anyone not in the habit of running up the ratlines. The original purpose of many puddings, to provide as many calories as possible, as cheaply as possible, has now been overtaken by fast food. And the generations are dwindling for whom a steamed pud with custard was the nostalgic equivalent of Proust's madeleine. So perhaps the proper place for most puddings is a dignified retirement to volumes such as the forthcoming English Heritage Baking Book – to be revived, occasionally, by those of us with a yearning for a suet-based culinary hug with custard on top, and a two-hour film to watch.
