What's in my water?

This article provides information on what is in the water we supply.

All of the water in our supply area is classed as either hard or very hard. Water hardness is a natural feature of the water supply in this area and does not indicate that there is a problem with the water quality.



We use sophisticated treatment systems to ensure that the water we supply is always safe, clean and good to drink.  As part of the treatment process, the water receives a small dose of chlorine to preserve the water quality whilst it is in our pipes on the way to your tap.

The level of chlorine as it leaves the treatment works is typically between 0.5 and 1.0 parts per million (mg/l). For comparison your local swimming pool will normally contain between 1.5 and 5 mg/l. A small amount of chlorine remains in the water after it leaves
the treatment works.

This residual ensures that the wholesomeness of the water is maintained throughout the distribution system. Chlorine levels are monitored very closely at the treatment works and at customers’ taps, where daily samples are taken.

Some people are more sensitive to the taste and smell of chlorine than others. The taste and smell can be reduced by leaving a jug of water (covered) in the fridge for a few hours before use to allow the chlorine to escape.



We do not add – and currently have no plans to add – fluoride to the water we supply.

The water we supply naturally contains between 0.1 and 0.3 mg/l (parts per million) of fluoride, which is not removed during treatment. The maximum concentration of fluoride allowed in the water is 1.5 mg/l. There is no minimum limit.

In the past, local health authorities could ask water companies to artificially fluoridate the water supply, but the companies could refuse. Legislation in 2008 gave the authorities the power to compel companies to fluoridate the water supply, after public consultation.

Fluoride is a health issue. We believe that health professionals should make decisions about health measures, not water companies.