Author: pettonfrumkin

O-Ring Manufacturer and O-Ring Supplier

Elastomer component design is what Precision Polymer Engineering (PPE) operates at on the forefront O-Ring Manufacture. Recognized over 30 years now, we are O-Ring Manufacturer and O-Ring Supplier for high performance moulded rubber seals to a variety of industries around the world.

Beginning with standard and non-standard O-rings operating in extreme temperatures and chemically cruel environments, to tailored custom-designed industrial mouldings in high specification equipments. PPE has the expertise to provide the most cost effective solutions without compromising performance.

Seal design engineers, FDA seal &
High pressure seals

PPE’s team of seal design engineers are easily accessible to assist customers with component design and material development. Supported by extensive laboratory and materials testing capabilities, the PPE technical team can also provide detailed failure analysis reports on existing seals and suggest possible solutions. If you are a seal design engineer and can not seem to find the ideal sealing material or design for your application, the PPE seal design engineers can develop it for you.

O-Ring Manufacturer and O-Ring Supplier

Silicone o-rings & national o-ring

Silicone o-rings are commonly used in food, brewing, pharmaceutical and aerospace applications due to their high and low temperature capability. Silicone o-rings are available from PPE in a variety of colours and hardness, in any size, with a choice of peroxide or platinum cure, many grades are compliant with various regulatory requirements such as FDA, USP Class VI, WRC and 3-A. Platinum cured silicone o-rings offer high levels of purity, and in the brewing industry this has the advantage of eliminating the risk of tainting the taste of beers, a common problem with standard silicone o-rings and seals.

USP Class VI O-Ring

USP Class VI o-rings and seals are often required when sealing equipment within the pharmaceutical industry. USP Class VI is a standard published in the National Formulary (USP-NF) by the United States Pharmacopeia. O-rings and seals compliant to USP Class VI are often requested by Original Equipment Manufacturers (OEM) and end users of pharmaceutical equipment. Testing for compliance to USP Class VI involves an assessment of the effects of the material and extractables on animal tissue.

Elastomer Chemical Compatibility

Elastomer chemical compatibility is an extremely important consideration when selecting the correct o-ring or seal component for an application which involves process or cleaning chemicals, ie. food, dairy, brewing, pharmaceutical, paint and petrochemical industries.

PPE’s Material Technologists are experts in chemistry and elastomer characteristics, and are available to provide advice and assistance, or recommend suitable compounds for a particular application based on elastomer chemical compatibility.

O-Ring Manufacturer and O-Ring Supplier

FDA Seal

FDA seals are typically used in food, dairy and pharmaceutical plants and equipment. PPE offers the most comprehensive range of elastomer compounds of any o-ring and seal manufacturer, with over 350 different grades. If you require an FDA seal, PPE has over 40 FDA compliant elastomer grades to choose from. In addition, PPE has a selection of perfluoroelastomer FDA seal grades with FCN (Food Contact Notification) approval.

National o-ring

National o-ring standard sizes such as AS568a and AS4716 (American Standard) and BS1806 and BS4518 (British Standard) are commonly used throughout the world. Other less common national o-ring standards such as ‘R’ sizes are used in Europe. Non-standard o-ring sizes are generally referred to by their dimensions, given as; internal diameter x cross section, in either imperial or metric measurements. O-rings can be manufactured in a matter of days at PPE to any national o-ring standard size. Groove dimensions for these national o-ring standards can be quickly and easily obtained using the ‘Hardware Design Tool’ on PPE’s website.

O-Ring Chemical Compatibility

O-ring chemical compatibility is quick and easy to look up using the interactive wizard on PPE’s website. The chemical compatibility is calculated for each o-ring elastomer type by the wizard. Users can select particular chemicals which the wizard will work out the chemical compatibility score of each o-ring elastomer type against each chemical individually and overall. Once the most chemical compatible o-ring elastomer type has been established, the wizard then lists the most appropriate o-ring elastomer grades available. These grades can then be sorted and ranked by various criteria including temperature, hardness, colour, compression set, etc. This allows engineers to select the most suitable chemically compatible o-rings for a particular application.

Winner of the 2005 Caterer & Hotelkeeper Award

A glitzy ceremony held at The Grosvenor House Hotel, London was attended by 890 luminaries from the hospitality industry on Tuesday evening 5th July, where The Three Fishes at Mitton was awarded the prestigious award by the Caterer & Hotelkeeper of “Pub & Bar Operator of the Year 2005”

The Catey winners represent the best of the best of all hospitality in the UK, by recognizing professionals dedicated to raising and maintaining standards consistently who will give the industry as a whole, a benchmark against which they can assess their own achievements. These awards are nominated by peers and customers and are recognized as one of the highest accolades to receive in the catering and hospitality industry.

Craig Bancroft and Nigel Haworth of Northcote Manor are delighted to receive this award “We are thrilled to have won a Catey for the new pub venture at The Three Fishes, this award is voted by our peers and customers, who endorse our belief and the real need for honest British food and hospitality, with informal relaxed dining, championing regional produce, is a winner and a food delivery we should all enjoy in all regions throughout the UK .”

Winner of the 2005 Caterer & Hotelkeeper Award

“We are extremely proud of our teams throughout the Northcote group of companies, but particular praise goes to Andy Morris, General Manager, David Edward, Head Chef and the team at the Three Fishes for their hard work and dedication to deliver the ethos which we have developed to such a success, and lets face it – we’ve not even reached our first birthday yet, it’s a great achievement for the staff!”

The Three Fishes opened its doors in September 2004, this is the first venture into the pub market for Ribble Valley Inns, Bancroft and Haworth are looking to develop this concept in other regions of the North West. The building built over 400 years ago has always been an Inn and has been carefully restored with a 21st century feel, embracing the values of a traditional English Pub ~ Real Beer! Real Food! Real People!

RECOMMENDED PLACES TO STAY

If you are visiting The Three Fishes and would like to stay in the area, you will find The Ribble Valley offers a wide selection of accommodation to enjoy further the spectacular areas of contrast which are full of mystery, legends. stunning countryside and natural habitats.

A photo of Northcote ManorNorthcote Restaurant with Rooms, a sister company to The Three Fishes, and again famous for its hospitality and Michelin star restaurant is only 10 minutes from the pub and offers fourteen bedrooms. You will find more information of Northcote on:
www.northcote.com

We have also listed below a selection of quality bed and breakfasts along with country cottages to rent for self catering.

All these properties are recommended by Ribble Valley Tourist Board and inspected by either VisitBritain, AA or RAC.

Holiday Cottages

Holiday Cottages offer a large selection of quality cottages throughout Lancashire. Located in pretty villages, historical towns or in the middle of beautiful countryside.
Tel: 01756 700510
www.holidaycotts.co.uk

A photo of Alden CottageAlden Cottage
Peter & Brenda Carpenter,
Kemple End,
Birdy Brow,
Stonyhurst,
BB7 9QY
Tel 01254 826468
E-mail 
carpenter@aldencottage.f9.co.uk
Website www.aldencottage.co.uk

Award Winning Bed & Breakfast & Self Catering accommodation in an idyllic 17th century country cottage situated 2 – 3 miles from the Three Fishes, 4 miles west of Clitheroe in Area of Outstanding Natural Beauty.

VisitBritain Gold Award 4 Star Bed & Breakfast accommodation with fresh flowers in all rooms, bathrobes, Jacuzzi® or Biojet™ whirlpool bath and shower plus private guest sitting room . Alternatively, relax in our romantic and cosy Gold Award 4 Star Self-Catering cottage which sleeps 2. Bathroom with whirlpool bath and power shower, beamed sitting room with woodburner, kitchen. Ribble Valley Civic Design & Conservation Award Winner. Alden Cottage is the perfect place for a peaceful and relaxing stay in beautiful surroundings.

Bed & Breakfast from £70 – £75 per night for double or twin, £44 – £48 single occupancy.

Self Catering short breaks from £199.50 for 2 persons for 3 nights, or from £285 per week.

 

A photo of Chapel CottageChapel Cottage
Mrs Carole Baldwin,
Clitheroe Rd,
Bashall Eaves,
Clitheroe
BB7 3DA
Tel: 01254 826084
E-mail 
carolebaldwin@msn.com
Website www.chapelcottagebandb.co.uk

A warm welcome awaits you at this Ribble Valley home. Ideally situated in the charming hamlet of Bashall Eaves. Excellent for walking/cycling. Ideal for holidays or business.

En-suite available. Rooms equipped with tea/coffee making facilities and colour TV. Bed & breakfast from £25.00 per person per night.

 

A photo of Hunter's-restHunter’s Rest
Mary Kay,
Greengore Farm,
Hurst Green,
Clitheroe
BB7 9QT
Tel: 01254 826304
E-mail 
thekays@greengore.fsbusiness.co.uk

Once a cook’s cottage when 15th century Farmhouse was a Hunting Lodge. Now grade II listed.

With original features providing a peaceful retreat with lovely views. Equipped to a high standard, electric heating, and woodburner. Sleeps 2 in double bedroom. Ideal walking, cycling and touring. Self catering prices £163 – £234 per week.

 

A Photo of The Coach House
The Coach House,
Clough Bottom,
Bashall Eaves,
Clitheroe
BB7 3NA
Tel: 08700 781200

www.cloughbottom.co.uk

A converted coach house retaining much of its original coach house. Situated on a working organic farm with its own private drive adjoining the farmhouse orchard, sleeping 4.

The coach house has its own outdoor seating area. Open living accommodation. 1 double and 1 twin. Prices from £230 – £475 per week. Also available Saddle barn & woodcutters Cottage.

 

A Photo of The Petre Lodge Country Hotel
The Petre Lodge Country Hotel,
Northcote Rd,
Langho,
BB6 8BG
Tel: 01254 244024

www.petrelodge.co.uk

A small privately owned country hotel on the edge of the Ribble Valley . This former village primary school has been tastefully renovated and furnishes. Ample car parking. Spacious bedrooms and extra large family rooms all with private facilities.

Prices from £55 double occupancy.

Dining Pub of the Year Award

“Contemporary and stylish pub, tremendous attention to detail, excellent regional food given a modern touch and interesting drinks.”
Fiona Stapley, Editor of The Good Food Guide

Dining Pub of the Year Award

The team at the The Three Fishes is delighted to have won such a hotly contested accolade. Thank you to all our loyal customers who have reported such positive feedback to the Good Pub Guide, without this support we would not have achieved this award!

New Head Chef at The Three Fishes

The Three Fishes new head chef, Ian Moss, is only 28 but he brings a first-class CV to our kitchen. He was promoted to head chef at the Three Fishes in June having held the position of sous chef at Northcote. It was here that Ian got to understand Nigel Haworth’s philosophy on food, seasonality and the suppliers, who he continues to work with at the Fishes. Previous positions held by Ian were primarily in london at the likes of the Michelin-starred Ledbury and the Harwood Arms. But it’s Nigel who has given him his first head chef position – and he can’t wait to make his mark!

New Head Chef at The Three FishesQuality, regional producers remain at the heart of his food but when you add in Ian’s wealth of experience, the result is a new menu of proper food with a hint of refinement. “What I have done is taken everything I have learnt through the years and I’ve put it into this menu,” he says. “The Food is nicely refined but not over-complicated. I try to use three or four things that have really good flavours that work harmoniously together. I like big flavours that speak for themselves.”

The result is a menu that includes moreish pig’s head croquettes with a smooth tarragon mustard and home-made port pies served with just-cut herbs and Three Fishes piccalilli. Earthy and chunky, rustic gourmet food like this reflects the bounty of the surrounding countryside.

Fish is another key element on Ian’s menu that features fried cod loin served with Lancashire’s finest new potatoes, local cucumber tartar and sea purslane.

The ingredients always do the talking in Ian’s cooking, so pop in to sample his simple yet elegant cooking!

Take a look at The Three Fishes Menu that Ian has created.

Manchester Evening News April 8th 2005, On a higher scale

The three Fishes has come on a lot since those crisps and soda days.

A bag of crisps, with a blue twist of salt, and a sickly cream soda. The windows of the Austin Mayflower as steamed up as my national health specs. Not that rubbing a viewing hole did any good. All the soggy fields between the pub car park and Pendle Hill were wreathed in the same damp mist. Parents would be back soon, though, and we could chug home in time for Sing Something Simple on the Light Programme.

That was the sixties childhood that was. My last visit to The Three fishes. Hostelries in those days were as welcoming as the workhouse to youngsters. What a contrast on a bright March day in another century.

Across the pub from us, Zoe and Ben and some other young dude in a qGap baseball cap were tucking into corn fed Goosnargh chicken and debating the merits of Lyth Valley damson jelly and whipped custard over homemade vanilla ice cream with chocolate sauce. Their mums were discussing Jamie Oliver.

The Fishes has undergone a remarkable transformation since taken over Nigel Haworth and the team from the nearby Michelin-starred Northcote Manor. It has become a sort of Lancashire food gastropub theme park. It is not the sort of pub you’d turn up to a cosy ale, though Thwaites, Moorhouse and Bowland Brewery provide plenty of hand- pumped choice.

This is a place for serious, casual eating with a nod to all the tireless, dedicated regional producers (listed with a map on the back of the menu, no less). That is its strength and its weakness, of which more anon.

Physically, it is daunting. It is avast, flat, airy dining space, serving 130 covers, with plenty of room between tables; stone arches and discreet partitions attempt to break up the four-squareness in vain. We had traipsed to the far end, by the open-plan log fire, then found, to order, we had to march back to the distant bar with our table number.

Manchester Evening News April 8th 2005, On a higher scale

When I say ‘We’ I mean I. Set Aggie Grimshaw next to a fire and there‘s no budging her. I had enlisted her help in evaluating the Lancshireness of the experience.

A weaving shed veteran, who knows her warp from her weft, steeped in a heritage that encompasses Sabden Treacle Mines and Witch Trials at the drop of a pointy hat, she was meant to be by benchmark.

What a rebuff, then – the first of many – when she spurned my offer of a sarsaparilla aperitif with a “Surely they’ve got pinot grigio?”

All around us, exposed brick walls, hung the icons of good, traditionally-produced food worshipped by the proprietors. Cheese producers, shrimpers, suckling pig rearers, all caught in photographic aspic. Above our heads the legendary Reg Johnson learned over a barn door as hundreds of his Goosnargh ducks strutted their stuff for the camera.

“Its like being in a church,” said Aggie. ”Only it smells better.”

Strangely, it reminded me of those democratic Californian eateries, formulaic but down-home wholesome, though, unlike them, the Three Fishes is light on vegetarian options.

I tried to persuade Aggie to test one of these – Buttered Crumpet, Bob’s Organic day Old Lancashire Curd, Cress and Ascroft’s Beetroot Salad, but she was having none of it, plumping for Three Fishes soup, Wicked Mayonnaise, Aged Butler’s Cheese, Garlic Croutons (£6). She approved of its “exuberant fishiness”( She’s been watching Rick Stein again), but felt that the cheese didn’t melt in well enough. I found it too lemony.

My starter, on its own, would have served a trencherman as a sturdy lunch after the ascent of Pendle. It will take a whole paragraph to set down its delights. Here goes:

Elm Wood Platter of House Cured Meats, Pickled Brisket, Ox Tongue, Organic Honey Roast Ham, Wallings Farm Collared Pork, Homemade Pickles, Piccalilli, Organic Bread.

It cost £8.50 and was an absolute delight, restoring my faith in ham and revealing brisket’s untapped gastronomic potential. The pickles were as sour-sweet sharp as pickles should be, the bread springy and moist.

It cried out for a pint, but Aggie, warming to her task, was keen to try the Douro Touriga Franca Crooked River – a smooth, mulberryish table red from Portugal’s port-producing heartland. It was excellent value at £22.50 and its colourful, painted label reminded me of one helter-skelter holiday drive through that river valley’s cliff-hanging vineyards. In the absence of tripe dishes, I suggested Hindle Wakes for Aggie’s main. She remained her own woman.

Off the specials, she selected, for £9.50, Roast Rib of Bowland Beef, yellow beet puree, purple sprouting broccoli, red wine jus. (“They mean gravy, don’t they? Having themselves on.”) I’d ordered it medium rare, but was forced to embark on the Long March again, to alter that to rare. As it was, it came in two slabs, one delectably pink, one browner and chewier, neither quite living up to the promise of properly hung mature beef. The yellow beet puree was a curious, spicy swede/turnip mix.

For the same price, I fared better with the Hindle Wakes.

The famous food historian Dorothy Hartley claimed the dish was brought over as ‘Hen de la Wake’ by Flemish weavers, who settled in Lancashire in the 14th century and also introduced clogs. Other associate it with Stanley Houghton’s classic Lancashire play of the name, which the Royal Exchange revived the other year.

Traditionally, it was made with prunes and a boiled hen of a certain age. Mine was two hunks of more sprightly fowl, wrapped in bacon, stuffed with plum and basil, served in a broth teeming with button mushrooms and pearl barley.

The gut-swelling barley transported me back, to those filling soups of my Lancashire childhood. Which I suppose was the aim. Aggie wondered why we still needed to stuff when there are risottos to be had.

For pudding I had a toothsome, curranty Lancashire Curd Tart with organic Lemon Cream, while Aggie wolfed down the vanilla ice cream with chocolate sauce (both puds £4.50). By the time we staggered out, the rain had swept in with a vengeance. Just like old times.

Neales Waste Management

Public or private sector, multi-national or family business, Neales can help you to lower your waste management costs and improve your environmental performance.

We have developed a culture of effective environmental practice across our operations allowing us to anticipate and respond to changes in environmental legislation promptly.

Neales are strongly committed to sustainable development by preventing pollution, safeguarding the natural world and protecting public health and safety.

We are a UK waste management & recycling provider offering a range of services including recycling of industrial waste , hazardous and special waste disposal services, onsite services, commercial waste management services  and recycling service for old computer disposal .

Neales Waste Management

Old Computer Disposal

  • Neales provide a W.E.E.E compliant recycling service for old computer disposal. Contact our technical waste department for details of our old computer disposal service.
  • Contact our technical waste department for information about hazardous and special waste disposal. Neales Waste Management provides a full range of hazardous and special waste disposal services in line with requirements of current waste legislation.
  • Neales only use computer recycling sites which operate in full compliance with W.E.E.E regulations.
  • Neales provide a service for the recycling of industrial waste.

Neales Waste Management

Uk Waste Management & Recycling

  • Neales Waste Management, are a UK waste management & recycling provider.
  • Neales waste management UK offer a range of services including recycling, hazardous waste services, onsite services, commercial waste services and industrial waste services.
  • Neales Waste is one of few UK waste management companies who provide total waste management solutions.
  • Neales Waste Management is a UK waste management company accredited to the environmental standard BSI ISO 14001 and quality standard 9001. This is a unique feat for a UK waste management provider.
  • Neales Waste Management is one of a few independent waste management companies operating in the North West who offer businesses a total waste management solution.
  • We offer a comprehensive waste management service including onsite waste recycling and segregation for larger waste producers.

SEASONAL FOOD PROMOTIONS

“THE CORRESPONDENCE BETWEEN GOOD FARMING, GOOD NUTRITION AND GREAT GASTRONOMY IS ABSOLUTE, AND WONDERFUL”
Colin Tudge, So Shall We Reap

Life and food was always intimately entwined with the seasons, survival depended on the skills to take advantage of the growing cycle. The knowledge to understand when to plant and harvest to ensure food was available for as long as possible was of paramount importance, skills were developed to smoke, salt, preserve and store food for the lean times, or to take advantage of times of plenty. The year turned into a cycle that was driven by the seasons.

SEASONAL FOOD PROMOTIONS

Over the years we have lost this understanding and these skills and we believe that the relationship between food and the seasons, may now not be a matter of life and death, but it is equally as important to our heritage as it was for our ancestors.

The simple fact is that food tastes better in season, local produce is better to eat than food that has been raised artificially or that has travelled halfway around the world. It is a treat and a privilege to enjoy food when it is in season – something to look forward to and enjoy the variety the seasons gives to us.

SEASONAL FOOD PROMOTIONS

At The Three Fishes the food philosophy is to be true to our heritage and use the best local produce available in season. At different times throughout the year Nigel working closely with our farmers and producers, selects and showcases one local produce developing dishes that bring out the best of these products for our customers to enjoy.

The Metro Magazine – Manchester

Regional, local, seasonal: chef Nigel Haworth and the team at Northcote Manor know the qualities it values in the produce it uses, and proudly list its Lancashire suppliers on the restaurant’s website. Its new pub venture adheres to the same principles. The walls of the Three Fishes are hung with Food Heroes-style photographs of the producer who supply cheese, game, vegetables and bacon, and a map on the menu shows whereabouts in the North-West they’re are located.

The manor has a Michelin star and a helipad, and through Lancastrian dishes are a speciality, they’re done smartly and priced accordingly – you might get Goosnargh corn-fed duck with spicy white cabbage, parsley and garden cress purée and red beet juices for £23.50. The Three Fishes (near Whalley, between Blackburn and Clitheroe) is a different proposition. It’s supposed to be a pub where drinkers are just as welcome as diners. There’s a family-friendly policy and no smoking throughout, and thought it’s smart and clean with stone floors, exposed brickwork, an open fire and the odd richly swagged curtain. It’s somehow lacks the comfort of a real pub. It’s also surprisingly cavernous, with room after room providing space from 130 covers.

The food is simple, with a significant minority of it constructed rather than cooked: potted beef with marrowbone, black pudding with mustard and onion relish, sausage and mash, stuffed pig’s trotters. It’s very meaty, perhaps because there’s so much great animal protein to be has in this part of the world, and veggie have to make do with a blackboard option, sandwiches or a crumpet with curd cheese, cress and beetroot.

 

The Metro Magazine - Manchester

As at many other, lesser, pubs that do food, you give your table number and order at the bar, with cutlery food delivered to your table in due course. It’s not a foolproof procedure and caused some mild confusion when we visited during the opening weekend, but our starters arrived without a problem. The house special, a selection of cold cut with prickles and bread (£8.50), look great served on a thick slab of elm wood with wedges of chewy, organic, seeded bread. The ox tongue was light and mild, slices of collared pork were reminiscent in the best possible way of slices juicy leftover roast, and the piccalilli had the right combination of a crisp texture and unearthly yellow colour. The Morecambe Bay shrimps (6.50) were potted on butter and mace, and served warm with a toasted muffin. Rich, sweet and nutty, these were the real treat.

A mix-up with the dishes delayed our main course for a while, and my friend was disappointed with his 9oz rump steak (13.95). The menu boasts of a five-weeks maturation period and gives us so much information that we can track down the farmer responsible but, for all this pedigree, the meat wasn’t hugely well flavoured. It was cooked perfectly, though, and served with good chip (not thin frites) and a buttery Béarnaise sauce. My avocado and chicken salad (£7.90) was crisp and full of interest, thought the creamy dressing didn’t have the promised herbal notes that would have brought it all together.

Puddings were a very good orange and chocolate mini-pud served with clotted cream (£4.50) and a simple, pleasing dish of smooth home-made vanilla ice cream with warm chocolate sauce (£4.50), though you can go for a selection of Lancashire cheeses, damson jelly or a curd tart.

Like the produce it uses, The Three Fishes has care, passion and expertise behind it, and the reputation of the Northcote Manor team is so good that the place was absolutely packed out when we visited. In the first few months of operation, a quiet lunchtime may show off all the produce to even better advantage.

The Publican Food Awards November 2005

The Three Fishes “Pub of The Year” Award

The Three Fishes has swept up another award last week, when we were awarded the coveted “Pub of The Year” title by The Publican, the UK’s leading licensed trade newspaper.

A celebration of the best pub food in the UK saw the best pub operators in the business gather at the Savoy in London for these prestigious awards. John Porter, Food editor of The Publican said: “the awards are a timely reminder of just how exciting and innovative pub food is, at a time when the government is forcing many pubs to make a tough choice between serving food or allowing smokers into the pub. the winners are all shining examples of successful pub food.

The Publican Food Awards November 2005

Among the winners were, The Crooked Billet in Stoke Row – best British Food & Wine offering of the year. Newcomer of The year went to The Hands and Flowers in Marlow and Chef of The year – Claude Paillet of the Bricklayers Arms – Herts. But the team at The Three Fishes stole the show with the overall “Pub of The Year” – We are over the moon with these achievements.