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.


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.


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.


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.

Ten years of ‘Keeping it Local’ at The Three Fishes…

The Three Fishes celebrates its landmark 10th anniversary as a Ribble Valley Inn during September. To mark the approach of this special occasion this legendary property was treated to yet another transformation with a stylish refurbishment which took place during the autumn of 2013. In addition, The Three Fishes is celebrating the arrival of a new Head Chef, Ian Moss, who now leads the brigade into the next decade. “Ten years is a milestone occasion, where did the time go and what a journey!” says Nigel “Craig and I had always had our eye on The Three Fishes, so when the opportunity arose, we had no hesitation. Today it still stands for what it did ten years ago… it’s local; it’s seasonal and reflects the heritage of this area in its menu. It’s very important to me that this continues.”

When locally born Craig Bancroft and Nigel Haworth embarked on their great adventure the vision was all about embracing everything that was good about the local area, the growers, suppliers and of course the people. Now, with the arrival of business partners, Richard and Lynda Matthewman during 2013, the local commitment could not be stronger. “Reflecting on ten years at The Three Fishes, what touches me most is when I think about how much we have put back into this county and community. The support of local suppliers; investment in this historic property; the jobs we provide and the charities our customers have supported. It’s a good feeling and makes all the hard work worthwhile” adds Craig.

Ten years of ‘Keeping it Local’ at The Three Fishes…

At the start of another exciting decade it seems only fitting that a new Head Chef has joined The Three Fishes. Talented Ian Moss, is only 28 years old, but brings a first-class CV to the kitchen. Formerly a Sous Chef at Northcote, he has had the opportunity to experience first hand Nigel’s philosophy on food. Previous experience was extensively in and around London and includes the likes of Michelin star establishment, The Ledbury and The Harwood Arms. However, it’s Nigel who has given him his first Head Chef position – and he can’t wait to make his mark.

Quality, regional producers remain at the heart of Ian’s new menu but when you add in Ian’s wealth of experience, the result is a menu of proper pub food with a hint of refinement. “What I’ve done is taken everything I’ve learnt over the years and put it into the menu” says Ian. “The food is nicely refined but not over complicated. I try to use three or four ingredients that possess good flavours and work harmoniously together. I like big flavours that speak for themselves.” Ian will work alongside General Manager Peter Welling, who joined Ribble Valley Inns last year. Peter also brings with him years of experience in the hospitality industry and the pair are excited by the challenge to take The Three Fishes forward on its next journey.

Craig, Nigel and the team at The Three Fishes would like to take this opportunity to thank all their valued customers for their support over the past 10 years. The team look forward to welcoming you for many more years and sharing in this legendary pub’s heritage and success.