After growing up and training as a chef in Switzerland, Jürg Bleiker came to England in 1965 where he met his wife Jane and the quaint tranquillity of the Yorkshire Dales captured their hearts.
Together, for over two decades, they ran the renowned ‘Old Deanery’ restaurant in Ripon where Jürg’s customers would tell him that his smoked salmon was the best they had ever tasted.
Inspired by the lack of quality smoked produce available to buy, Jürg started smoking his own fish and meat in a small kiln at the back of his house.
Encouraged by the comments from his customers, in 1993 Jürg embarked on producing and selling his own already celebrated smoked salmon on a larger scale to a broader customer base.
Over 25 years later, award-winning Bleiker’s authentically cure and traditionally smoke a range of innovatively flavoured smoked salmon especially for Booths. Jürg and son-in-law Charlie, who now runs the business, describe Bleiker’s as home to the finest Scottish smoked salmon, and we wholeheartedly agree.