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Help & Sales Hotline 01667 451051

 
 

BLEIKERS SMOKEHOUSE

MORE INFORMATION

 

 

WELCOME TO BLEIKER'S THE SMOKEHOUSE

Founder Jürg Bleiker, has been in the food industry for nearly 40 years. Jürg served his chef apprenticeship in the world-renowned Hotel Richemont in his native Switzerland. He came to the UK to learn English and met his wife Jane. Together they ran the highly acclaimed 'Old Deanery' restaurant in Ripon, North Yorkshire for 21 years before founding Bleiker's Smokehouse in 1993.
Now in their second generation, the family run smokehouse in the heart of North Yorkshire prides itself on traditionally curing and smoking the finest quality fresh produce and preparing them to the highest standards - wherever possible free from any artificial colourings, flavourings and preservatives.

Bleiker's provenance and quality is renowned. Not only have they won numerous awards from the Guild of Fine Foods Retailers but also are a choice smokehouse to some of the UK's top celebrity chefs.
Their ethos and mission is simple, reject mediocrity and passionately strive to produce the best.
Bleikers also pride ourselves on our innovation within the smoked food sector that make their products unique in achieving exquisite and memorable flavours.


BLEIKERS METHODS

Ingredients
To achieve the finest quality smoked foods; we ensure that only the very best and freshest raw products are used.

Curing
Premium Scottish salmon fillets are traditionally cured on beds of the finest sea salt for approximately 6 hours depending on the size of fish. Our cure is simple, natural and pure. It is strictly NOT Bleiker’s policy to use brine injection to cure salmon in an effort to reduce weight loss.
It is also NOT Bleiker’s policy to extend product shelf life by over-salting or brining and then adding sugar to counter-balance the flavour

Drying & Smoking
To enable the flesh to absorb the oak smoke, the cured salmon fillets are dried, causing considerable weight loss. However this process ensures the finest slices can be carved. We smoke our salmon with pure oak shavings for over 10 hours that truly enhances the flavour of top quality salmon.

It is NOT Bleiker’s policy to use smoke flavoured sprays to shorten the smoking cycle and avoid the weight loss associated from traditional smoking and drying.



 
ONE OF JAMIE OLIVER'S CHOICE SMOKERIES
The king of authentic food, Jamie Oliver, recognises Bleiker's sound knowledge and feel for producing incredible smoked fish.
A RICK STEIN FOOD HERO

The quality and memorable taste of our products have been well recognised by numerous fine food establishments and journalists nationwide; none more so than by Rick Stein who continues to select us as one of his food heroes' for our dedication and passion for quality smoked food.



BLEIKER’S AWARDS

Bleiker's Smokehouse has won numerous awards at the Guild of Fine Food Retailers' Great Taste Awards.

These awards are the UK's fine food Oscars, the largest and most respected fine food awards in Europe that annually seek to define the very best speciality food and drink from around the world and set them apart from the mainstream.

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FREEDOM FOOD SALMON

In accordance with our stringent policy of only selecting the finest ingredients we are Freedom Food certified to smoke 'Freedom Food' Salmon.

The Freedom Food scheme, the only welfare focused farm assurance scheme in the UK, covers all aspects of salmon rearing - management, husbandry, equipment, environmental quality, feeding, health, transport and harvesting. Consumer research has shown that Freedom Food is one of the most highly recognised labels in the UK.

This highest standard of salmon farming ensures:-
• Significantly lower stocking densities
• Sympathetic handling methods to ensure absolute minimal stress
• Minimal starvation period prior to harvest
• Humane harvesting method that causes minimal stress


 
PLEASE NOTE :- Much of the above information was supplied to us by the Smokehouse concerned

 

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THE BLEIKERS SMOKEHOUSE SHOP PAGE, CLICK BELOW



 
 
Smoked Salmon Online, Easter Arr, Lethen, Inverness, IV12 5HZ  |
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