The Salmon Bar opened on 1 December 2007. Created by an aquaculturalist and smoker of salmon and a chef, the Salmon Bar is a restaurant, bar, deli and bakery in one - the result of a shared passion for quality salmon and local Franschhoek trout.

About Gregory Stubbs, aquaculturalist, MSc in aquaculture at the University of Sterling, Scotland, established Three Streams Smokehouse at the family farm in Franschhoek in 1984. Today he is CEO of Three Streams Smokehouse and trout hatchery. Processing tons of trout and imported salmon a year, Three Streams supplies all Woolworth's smoked and cured salmon and trout products as well as most of the top restaurants in the country with fresh and smoked salmon and trout. Continually innovating, the smokehouse delivers its newest products to the SalmonBar for testing and sampling in new dishes.

About Judy Sendzul, chef, restaurateur, retail food product developer and marketer. International cordon bleu from Silwood kitchen in Rondebosch, Cape Town, Judy has worked as a chef in Cape Town's top restaurants including her own Chancellors in Long Street along with her sister Glenda Philp. She spent nine years in food retail, developing new products for Woolworths and heading up new product development before heading for a two year stint in London, gaining experience in the restaurant industry as well as doing research and product development.

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