This bio-butcher’s has barely reached middle age, a respectable fourty six years old in 2012, but in a bustling city, specialising in what is still a niche market, that is quite an achievement. The bio-market may still be niche, but owner Niek does see the demand for biological meat grow. Niek inherited the artisanal approach to this profession from his dad Siem, the name that still adorns the front of the shop. Siem was the co-founder of the ISC ( International Free range meat Control organisation). The traditional approach and work methods is also reflected in the pleasant interior. It is of course, spotless, but it has a hint of authenticity about it, with decorated woodwork, and some stained glass details. The customer truly is king here, as Niek says. Interaction with his customers, and their satisfaction with his productts, is all inherentin Niek’s dedication to his profession. And there is not a recession or an out-of -commission bridge that will change that.