Mike de Lange (26) was working in tie town, corporatesuitland when he decided he wanted to start a business that would make a positive difference in the world (or at least in Welly). Seize is all centred around that premise - it aims to support local farmers and artisan suppliers who provide the ingredients; to look after to the environment; and to help peeps put better things in our body-oddy-oddies. That means a menu that's made up of primarily local and organic food (Seize only uses local artisan cheese, for example), and nothing processed or factory-farmed - just whole foods. A huge variety of salads, smoothies and juices, plus hot noms for winter, and a long list of raw desserts. They're brewing sustainably-produced coffee from Wellington's own Flight, NZ's first bottled kombucha (Daily Organics) and small batch teas from Libertine Blends.
Young collective Proffer (feature coming real soon on these guys) designed the fit-out, including a custom shelving wall of sustainable timber slats - into which shelves and baskets full of fruit and veg are slotted.
Mike says they're only just scratching the surface of what they plan to do with the brand... watch that space.
Imagery by Welly lifestyle photographer Meg Wyper