Monday, 16 September 2013


2063 Dining
Experience the kitchen of the future with Miele

IMAGINE A kitchen that can help you live longer, suggest meals to optimise your performance and even stop you from snacking…
Between Thursday 19th and Sunday 22nd September and in celebration of its 50th anniversary in the UK, top appliance aficionado Miele will partner with the London Design Festival and innovative chef Ben Spalding to launch 2063 Dining, an exhibition that will cast an eye ahead to 2063 dining experiences.

Premiering during one of the world's most important annual design events, visitors will be invited to immerse themselves 50 years into the future.  The fully interactive kitchen exhibition will explore aspects of future living from entertainment, work, cooking and eating.
Working with online fashion and trend forecasting agency, Trendstop, Miele has compiled the 2013 Miele Kitchenology Report[1], revealing the kitchen of the future will be a fully interactive and multi-functional space, featuring a range of new systems and technologies:
1.     Handprint scanners
Somewhat like your own personal nutritionist, health monitors will become a regular fixture in the kitchen of the future, giving real-time health analytics for every member of the family. Health monitors will not only be able to tell you when you've reached your daily calorie quota but also share important information on body fat ratio, heart rate and cholesterol levels and suggest a diet to optimise performance levels.
2.     Holographic projections
As technology becomes more invisible and immersive, holograms will offer more natural forms of virtual socialising. Fancy an old family favourite meal? Recipe books will become a thing of the past, replaced by holograms that will project, for example, your grandma guiding you through your all-time favourite shepherd's pie!
3.     Sensor control
Sensory elements such as lighting and sound will be determined by what the kitchen is being used for. If the kids are doing their homework, subtle yellow lighting and soothing music will play to keep children concentrated and focused. Even more impressive, the elements will be interchangeable using brainwave technology. Simply standing in front of a wall-mounted sensor and thinking of your needs will be enough to make the changes desired.
4.     Multipurpose living walls
Homes will have a much more indoor-outdoor feel that they do today. The kitchen of the future will be equipped with plant walls for water storage and in order to bolster the amount of fresh oxygen available in the home. Identified as needing more fruit and veg by your health scanner? The kitchen will also be fully equipped with hydro-nutrition technology to grow delicious fruit, vegetables, herbs and other plants in these growing pods. Once grown, it will be case of "steaming is believing" as steam cooking is identified as the best way to prepare for the health conscious.
Jaana Jatyri, CEO at Trendstop who commissioned the 2013 Miele Kitchenology Report, for Miele comments: "There will be dramatic changes in the way we source food and even in what we eat in the next 50 years. For example, the way we are used to transporting food from the farm to store to the home as well as storing it in each stage wastes vast amount of energy and resources. Future consumers will be growing more of their food fresh right in their kitchens. We also suspect they will be able to take advantage of advanced technologies that work on cellular and atomic rather than mechanical levels."
Miele is working with Ben Spalding who has worked at a number of the world's top restaurants, including Heston Blumenthal's three-star Fat Duck and Le Manoir, a restaurant run by Raymond Blanc. The critically acclaimed chef has devised a range of dishes anticipated to be popular in 2063. The menu includes dumplings filled with insects and bean paste; hot and cold, raw and cooked 30-ingredient salad; and tasty clamped root vegetables cooked in sweet yoghurt and spices.
Ben comments: "The dishes are based on the research collated by Miele which found, for example, that insects on the menu will become as normal as eating bread, that five-a-day will be old hat, and-10-a-day juice drinks will be the new craze. Consumers will also have a much wider range of flavours available to them as people will rediscover plants that aren't suitable for commercial food storage or transport, but which suit home growing.
Another thing that cropped up in the research that I'm interested in exploring further, is functional food cocktails. The idea is to create meals that will contain all the essential vitamins, minerals and macro-nutrients people need to survive. Couple this vision with advances in steam cooking, some of which we are already seeing today, and our ability to sustain a healthy eating future."
Talking about the exhibition, Dominic Worsley, Marketing Director at Miele adds: "Innovation is important to us at Miele, we were of course the first to pioneer cooking with steam in the integrated kitchen appliance arena. In fact, our research and development team is already working on similar ideas shown at the 2063 Dining exhibition so we may not even have to wait fifty years before we start to see these types of innovations in Miele appliances."
Miele's 2063 Dining will be open between Thursday 19th September to Sunday 22nd September at DesignJunction, Stand 20a, The Sorting Office, 21 – 31 New Oxford Street, London, WC1A 1BA from 10am. To apply for tickets, please visit for more information, prices may vary.
Tweet @Miele_GB with #Miele2063Dining

[1] Research commissioned by Trendstop for Miele, August 2013

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