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Miele 2063 Dining: a taste of what’s to come

Have you stopped to consider how different your meals – both in how it’s prepared to how it is eaten – might be fifty years into the future?  I certainly haven’t but it did pique my interest when I received an invitation to stop by the Miele showroom in Marylebone for chef Ben Spalding’s interpretation of a 2063 dining experience, based on research conducted by Trendstop, a trend forecasting agency.

It turns out home cooks can expect to be armed with a ton of intelligence when preparing meals for their loved ones.  Kitchens are likely to be outfitted with technologies providing interactive experiences such as determine your nutrient levels then proactively grow fruits, veggies and herbs for beneficial consumption.  Sounds a little far fetched doesn’t it?  I thought so until Ben told us about the existence of a protoype farmino machine – a plant growing appliance and currently used at Fat Duck.  I couldn’t help but be a little fearful that scenes from the I,Robot movie may play out in real life but as soon as our bite sized meals were served I briefly cast my fears aside and dug in.

Unfortunately I wasn’t able to stay for most of the meal but I did enjoy the nibbles that came my way.  My favorite being a pea-sized cucumber & vodka sauce/drink that was delightfully refreshing and the dumpling with veal brains, steamed and served with 3-month old kimchi – unusual yet satisfying. And here I share scenes from our futuristic lunch:

Lunch at Miele Gallerypintopinterest

Lunch at Miele Gallery

Chef Ben Spalding walking us through the menupintopinterest

Chef Ben Spalding walking us through the menu

The 30 ingredient salad in progresspintopinterest

The 30 ingredient salad in progress


Left – 10-a-day juice drink; Right – Cucumber & vodka sampling

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