Since Miele was founded in 1899 by Carl Miele and Reinhard Zinkann, the company has had a simple motto – “Immer Besser” or “Forever Better”.It neatly sums up our whole philosophy. It’s reflected in the quality and longevity of our products and in our approach to our customer relationships.
We want you to love being in your kitchen. We want you to delight in using our appliances every day, knowing they will never let you down. We want you to know how to make the most of all their functions and features. And we want you to have the confidence and the skills to experiment, to try new dishes and unfamiliar ingredients, to conjure up exotic tastes and gorgeous aromas. In short, we want you to become the creative cook we know you can be.
Award-winning chef Nigel Smith has been a Miele fan for over 15 years. In his kitchen you will find no less than 22 of our appliances.
Over the years he has worked with many iconic chefs, including Albert Roux and Anton Edelmann, and is acclaimed for his own eclectic range of cooking styles.
He’s the creative genius at The Villa at Wrea Green, Lancashire, and he runs a thriving outside catering business and a popular cookery school. He regularly hosts individually-tailored classes with hands-on cooking and chef demonstrations.
Nigel will be bringing passion and excitement into our kitchens. Not only will he be developing new recipes for all our cookery courses and demonstrations, he’ll be supporting the opening of our regional cookery schools.
Frederick Forster is a dynamic young chef on the London restaurant scene and is Head Chef at The Boundary in Shoreditch.
In 2011 Frederick won the coveted title Craft Guild National Chef of the Year, having been a finalist in 2008. Earlier in his career, he also won the Roux Scholarship.
Inspired by his mother to cook, Frederick has one of the best CVs in the country having worked with some of the world's top Michelin-starred chefs including Raymond Blanc at Le Manoir aux Quat'Saisons, Michel Roux Jr. at Le Gavroche, Gordon Ramsay at L'Aubergine, plus Pierre Gagnaire and Thomas Keller. He completed various stages at both The Savoy and Claridge's and at the three Michelin Star Restaurant Régis et Jacques Marcon near Lyon. Frederick has also held Head Chef posts at the Sandy Lane Hotel, Barbados and The Ritz, London and has worked in South Africa and Dubai.
Frederick describes his style of cooking as classic and modern and places great emphasis on seasonality, taste, technique and simplicity.
Frederick demonstrates throughout the UK at major food festivals and is currently working as an ambassador for Miele on the Steam Revolution campaign.