2020 Showreel
Daniel Miles

2020 Showreel



I'm a freelance director and editor of documentary and branded content.  I tell meaningful stories with creative visuals that explore, educate and inspire.

For the last 12 years I have gained a breadth of experience working on a wide range of content for production companies, creative agencies, brands, charities, small and large corporate companies.

My skills include:
Directing – Brand, Charity, Documentary, Corporate, Live.
Editing – Premiere Pro ,FCP, Da Vinci
Graphics – After Effects, Motion, Photoshop, Illustrator, InDesign
Camera – Red, FS7, F55, C300, DSLRs.

Jonathan Pearce becomes a RACING commentator | Cheltenham Festival | Match of the Day

Jonathan Pearce becomes a RACING commentator | Cheltenham Festival | Match of the Day

He’s the voice of football, having covered ten World Cups, numerous FA Cup Finals and thousands of Premier League games for Match of the Day. But football commentating legend Jonathan Pearce faces his biggest hurdle yet as we challenge him to try his hand at HORSE RACING commentary in time for the Cheltenham Festival. Watch as Pearce grapples with the art of counting 20 runners jump over hurdles and fences at the biggest stage of all – with a little help from real racing caller Ian Bartlett. Can Pearce succeed as Bartlett throws him in at the deep end and asks him to call some of the most incredible moments in Cheltenham’s recent history? Enjoy his attempts at describing Annie Power’s last flight fall in the 2015 Mares’ Hurdle, Might Bite’s dramatic swerve in the 2017 RSA Chase and Native River’s courageous victory in last year’s Gold Cup. It’s quite a ride – see if Pearce has got what it takes to hold the mic at the Greatest Show on Turf! NEW CUSTOMERS BET £10 GET £30 IN FREE BETS + £10 EXTRA AT CHELTENHAM Sign up now: https://www.888sport.com/plus10-cheltenham2019.htm Get a £5 Free Bet when you back a winner at 4/1 or bigger once a day, every day! FOLLOW us on Twitter (@888sport) for news, betting and views ►http://bit.ly/2i13t3E LIKE our Facebook page ► http://bit.ly/2vXVwSt Check out our blog ► http://bit.ly/2BvTObK 888sport is one of the most dynamic, innovative and trusted online sports betting companies in the world. Make sure you defy the naysayers and Take ‘Em On with 888sport!
Second Innings

Second Innings

From Afghanistan to London, cricket is helping three young refugees build a new life. Tucked away in suburban south London, matches take place every week for young and often traumatised asylum seekers. Many have fled war and have been separated from their families. The Refugee Cricket project, organised by the Refugee Council - https://www.refugeecouncil.org.uk - , provides not only a chance to play and make friends, but also to access advice and support as they navigate the complex asylum system and other challenges in their new home. Key credits Director and producer: Lindsay Poulton Director of photography: David Levene Editor: Daniel Miles Executive producer for the Guardian: Charlie Phillips Commissioned by the Guardian and supported by NatWest Subscribe to The Guardian ► http://is.gd/subscribeguardian Sign up to our documentaries newsletter ► https://www.theguardian.com/info/2016/sep/02/sign-up-for-the-guardian-documentaries-update Become a Guardian supporter ► http://bit.ly/GDNmembers The Guardian ► https://www.theguardian.com Guardian documentaries ► https://www.theguardian.com/documentaries Suggested videos: Erica: Man Made ► http://bit.ly/EricaManMade Battle for Mosul ► http://bit.ly/MosulDoc Radical Brownies ► http://bit.ly/RadicalBrowniesFilm Desert Fire ► http://bit.ly/DesertFire 6x9: experience solitary confinement ► http://bit.ly/6x9gdn Gun Nation ► http://bit.ly/GunNationDoc We Walk Together ► http://bit.ly/WeWalkTogetherFilm The last job on Earth ► http://bit.ly/LastJobOnEarth Patrick Stewart: the ECHR and us ► http://bit.ly/PatrickStewartS Guardian playlists: Guardian Bertha Documentaries ► http://bit.ly/GuardianBertha In my opinion ► http://bit.ly/InMyOpinion Owen Jones meets ► http://bit.ly/CorbynJones US elections 2016 ► http://bit.ly/elections2016gdn Guardian Animations & Explanations ►http://is.gd/explainers Guardian Investigations ► http://is.gd/guardianinvestigations The Guardian's YouTube channels: Owen Jones talks ► http://bit.ly/subsowenjones Guardian Football ► http://is.gd/guardianfootball Guardian Science and Tech ► http://is.gd/guardiantech Guardian Culture ► http://is.gd/guardianculture Guardian Wires ► http://is.gd/guardianwires
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Tom Aikens Serves Chicken Skewers for Stella Artois UK

Tom Aikens Serves Chicken Skewers for Stella Artois UK

Stella Artois presents food recipes with Tom Aikens. Learn how to make delicious chicken skewers with fresh aioli mayonnaise, best served with a cold Stella Artois apple cidre. Subscribe@: https://twitter.com/StellaArtoisUK Ingredients For the chicken and barbeque sauce: 6 chicken breasts 4g juniper berries 4g cumin seeds 4g fennel seeds 4g coriander seeds 8 star anise 12g black pepper corns 500g tomato ketchup 50g Worcestershire sauce 20 drops tabasco 150g white wine vinegar 150g of Stella Artois Cidre 120g honey 1 tbsp oil 3g smoked paprika 2g cayenne pepper 30g sliced fresh ginger 8 whole garlic cloves (split and crushed) 10 cloves 1 stick of cinnamon 3g salt 5 tomatoes cut in quarters For the fresh aioli mayonnaise: 3 egg yolks 4 large pinch smoked paprika 2 pinches cayenne pepper 20 turns of milled black pepper 4g English mustard 1 tbsp white wine vinegar 400ml vegetable oil 2 tbsp water 4g salt 3 garlic cloves chopped finely Serves: 6 Preparation time: 1 hour 30 minutes Cooking time: 15 minutes Method Barbeque sauce: 1.Place all the spices in a pan and lightly roast them for a minute 2.Place them in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer 3.Add the spices, salt, tomato, cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes 4.Pass through a fine sieve once its reaches the right consistency -- do not blend or puree Chicken: 1.Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes 2.Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the so they are well coated -- these can then be fed onto the skewers (once fully soaked) 3.These can then be cooked either in the oven at 180c for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time - make sure the heat is not to high as they could burn. 4.Serve with the aioli mayonnaise below Garlic Aioli: 1.Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil 2.Add the spices, you may need to add a little water to the mix as it will get to thick and could split For more Stella Artois recipe videos click here: https://www.youtube.com/watch?v=_AQkBqR7JpQ&list=PLOK6W-5-yhdvlP10n3djokerIq-RYE1A5&index=1