“Of all the cover shots I’ve had in different publications, I would never have thought I would be on the cover of Enable magazine.” These were the first words from Heston Blumenthal’s mouth when Enable’s Editor, Melissa Holmes, interviewed him. And so began the start of a rollercoaster chat about ADHD, bipolar, and life as a gastronomic magician
As a world renowned culinary alchemist and seven times Michelin Star winner, Heston Blumenthal OBE is one of the planet’s most successful and well-known chefs. With a brain full of ideas and an unsurpassed dedication to his craft, Heston’s hyperfocus has been integral to his career.
MAKING SENSE
“Molecular gastronomy…” he begins, trailing off before picking up his train of thought. “I had a problem with that title for years, but now I don’t – it makes complete sense. The definition of gastronomy is the art and pleasure of getting, cooking and eating delicious food. So molecular gastronomy means you do the same thing, but you zoom in to smaller little particles.” That ability to zoom in – to hyperfocus – is a key ingredient of his creativity: “Flavour encapsulation, flavour food pairing, and stuff like that,” he reveals.
Heston first went for ADHD testing after a friend wondered if he might be neurodivergent. He told me: “When I got my ADHD diagnosis in 2017, a lot of people didn’t know what it was. I think the most important thing is the diagnosis – what you do with it is a different thing.” The chef believes that the most artistic, innovative and exciting parts of his work are down to his ADHD.
It’s not been an easy ride though. “My wife Melanie has gone through this journey with me,” explains Heston. She made the call to have her husband sectioned in late 2023, after a spiralling manic episode made him a danger to himself. Heston spent time in hospital and was diagnosed with bipolar one.
During our interview, he and Melanie shared the many hiccups and issues they’ve experienced due to hyperfocus, forgetfulness, and other neurodivergent traits. “In the early days of The Fat Duck, when I was getting 20 hours’ sleep a week,” admits Heston, “the sleep deprivation kicked in on top of the ADHD.” He laughs as he recalls brûléeing a dessert, trying to light the blowtorch by holding it under a hot tap: “I was thinking, ‘You can’t light a blowtorch with cold water’.”
ZOOMING IN
Heston spends less time in the kitchen these days, but he’s found plenty of ways of making the restaurant structure work for him and his ADHD. In turn, this supports his staff and improves everyone’s mental health. The structure of the kitchen team is also great for neurodivergent people, as Heston outlines: “The menu is your to-do list, and you know all of those jobs can be done. You can zoom into your individual task, but you’re part of a team,” he told me. “For me, being in the kitchen provides a framework.”
“You were talking about how the noise troubles you,” interjects Melanie. “I’ve never been in a kitchen which is so silent. If you go to The Fat Duck, there is absolutely no noise, not a pot, nothing. It’s also not a screaming kitchen,” she adds.
“Looking back at it, the success of The Duck was almost unheard of,” Heston discloses. “I created a monster: I ended up hanging onto the tail of it… The pressures and stuff that come with it, they’re strong.” Heston was sleeping just two hours a night for ten years, exercising excessively, and making poor lifestyle choices – always in search of the dopamine hit that many people with ADHD seem to be lacking.
SELF-AWARENESS
The couple agree that Heston’s mental health is in a much steadier place right now; something he puts down to eating well, sleeping, exercise, medication, and meditation. “My self- awareness has changed massively. I don’t think I’m ‘more ADHD’ than before, but I do know now when the ‘uh oh’ is coming,” Heston says. “If I get excited, Melanie can spot if my excitement levels are going towards manic state.”
For the first time in his adult life, he’s able to cry: “A piece of music can do it, but the tears are wonderful.” He’s also been meditating and has learned more about breathing which has helped his symptoms, plus he has the support of Melanie who understands his moods.
With bipolar, he admits: “I look back on the manic moments – they were so manic. I thought I could change the world. I had crazy ideas, I would vomit ideas; interrupting ideas with new ideas. But now I realise what goes up has to come down. I’m stabilised massively from there.”
MINDFUL EATING
He’s also brought his newfound knowledge into the kitchen. As well as sharing his thoughts on mindful eating via numerous podcasts, he’s taking the concept into the kitchens at The Fat Duck so restaurant guests can learn more about the link between eating, being and doing. Heston’s ‘Mindful Raisin’ exercise encourages diners to think about the full sensory experience of eating a simple raisin.
The Fat Duck celebrates its thirtieth anniversary in August 2025, so the chef and his team are busy preparing menus and events to mark the occasion. Heston has always been more than ‘just a chef’, so I’m sure we can expect some surprises.
His openness about neurodivergence and mental health is helping to relieve stigma and improve understanding, and he concludes: “I feel I’ve got a bit of a purpose now, to help others.”