Heston Blumenthal: My Bipolar Diagnosis, Being Sectioned and Embracing Neurodiversity (E327)
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Before we get started, let me tell you you can now listen to High Performance Add Free. Start your free trial now on Apple, Spotify, or head to our website so you can listen to our episodes uninterrupted. For the first ten years. The fat dog I was working uh a hundred and twenty hours a week, just sleeping about twenty hours a week. I don't know how I did it. I had a couple of policemen turn up to the house, five farmen, and a doctor, an assistant, and they basically injected me. They woke up in a psychiatric hospital. There's nothing like imagination when it when it comes off. It's that feeling of just that little bliss moment with a massive smile that achieves something.
What an honor. What an honor. Welcome to High Performance, one of the most innovative and groundbreaking chefs of our time. Heston Blumenthal. You know, I had a real sense that I was sitting in the presence of true genius during this conversation. I mean I normally get that with you anyway, Damien. Um but you you couldn't join us for this one. Heston's diver was far too busy and I couldn't make it down for it, but what was it like? Mate, honestly, it was it was incredible. Heston we know he revolutionized the food industry, the way that we think about food. He created the fat dark, his three Michelin star restaurants, once voted the best restaurant in the world. But this is about the cost of that great success. So we we get into
why and how he was sectioned a year ago. We talk in great detail about his ADHD diagnosis and the fact that he now understands that he's bipolar. Yeah, interestingly, Damien, he also explains to us that those things are the very reason for his creativity. And at one point in the conversation I ask him Whether he wishes But he'd never had those and the answer is fascinating.
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