Heston BlumenthalEvery podcast appearance, updated as new ones drop

Heston Blumenthal is one of the world’s most innovative chefs, known for transforming the way we think about food, flavour and the dining experience. From his self-taught beginnings to building one of the most celebrated restaurants in the world, his career has been defined by curiosity, experimentation and a refusal to follow convention. But beyond the kitchen, Blumenthal has also been navigating deeply personal mental health challenges that almost led him to death at one point. In 2023, Heston was sectioned after his wife called medical professionals following a severe manic episode and bipolar diagnosis. On this episode of Ways to Change the World, Krishnan Guru-Murthy speaks to Heston Blumenthal about his approach to mindful and sustainable eating, living with ADHD and bipolar disorder, and why he is determined to challenge stigma.

This week on Beyond the Label, we were joined by none other than Heston Blumenthal OBE - the world-renowned chef, innovator, and pioneer of multi-sensory gastronomy. Known for pushing the boundaries of food at his three Michelin-starred restaurant The Fat Duck, Heston has redefined how we experience flavour, memory, and emotion through food. But behind the culinary genius is also a story of neurodivergence. Diagnosed with ADHD in 2017, Heston opened up to us about how his busy mind, boundless creativity, and ability to "fall down rabbit holes" shaped his career and inspired some of his most daring dishes - from crab ice cream to The Sound of the Sea. We spoke about: The link between ADHD and creativity in the kitchen His childhood school reports that simply read "can do better” How he translated French cookbooks as a teenager and discovered food science through curiosity Why the way we perceive food can change the way it tastes His openness about ADHD and bipolar diagnoses - and the importance of raising awareness to remove shame As Heston put it, the brain is "a very busy thing" - and learning about ADHD helped him understand not just his challenges, but also the unique strengths that fuelled his career. In this week's episode of ADHD Beyond the Label, Heston joins Phil Anderton and John Reynolds to share his journey, from misplaced dustpans in fridges to pioneering dishes that changed the way the world thinks about food.

In this episode of Extraordinary Life Stories, John Reynolds talks with three-Michelin Star celebrity chef & TV personality Heston Blumenthal.

Seven Michelin stars. Inventing Multi-Sensory Dining. Triple-cooked chips. Bacon-and-egg ice cream. The Fat Duck. Dinner by Heston. Sous Vide. Changing the way the entire world thinks about food. In this unmissable conversation, culinary icon Heston Blumenthal sits down with us for a no-holds-barred deep dive into his life, mind, and food philosophy. From the teenage moment in Provence that ignited his obsession with flavour, through the chaotic early years of The Fat Duck, to inventing multi-sensory dining experiences that make people cry at the table - Heston reveals it all with trademark wit and candour. Hear the stories behind his most famous creations, the science experiments that rewrote the rules of cooking, and the fierce curiosity that made him question everything; from how we name dishes to the sounds we hear while we eat. He opens up about pressure, burnout, inspiration, and why he’s finally acknowledging his place in culinary history. It’s Heston as you’ve never heard him: raw, brilliant, funny, and endlessly fascinating. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/ Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Restauranteur and TV chef Heston Blumenthal joins Spooning With Mark Wogan this week. Heston opens up on thirty years of running The Fat Duck, working for 120 hours a week for ten years and his diagnosis with bipolar. Dishes Served: Drink- Negroni Guilty Pleasure: MSG in peperami, seaweed and Doritos Spoon One: Prawn cocktail sandwich Spoon Two: McDonalds Big Mac Heston’s programme, My Life With Bipolar is available to watch on the BBC Iplayer now This episode of Spooning with Mark Wogan is sponsored by tails.com - 100% tailored dog food. Head to tails.com to learn more. For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit: Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-room Chef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-table Senior Podcast Producer: Johnny Seifert Social Media: Chris Jacobs Assistant camera operator: Cami Lamont-Brown This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Restauranteur and TV chef Heston Blumenthal joins Spooning With Mark Wogan this week. Heston opens up on thirty years of running The Fat Duck, working for 120 hours a week for ten years and his diagnosis with bipolar. Dishes Served: Drink- Negroni Guilty Pleasure: MSG in peperami, seaweed and Doritos Spoon One: Prawn cocktail sandwich Spoon Two: McDonalds Big Mac Heston’s programme, My Life With Bipolar is available to watch on the BBC Iplayer now This episode of Spooning with Mark Wogan is sponsored by tails.com - 100% tailored dog food. Head to tails.com to learn more. For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit: Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-room Chef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-table Senior Podcast Producer: Johnny Seifert Social Media: Chris Jacobs Assistant camera operator: Cami Lamont-Brown This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Mine and Paul ventured to the south of France for this week’s episode with the one and only Heston Blumenthal OBE. The experimental chef kindly invited the team to his home ‘En Provence’ to speak about his ADHD and much, much more. Heston vividly retells how he was sectioned in 2023, with a Doctor and the emergency services pinning him down and sedating him in his own home. This episode discusses issues such as physical abuse, drug use and other topics that listeners might find upsetting. Hosted on Acast. See acast.com/privacy for more information.

Heston Blumenthal is a world-renowned chef, innovator, and the creative force behind The Fat Duck, one of the most celebrated restaurants in the world. Known for his imaginative approach to food, Heston is also an artist who views cooking as an opportunity to tell stories and spark emotions. In this episode, Jake sits down with Heston to explore the intersection of mental health and creativity. Heston opens up about his experiences being diagnosed with Bipolar Disorder and ADHD, revealing how these conditions have impacted his body, mind, and creative process over the years. He reflects on whether his neurodivergence plays a massive role in his obsessive passion for perfecting every element of his creations. Heston also dives into his creative process, offering a rare glimpse into how he crafts his signature dishes. Together with Jake, they discuss the importance of fostering deeper conversations about Bipolar Disorder within society and the lessons we can all learn about embracing our unique challenges. This episode offers an honest look at creativity, mental health, and what it means to stay inspired as an artist. 🚨 Partners Huel 👉 Get an exclusive 10% by using code: HP at: https://hppod.co/HP Heights 👉 Get 20% off your subscription by using Code: HP20 here: https://hppod.co/Heights FORA 👉 Claim a free day pass at any Fora workspace and find the perfect home for your business here: https://hppod.co/FORAHP HP Foundation 👉Do you want to kick-start an evolution that will change the lives of millions of children? Find out more about the High Performance Foundation: https://hppod.co/foundation HP Corporate Events 👉Click here to book High Performance Events: https://hppod.co/corporate-events Explore offers and discounts through our other partners: https://hppod.co/partners Hosted on Acast. See acast.com/privacy for more information.

This week on Food Rebels, we’re thrilled to welcome culinary legend Heston Blumenthal. Join AJ Sharp in this special feature length episode as she dives into an inspiring conversation with Heston about his incredible 30-year journey at The Fat Duck, how he redefined fine dining and his personal philosophy of 'Question Everything'. From pioneering the role of science in cooking to exploring the fascinating links between food, wellness, and mental health, Heston shares his insights, stories, and what’s next for him and his team. A true pioneer, a genuine rebel, and an inspiration to so many—don’t miss this week’s episode as we explore the brilliance and creativity of one of the greatest culinary minds of our time.

Jane and Fi have both brought in packed lunches today, but Jane's is raising eyebrows... They also discuss dog sh*t, motherhood, and sex education from the '60s. Plus, chef Heston Blumenthal reflects on his career ahead of the 30th anniversary of The Fat Duck. The next book club pick has been announced! 'Eight Months on Ghazzah Street' is by Hilary Mantel. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radio Follow us on Instagram! @janeandfi Podcast Producer: Eve Salusbury Executive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

CW: Suicide, Mental Health In this podcast exclusive, culinary icon Heston Blumenthal reveals his recent diagnosis of bipolar disorder. The mastermind behind the three Michelin-starred The Fat Duck is renowned for his innovative, playful, and multi-sensory culinary experiences. So it may not come as a surprise that he's also ADHD. In this episode, Ben takes a deep dive "Inside Heston’s World," unveiling a different side of the renowned chef. Heston candidly discusses the highs and lows of bipolar disorder, his hospitalisation, and how his manic episodes have fuelled his imagination. He also explores the impact of ADHD on his culinary experiments and occasional kitchen mishaps. 1:36 The Different Types Of Bipolar 3:31 Heston's Bipolar Diagnosis 13:21 Heston's ADHD 13:53 ADHD and Cooking 17:29 ADHD and Sensory Issues 19:13 ADHD and Mindfulness 22:20 ADHD and Bipolar Disorder Combined 24:13 Heston Blumenthal's Third Michelin Star 28:40 Yes or No Round 31:06 Heston's Neurodivergent item ____________________ On "The Hidden 20%," host Ben Branson chats with neurodivergent [ADHD, Autism, Dyscalculia, Dyslexia, Dyspraxia, Tourette's etc.] creatives, entrepreneurs, and experts to see how great minds.. think differently. Host: Ben Branson Producer: Bella Neale Video Editor: James Scriven Social Media Manager: Charlie Young Music: Jackson Greenberg Brought to you by charity The Hidden 20% #1203348 ___________ Follow & subscribe… Website: www.hidden20.org Instagram / TikTok / Youtube / X: @Hidden20podcast Ben Branson @seedlip_ben Heston Blumenthal @hestonblumenthalteam @dinnerbyhb If you'd like to support The Hidden 20%, you can buy a "green dot" badge at https://www.hidden20.org/thegreendot/p/badge. All proceeds go to the charity. Hosted on Acast. See acast.com/privacy for more information.

We’re continuing our two part miniseries, The Artist and The Scientist. This week, co-host Tiffany Eslick speaks to Chef Tom Allen, head chef at the one-Michelin-star Dinner by Heston Blumenthal at Atlantis The Royal. While incredibly creative, the menu at Dinner is backed by a rigorous scientific process where everything is so precise – from the way ingredients are sourced, how logistics are managed and how it’s all plated. Chef Tom also shares how he’s not much of a planner, and prefers to connect with good people and live in the moment. You can also catch the first part of the miniseries with Ossiano’s Chef Gregoire Berger in your podcast app right before this one.

In Part 2 of the conversation with Heston Blumenthal and Professor Mark Thomas, Lois & Matthew move onto the challenge of Quantum Gastronomy; Heston’s latest book, Is This a Cookbook? (Note Heston’s familiar question mark); serious observations about the Best Restaurants in the World; Heston’s Dirty Dish (that involves a rather unorthodox approach to cheese making) and Mark’s Dirty Dish (which is much more orthodox); and general reflections that food is a portal for looking at the world and that there’s a great deal more to talk about. Isn’t that always the case? ---- Heston's new book "Is This a Cookbook?" is available now at all major retailers. Follow us on Instagram: @fortsonfood Hosted by Matthew Fort and Lois Fort Produced by Teän Stewart-Murray Hosted on Acast. See acast.com/privacy for more information.

In this episode, Lois & Matthew talk to that chef of chefs, Heston Blumenthal and his pal, Mark Thomas, Professor of Evolutionary Genetics at University College London - perhaps not the first pairing you might think of. But then with Heston, it's probably best to expect the unexpected. In fact, so unexpected was the conversation that we decided to release the podcast in 2 parts. The first covers such subjects as the size of human brains, the birth of Heston’s first child, the importance of memory and emotions in cooking and food, food and evolution and much else besides. In Part 2 we move onto - well, wait and see. And listen. ---- Follow us on Instagram: @fortsonfood Hosted by Matthew Fort and Lois Fort Produced by Teän Stewart-Murray Hosted on Acast. See acast.com/privacy for more information.

Hello and Welcome to INSANE IN THE MEN BRAIN’s Top 10 Biggest episodes in no particular order! We’re building up to our 3rd anniversary show with some past episodes that might have got buried within our huge back catalogue. This episode is from April 2020 when we were all in the grip of the first lockdown, and our guest was on French rural internet - it was a huge struggle but we eventually made it happen. Showbiz chef Heston Blumenthal Produced by producerpaul.co.uk freelance podcast producer for hire! Watch UNCUT interviews on our YouTube channel . We occasionally record live on our Twitch channel https://www.twitch.tv/richwilsoncomedian and of course we’re on Apple, Spotify and all good platforms. Check our stylish “Insane In The Men Brain” T shirts and hoodies from https://buythatmerch.co.uk . Get your limited edition “Insane In The Men Brain” coffee beans from wogancoffee.com in Bristol. Use the exclusive Men Brain listener promo code MENBRAIN for 10% off our podcast packs. Please consider supporting us though our Patreon page . Sign up for priority access to our LIVE events (LIVESTREAM and IRL) darkhorsedigital.co.uk . Listen to our spin-off pod Insane In The Fem Brain now! Thank you for listening! Tell your friends. Follow this podcast on Twitter + Instagram + Facebook ! Hosted on Acast. See acast.com/privacy for more information.

He may be a world-famous, game-changing chef but Heston Blumenthal is also warm, funny and absolutely fascinating. In this episode, he chats to Jimi and Alison about his extraordinary studies into food – including talking to rice – and his endless quest to learn more about the way our environment, our psychology and our emotions affect what we taste. He even has a few experiments for you to try at home. Heston's podcast, Journey to the Centre of Foo‪d ‬ is available wherever you get your podcast and you can find out more on Instagram @hestonspodcast. To find out more about the show, go to waitrose.com/podcast . Host: Jimi Famurewa Co-host: Alison Oakervee Producer: Sera Berksoy Executive Producer: Nikki Duffy Assistant Producer: Ashleigh Arnott Editor: Nathan Copelin A John Brown production for Waitrose & Partner Hosted on Acast. See acast.com/privacy for more information.

Today, I'm joined by one of the most famous and successful chefs in the world and in history - Heston Blumenthal. It was an unforgettable travel experience that inspired Heston to become a chef. He’s entirely self taught, and was working other odd jobs all the way until his late twenties, when he bought a small pub in Bray in Berkshire. He called it The Fat Duck, and it went on to be award three Michelin stars and to be named The World’s Best Restaurant. A food pioneer, he’s been dubbed the Willy Wonka of cuisine, fascinated by the science behind the cooking. He’s become the king of experimental cuisine which has led to world famous dishes like snail porridge, parsnip cereal, and bacon and eggs ice cream. Oh, and did you know it was Heston who invented one of my favourite things to eat - the triple cooked chip. This is definitely an unusual episode. Yes we cover travel, it’s a fundamental part of Heston’s food, and it was so fun to hear about some of the weird and wonderful things he’s eaten on his travels - not all of them happy memories, I should add! But honestly, I really felt like I was speaking to a true genius in this chat, it’s hard to find another way to describe it, and so we also cover off the meaning of life and philosophy, quantum physics and scientific theory. He is determined to push himself and others to think beyond the confines of our small minds, when it comes to both food and life. I really hope you enjoy it. Destination Recap: Praa Sands, Cornwall, England Regent’s Snack Bar, Edgware Road, London, England Baumanière, Hôtel Restaurant, Les Baux-de-Provence, France Les Alpilles, France Monastery Epiphany, Les Baux-de-Provence, France Turkey Siberia, Russia Iceland Galapagos Islands, Ecuador Korea The Amazon Peru Indonesia Polynesia Tune in to Heston’s own podcast, Heston’s Journey to the Centre of Food which is available on all podcast apps and is great fun, it’s a must for foodies. Well, that’s a wrap for Season 4, thank you all for joining me along the way, wherever you are in the world. Thank you for spreading the word about the podcast, sharing your favourite episode on your social media, telling your friends, leaving lovely reviews and sending me the most amazing messages, it has been amazing, especially to feel so connected and part of our little travel diaries community, that you’ve all created, during a time where we often otherwise feel quite disconnected. If you’ve enjoyed listening to the podcast, remember to press subscribe on your podcast app, it’s free, and you’ll then get notified when Season 5 begins in the summer. In the meantime, do stay in touch, I’m @hollyrubenstein on Instagram and Twitter. Remember there’s all four seasons to keep you going until then, from Rick Stein and Sir Ranulph Fiennes, to Jo Malone and Raymond Blanc. Hosted on Acast. See acast.com/privacy for more information.

With Brandon Block, Chesney Hawkes, Lynn Ferguson and Neil Harrington. In this episode we continue with our guest Heston Blumenthal. Heston continues sharing his thirst for knowledge , finds out he has been trolled and Chesney performs his favourite Happy Song ! You can listen to Heston's podcast "Journey to the centre of food" here. https://audioboom.com/channels/4977433 You can see The Fat Duck Sweet Shop Desert Trolley here. https://www.youtube.com/watch?v=qI8ilKzLqZ0 Find our website here: https://weareallabitmental.com/ You can contact us at: hello@weareallabitmental.com We are not giving expert medical advice. Our content is not intended to be a substitute for professional medical advice, diagnosis or treatment. If you do need to talk someone please find numbers below. Samaritans: 116 123 : https://www.samaritans.org SANEline: 0300 304 7000 : http://www.sane.org.uk The Mix: 0808 808 4994 : https://www.themix.org.uk Calm: 0800 58 58 58 : https://www.thecalmzone.net

With Brandon Block, Chesney Hawkes, Lynn Ferguson and Neil Harrington. In this episode our guest is Heston Blumenthal. Many would define Heston as a Celebrity Chef. After listening to this episode you will see why that is rather selling him short. Heston explains why he is passionate about helping others to change their relationship with food and also shares his opinions on why we should have national farting day. You can listen to Heston's podcast "Journey to the centre of food" here. https://audioboom.com/channels/4977433 You can see The Fat Duck Sweet Shop Desert Trolley here. https://www.youtube.com/watch?v=qI8ilKzLqZ0 Find our website here: https://weareallabitmental.com/ You can contact us at: hello@weareallabitmental.com We are not giving expert medical advice. Our content is not intended to be a substitute for professional medical advice, diagnosis or treatment. If you do need to talk someone please find numbers below. Samaritans: 116 123 : https://www.samaritans.org SANEline: 0300 304 7000 : http://www.sane.org.uk The Mix: 0808 808 4994 : https://www.themix.org.uk Calm: 0800 58 58 58 : https://www.thecalmzone.net

Rich Wilson chats down the line to Heston Blumenthal Hosted on Acast. See acast.com/privacy for more information.

Sneak peak at our episode with Heston Blumenthal Hosted on Acast. See acast.com/privacy for more information.

Celebrity Chef Heston Blumenthal speaks about the connection between cooking & science in this episode of the HT Leadership Studio. Blumenthal explained how cooking it’s impossible to cook without science and added that some scientists refer to chefs as practically physicists. The globally acclaimed Chef also shared some anecdotes about his experience with customers & revealed some dishes take him to a happy place. Learn more about your ad choices. Visit megaphone.fm/adchoices

Celebrity Chef Heston Blumenthal speaks about the connection between cooking & science in this episode of the HT Leadership Studio. Blumenthal explained how cooking it’s impossible to cook without science and added that some scientists refer to chefs as practically physicists. The globally acclaimed Chef also shared some anecdotes about his experience with customers & revealed some dishes take him to a happy place. Learn more about your ad choices. Visit megaphone.fm/adchoices

Can a grounding in science help us become better cooks? Dan Saladino speaks with chefs Heston Blumenthal, Raymond Blanc, food writers Harold McGee and Niki Segnit to find out what a little chemistry and physics can do for our kitchen skills. Each of these chefs and cooks have been influenced by a lecture delivered to the Royal Institution in 1969 delivered by an Oxford professor of physics, a Hungarian called Nicholas Kurti. In his talk, titled, "A Physicist In The Kitchen," Kurti came up with the memorable quote, "I think it is a sad reflection on our civilisation that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflés." He believed that food and cooking were such important features of human life they deserved greater attention from science, and that likewise, that cooks should better understand the science that unfolds when we mix, heat and chill ingredients. The lecture and the quote inspired chef Raymond Blanc, who in the 1990s made a television series with Nicholas Kurti, and whose own cooking was transformed by working with the physicist. Heston Blumenthal was also inspired. He was among a group of chefs who attended a series of food and science workshops held in Sicily and founded by Kurti. It set him on a voyage of scientific discovery and some of the most experimental cooking seen and tasted in the UK. Dan caught up with Heston as he was researching a new menu for the restaurant Dinner by Heston Blumenthal, at an exhibition at the Ashmolean. New scientific techniques are revealing how people in the ancient city were eating and cooking before Vesuvius erupted. From this research the Dinner team have created a menu featuring ancient varieties of spelt flour served with butter, and crafted to resemble lava rock. As well as the role of science in creative restaurant cooking, physics and chemistry have been at the heart of the work of food writers Harold McGee and Niki Segnit (author of The Flavour Thesaurus and Lateral Cooking). They explain how learning about copper ions and flavour molecule can transform a dish. To explain who Nicholas Kurti was, Professor of Physics, and Radio 4 presenter Jim Al-Khalili sheds light on Kurti's career and shares his own thoughts on the role of science in the future of our food. Presented by Dan Saladino. Photograph: Emily Jarrett Photography

Yum, yum, yum! This tasty episode of Everything Under The Sun has three delicious questions. Why do we taste differently when we have a cold? This is our first question, from Sanem, and it is brilliantly answered by top chef Heston Blumenthal who knows everything there is to know about how our sense of smell affects our sense of taste. He tells us about an experiment to do with a piece of apple to find out how having a cold affects the way we taste our food. Secondly Charlie would like to know why we get garlic breath not noodle breath or apple breath? Find out how garlic goes into our bloodstream and make our whole body smell as well as how we can get rid of it and what things to eat to combat bad breath and eat healthily. Our third question comes from Leo and he would like to know how falcons catch their prey? Find out all about these incredible hunters, the fastest bird in the world and how falcons have influenced jet engine design thanks to special things in their noses called baffles! You'll also hear lots of brilliant squawking parrots who entered the competition to win a copy of my new book, Natural Wonders of The World, out on 7th February in all good bookshops, and available online too! Here: https://www.amazon.co.uk/Natural-Wonders-World-Discover-marvels/dp/1526360667 Plus there's another chance to win a copy of Natural Wonders of the World this week, - just tune into the podcast to find out what the competition is! Here's a clue - it involves baby dinosaurs. I hope you enjoy the show and have fun trying out Heston's experiment this weekend. Please do rate, review and subscribe to the show on apple podcasts, Acast, Spotify or wherever you get your podcasts. If you would like to send a question or a baby dinosaur impression into the show just use your phone to record the child who would like to enter, record them saying their name, age, a bit about themselves and then say the question or do the impression and send it into me at molly@everythingunderthesun.co.uk There's lots of info on my website www.mollyoldfield.com and the show's website www.everythingunderthesun.co.uk To find more info on social media go to: twitter @mollyoldfield instagram @mollyoldfieldwrites Facebook Molly Oldfield www.everythingunderthesun.co.uk With thanks to Tyler Simmons Dale, Audio Networks, Ash Gardner, Wren Rook and Billy Colours. Thank you! Hosted on Acast. See acast.com/privacy for more information. See omnystudio.com/listener for privacy information.