Chefs Alain Roux and Heston Blumenthal are hosting a one-off collaborative dinner next month to celebrate a collection of milestones.   This website uses 'cookies' to give you the best Using this website means you are Ok with this You can change which cookies are set at any time - and find out more about them - by following this link<\/a> motors and property from the Maidenhead Advertiser Chefs Alain Roux and Heston Blumenthal are hosting a one-off collaborative dinner next month to celebrate a collection of milestones The joint event celebrates The Waterside Inn’s 40 years holding three Michelin stars as well as 30 years since three Michelin-starred The Fat Duck opened its doors Taking place at Chef Alain Roux’s riverside restaurant The Waterside Inn will host a collaborative menu that combines the creativity of both kitchens along with the hospitality that defines the two Bray restaurants The four-figure price tag mirrors 1985 when The Waterside Inn was first awarded three Michelin stars Half of ticket sales will be donated equally to The Pulmonary Fibrosis Trust Heston Blumenthal said: “People have often wondered whether there is a great rivalry between The Fat Duck and The Waterside Inn “The Waterside Inn is celebrating 40 years of three Michelin stars – the longest any restaurant outside France has retained them “Ever since the Fat Duck first opened 30 years ago the Roux family have always been very encouraging and supportive “Michel even once supplied me with a birthday cake at the last minute when the one I’d made fell on the floor and a celebration of that has been a long time coming It’s going to be an incredible six-star dinner and a night to remember.” who holds the Royal Warrant to the Luxembourg Royal Family will join the Michelin star chefs to create a signature dessert for the special anniversary dinner This event kicks off a series of events at The Waterside Inn throughout 2025 where Alain Roux will welcome some of the world’s most celebrated three-star Michelin chefs to co-host dinners that showcase their cuisine Alain Roux said: “It is a privilege to share this special evening with my dear friend It’s the first time he has collaborated with a fellow chef and I have long admired his talent and achievements It’s great to celebrate our special milestones together colleagues and peers who have supported us along the way and who share these achievements with us this dinner will be an opportunity to look to the future inspire others and promote our beautiful industry we will be raising important funds and awareness for our chosen charities.” This ‘extraordinary moment in Michelin history’ on Thursday sold out within two days of pre-ticket release and has a growing waiting list Food and Drink Voters have had their say in local council elections across Buckinghamshire Construction workers did make a mistake when building a new £1.3million roundabout the RBWM cabinet member for highways has said The Conservatives lost a long-held majority at Buckinghamshire Council and fell one seat short of the 49 needed - but how did the votes fall in the county's south A murder investigation has been launched in Slough after a 46-year-old man was killed in an attack © Copyright 2024 Baylis Community Media CIC All right reserved the star chef talks about the pressure of success dealing with grief and how being sectioned changed everything Blumenthal is in England to test dishes he hopes to recall to an anniversary menu – a kind of Greatest Hits of the Duck “You start off with the old recipes and you realise they’re not up to scratch – we’ve moved on those incremental differences make a massive difference,” he goes on Much else has been hard for Blumenthal recently he was sectioned in France following a week-long manic episode and given a diagnosis of bipolar disorder He spent 20 days on a psychiatric ward and a further 40 days at a clinic Blumenthal describes the ward as “a bit like a prison” For many days prior to hospitalisation he had been unable to sit still and his mind raced and he would become irritable when his wife “He locked himself within his own universe,” Melanie told me later Good luck.” Melanie eventually left for respite at her parents’ home In a phone message sent after Melanie left Blumenthal told her he was in possession of a gun and he began to suggest arrangements for his funeral I was hallucinating… And then I started talking about death.” When Melanie received Blumenthal’s message who had helped arrange the couple’s wedding and who now agreed to organise medical help Blumenthal recalls being at home when a policeman knocked on his back door “You have to climb over a wall to get to it,” he says ‘What are you doing here?’” Another policeman arrived soon after (They had knocked on the front door for 40 minutes but Blumenthal had been unaware.) When the doctor told Blumenthal he required hospital admission as well as several photos of a meeting he had with the Queen “Then I saw the doctor take out a whacking great needle and I thought ‘I grew up being called useless and stupid I wanted to prove to the world I wasn’t’: Heston Blumenthal at the Fat Duck in 2000 Photograph: David Sillitoe/The ObserverBlumenthal’s memory of these events is not completely reliable He recalls coming to on the psychiatric ward unaware of his exact location or of the date “I only realised later that I missed a whole day,” he says He describes his memory from the period as “blocked” Blumenthal’s mood has stabilised since the episode Much of the past year has involved him trying to recall the details of his hospitalisation and the events leading to it Blumenthal describes himself as “a walking experiment,” and he has approached his diagnosis with curiosity (“I can’t stand not knowing how things work,” he has written.) Still I’m surprised to discover he is unfamiliar with some of the factors that might have contributed to his illness “It’s something you’re born with,” he says of bipolar disorder at one point “I don’t think you develop bipolar,” which is incorrect “People tend to have a genetic predisposition to it and they then may develop it or they may not.”) When I ask him to describe the characteristics of the episode that resulted in his hospitalisation he takes out his phone and addresses an AI assistant called Gemini “what are the characteristics of bipolar disorder?” I’m not sure if he does this because he doesn’t know the answer or because he wants to give an answer that is as precise and specific as his recipes Perhaps it is just better to be honest’Heston BlumenthalThe phone responds “Bipolar disorder is a mental illness that causes unusual shifts in mood concentration and the ability to carry out day-to-day tasks.” which he is holding in his hand between us “Characteristics of bipolar disorder,” it goes on “Manic episodes: abnormally elevated or irritable moods inflated self-esteem or grandiosity and risky behaviours loss of interest or pleasure in activities difficulty concentrating or making decisions I ask if he experienced all of these characteristics after the hallucinations… Hold on a second.” He picks up his phone again and asks “This is for informational purposes only,” the phone answers hallucinations can occur in bipolar disorder Hallucinations are a type of sensory experience where someone sees tastes or feels things that aren’t actually there It is not known exactly what causes bipolar disorder but there is a checklist of things that might increase a person’s chances of developing the illness and we begin to talk through the list together Blumenthal has talked previously of the remarkable effort required to maintain a restaurant of such high standing while simultaneously running a culinary empire involving several other restaurants a well marketed collaboration with Waitrose that ended in 2023 following reports of Blumenthal’s “unpredictability” (There was a time in the 2000s when his outsized celebrity saturated food culture to such a degree that triple-cooked chips became a pub standard.) He has described receiving his third Michelin star as “like a pat on the back and a knee in the groin” The chef Juan Mari Arzak told him at the time with the financial and emotional support of his first wife who he calls Zanna and with whom he has three grownup children referring to the fact he was rarely at home after 28 years of marriage; he has a much younger daughter from another relationship.) “On a good day I’d be up by 5am and still prepping at 2am the following morning,” Blumenthal has written “usually curled up on the restaurant’s pile of dirty laundry” which was “softer than the kitchen floor” Several behaviours from the time have resurfaced as potential evidence for previous bipolar episodes He became quickly impatient at trivial things He also became so irritable that on three separate occasions he “bit the corner off” an iPhone he threw a speaker across an empty room because a guest had put on a techno playlist instead of the music designed for the event And yet “even in the anger I felt good,” he says while perfecting a recipe for crème brûlée Blumenthal created three distinct versions “I rushed upstairs to try them out on Susanna and get her opinion oblivious in my excitement to the fact that to do so I had to shake her awake,” he wrote in 2008 which he believes has allowed him to hyper-focus on specific tasks ‘He locked himself within his own universe Photograph: Dave Benett/Getty ImagesRunning the Fat Duck was a high-wire act but “It never got to the point where things became unsustainable in terms of living every day.” He has described the restaurant’s first two years as “bedlam and chaos” You can’t escape the routine: doors open for lunch at noon; at 7pm they open for dinner “I’ve realised more and more that I’ve had many episodes over the course of my life but I think being in the kitchen somehow contained it.” Blumenthal is aware now that maintaining regular routines can help manage bipolar episodes But not having enough sleep can be causative and “I didn’t have enough sleep for years,” he says in part to rebalance his life – to escape what he describes as “the hamster wheel” “What about childhood trauma or abuse?” I ask “And I lost my mum and my sister in the same week My sister died two or three days before that This is the first time Blumenthal has spoken about his sister’s diagnosis She had several car crashes in South Africa I think her body just gave in.” (Alexis was found dead at her home A postmortem was inconclusive about the cause of her death.) I ask if either of his parents were diagnosed with bipolar “I think my mum could have had it,” he says “That’s something Melanie and I have talked about since the diagnosis Blumenthal remembers his mother as a frequently angry woman who struggled to offer parental love “I grew up being called useless and stupid,” he says “I don’t even remember if she was aware of it because I wanted to prove to the world I wasn’t stupid.” He considered it normal for his mother to blow up at the slightest infraction I ask if his sister suffered the same behaviour “My sister and my mum fought massively,” he says He picks up his phone and searches for the story “Manhunt for Heston Blumenthal’s sister” he says “Four-year campaign of rage against the pair’s 70-year-old mother “Heston Blumenthal’s sister was given a suspended judgement for slamming their mother’s head against a car…” Alexis had been living on and off with their mother It was reported that she had already punched Celia several times while shouting “I’m going to kill you.” Alexis was given a 10-week suspended prison sentence which Celia described in court reports as “verbal and violent abuse” “I tried to get involved to help,” Blumenthal says I think he had to be because my mum was a massive character.” Whenever the couple argued Blumenthal’s father would remain quiet until his wife’s anger blew over “My dad used to say that I was brought up in a war between the two of them.” Blumenthal recalls his family history matter-of-factly and without self-pity. “It’s funny,” he goes on. “She never acknowledged anything I did.” When he published his bestselling The Fat Duck Cookbook “That’s not a cookbook.” He recalls his mother once visiting the restaurant “I had a sous chef called Gary at the time because Heston can’t cook fish.’” He shakes his head Blumenthal considered his mother’s treatment a form of abuse “I think it was her way of caring,” he says Blumenthal returned to the UK to clear out her home He found a cabinet filled with news articles about him and his work and he took this collection as proof of her love “But she could never say she was proud of me And obviously I can’t talk to her about it now.” I ask how Blumenthal’s own children have reacted to the diagnosis ‘Hello…’ He didn’t seem very surprised.” Blumenthal’s son And they haven’t shown any signs of bipolar.” Still standing: Heston Blumenthal Photograph: David Vintiner/The ObserverBlumenthal was born in 1966 in London His father was a businessman who suffered financial ups and downs His mother was a secretary who often worked alongside her husband the family lived in a basement flat at the address 1 Hyde Park and on at least one occasion Blumenthal and his sister accompanied his grandmother A curious boy with interests different to his peers “It was a comfortable life,” Melanie told me later When Blumenthal was 16, he visited L’Oustau de Baumanière a three-star Michelin restaurant in Provence but also the restaurant’s theatre: the waiters in bow ties She “made good use of the pressure cooker,” he has written But he “grew up in an era when Britain’s gastronomic reputation was at an all-time (and largely deserved) low.” sometimes making dishes for dinner parties organised by his parents For a while he worked odd jobs and cooked at the weekend “trying to reproduce whatever had caught my imagination,” on further trips to France He opened the Fat Duck with almost no experience of working in a kitchen which mixed scientific precision with avant-garde flair Several of his early dishes – including snail porridge and instantly became culinary and cultural touchpoints “There appears to be no culinary shibboleth that Mr Blumenthal will not challenge and no limit for his search for a better way.” Blumenthal never considered the possibility of receiving three Michelin stars “I thought maybe one day I’d get one,” he says “That was it.” Asked if he has ever strived to be great “I wanted to be… I guess I wanted to be understood.” A couple of weeks after I meet Blumenthal in Bray rumours of which had been relayed to me since our first conversation by friends and acquaintances (Fry used cocaine to upswing from depression and alcohol to calm the highs of mania; Blumenthal did not drink.) He goes on ‘I’m not OK.’ And there is this automatic thing to try to self-medicate.” A psychiatrist will tell you that cocaine can mimic behaviour commonly experienced during a manic episode while adding that people with bipolar are more likely to engage in reckless behaviour that everything is OK.” She looks at Blumenthal and then back at me Everything was escalatingMelanie BlumenthalI ask Melanie what it was like to be aware that Blumenthal was unwell while he couldn’t accept it “Would you say you felt lost?” Blumenthal asks so I continue the conversation with Melanie Then from September or October everything became more intense.” Blumenthal was due to finalise some paperwork relating to the estate of his parents And he was planning a belated celebration of the lives of his mother and sister it “became difficult to get Heston’s attention,” Melanie says I could see it was at this point that everything starts to accelerate.” Melanie sensed Blumenthal’s loss had become too much to bear who once worked as a manager of mental health centres in France he knew immediately that something was wrong He and Melanie also noticed that Blumenthal was speaking more and more about his family She supposed it was an effort to explain away his behaviour It was as though Blumenthal had not yet processed his grief Blumenthal told me he was admitted to hospital on 12 November “which was his sister’s birthday.” Blumenthal met Melanie in 2021 in Val d’Isère She met neither of his parents or his sister “His memories [of family] are changing at the moment He’s starting to remember more and more things.” I ask how it felt to have made the decision to have Blumenthal sectioned Sectioning someone is removing their freedom It is me saying he wasn’t able to take care of himself.” She has worried that onlookers would suppose she was attempting to take control of his life ‘Is he going to understand?’ I hope he understands.” “It’s kind of forged us closer,” he told me of their relationship “You could argue that I’m grieving for where I was before,” and yet he is coming to accept his new situation: more calm and less “vocalising of ideas.” At the Fat Duck he has surrounded himself with old colleagues he has worked with for many years in an attempt to recover a kind of professional stability And he is returning to the restaurant more frequently now than he has done over the past 20 years while I am taking my young children to school When I call back he is eager to clarify points from our previous conversations For a while we talk politely around the subject of perception – how his story is likely to be received by a public that has until now associated him with a kind of culinary genius – and I sense his nervousness “I have been very open with you.” It is an effort and perhaps an attempt to influence what comes from our discussions He had earlier told me that “to open up is difficult especially for men,” and yet he seems to relish the responsibility of becoming a kind of spokesperson The Fat Duck celebrates its 30th anniversary with the return of the à la carte menu (thefatduck.co.uk) If you have been affected by any of these issues, please call Samaritans on freephone 116 123 or contact Mind, or visit Bipolar UK The subheading of this article was amended on 17 March 2025 because an earlier version referred to Blumenthal being “sectioned by his wife” To clarify: his wife sought medical help and he was then sectioned This is the archive of The Observer up until 21/04/2025 The Observer is now owned and operated by Tortoise Media the chef said he had received a positive diagnosis for attention deficit hyperactivity disorder (ADHD) “Those with ADHD are people with extraordinary and incomparable ability; however because of the traditional way of working they are unable to express the brilliance they could bring to British business I hope that talking openly about my mental health will raise awareness of the issue and I want to fight to highlight the contribution that neurodivergence can make in the workplace innovative and exciting part of my work is because of my neuro divergence; it is my superpower The world needs to move beyond anachronistic and archaic superstitions about perceived difference to embrace the opportunities afforded by these conditions eight months after he was admitted to a psychiatric clinic he broke a taboo: that of bipolar disorder Blumenthal was diagnosed with type 1 bipolar disorder which is a manic phase potentially followed by shorter depressive periods The chef now takes medication to stabilize his mood The feedback caused Blumenthal to retrace many stages of his career coming to reinterpret and decipher many of his past behaviors “The more I understand what it's all about the more I can go back and look at my past For 10 years I worked 120 hours a week because I had no choice Throughout my career I always wanted to love every single person then if someone moved even a post-it...bang I would immediately get angry at the world It was a constant up and down between creativity and excitement I had become a danger to myself and also a potential danger to the people around me watching a TV series like “The Bear” can be deeply disturbing yet mental health in fine dining kitchens still remains a huge black hole It is hoped that such a sensitive confidence from a globally recognized chef like Blumenthal - who boasts three Michelin stars one at Hind's Head and Perfectionists' Cafe - will touch the hearts of all those working in the hospitality industry deep down Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy Rianne Shlebak There are some nice touches—like the never-ending slices of complimentary sourdough and softened, perfectly salted butter. But then comes a £60+ piece of halibut that’s so bland it could’ve been boiled in tap water, and three roasted cauliflower florets and a dollop of shiitake dressing for another £50. Coupled with long gaps between courses, and not much else going on in terms of experience, dinner becomes a drag.  Triple Cooked ChipsThese, dipped in ketchup, are excellent. No notes. photo credit: Rianne Shlebak Our favourite affordable fine dining meals tasting menu restaurants that are actually worth it Rianne has been searching for London's best sweet treats and eating every thin-crust pizza in sight since 2019 LONDON'S “best restaurant” has closed its doors a year on from celebrating serving up “low-key” Michelin-star food for a decade Shoreditch-based restaurant Lyle's is closing its doors after 11 years despite being a fixture on the World's Best Restaurant List since its opening in 2014 the fiercely no-frills concept offered a set menu averaging around £50 - radically cheap in the world of fine dining Despite the pared-back approach, SquareMeal's restaurant guide named it the best in the capital last year it placed at number 33 on the World's 50 Best Restaurants list in 2021 Heston Blumenthal-trained restaurateur James Lowe’s announcement that his Shoreditch-based restaurant will close on May 18 has sent shockwaves through the culinary world Legendary chef Lowe will part ways with the group to work on an “exciting upcoming solo project,” with more details to come soon.  Despite Lowe's aversion to mainstream TV appearances, the restaurant was frequented by A-listers such as Jake Gyllenhaal. In an extended farewell to its fans, the restaurant will serve up a carousel of its most popular dishes over the next few weeks before closure. He told Squaremeal how his sous chef said he was the “most miserable chef to ever win a star.” People are going to expect Michelin dining and be like Nevertheless, consistently flooded throughout the decade for "singular" chefs' culinary delights Although James insisted that there was “nothing vaguely rock and roll” about his "edible day dreams" James said:  "I couldn’t be prouder of everything that we’ve accomplished at Lyle’s over the last eleven years I want to say an enormous thank you to all members of the team It’s been a privilege to have worked with so many brilliant people “Lyle’s has also allowed me to work with some of the best fishermen, artisanal producers and farmers in the UK “To evolve our food alongside them has been a journey that’s kept me inspired year after year Lowe didn’t elaborate on the reasons for the closure independent” project was in the works - and more details would be released soon This comes as a slew of other fancy kitchens are closing their doors, with Great British Menu Chef Scott Smith announcing his Michelin-listed restaurant, Fhior, is closing just yesterday. Despite rising through the culinary ranks at lightning speed, he shunned TV work, preferring to focus on just serving up what the Times described as “restrained, elegant food in an airy, austere setting.” the partner he originally opened Lyle's in 2021 he invited world-famous chefs such as Sota Atsumi from Maison Paris and Daniela Soto Innes of Cosme and Atla New York City to guest star at Lyle's over the years Fascinatingly, the darling of the British food scene had little interest in food as a child and subsisted almost exclusively on bacon He told SquareMeal: “There was always the joke about how the kid who only ate bacon started cooking and opening a restaurant.” After graduating from university, he secured a place on the British Airways pilot training scholarship scheme - but then 9/11 happened and the training was deferred a year he worked as a waiter in East London’s Wapping project and he pivoted from the cockpit to the kitchen After having one of the most “mind-blowing meals of (is) life” at Heston Blumenthal’s iconic “bonkers” restaurant he secured a day's work experience at the three-Michelin-starred restaurant he simply pitched up every day until they relented After a five-year stint at St John Bread and Wine he achieved his dream of opening a restaurant by the age of 30 his “back to basics” approach was labelled “boring” and made fun of as a pretentiously East London hipster the maverick consciously made the spot as “anti-Michelin” as possible cut the size of the menu and refused to pomp and fluster that usually accompany high-end dining Honouring the restaurant's tenth anniversary last year, he told ResturantOnline: "The principle of the restaurant has remained - honesty "The places that really inspired me were The Fat Duck He hinted that Lyle's might be in trouble confessing: "I had in my head that 10 years in things would be supersmooth that we would have a strongly established culture and wouldn't worry about day-to-day trade or getting people in we are down in numbers every month on last year "Maybe I should have done that TV stuff that people said I should have done you'll know the 4resturant's in trouble if you ever see me on weekend TV." He never did succumb to the lure broadcast But sadly he the restaurant has become another casualty of the pressures on the hospitality industry The British Retail Consortium has predicted that the Treasury's hike to employer NICs will cost the retail sector £2.3billion Research by the British Chambers of Commerce shows that more than half of companies plan to raise prices by early April A survey of more than 4,800 firms found that 55% expect prices to increase in the next three months up from 39% in a similar poll conducted in the latter half of 2024 Three-quarters of companies cited the cost of employing people as their primary financial pressure The Centre for Retail Research (CRR) has also warned that around 17,350 retail sites are expected to shut down this year It comes on the back of a tough 2024 when 13,000 shops closed their doors for good already a 28% increase on the previous year director of the CRR said: "The results for 2024 show that although the outcomes for store closures overall were not as poor as in either 2020 or 2022 Professor Bamfield has also warned of a bleak outlook for 2025 predicting that as many as 202,000 jobs could be lost in the sector "By increasing both the costs of running stores and the costs on each consumer's household it is highly likely that we will see retail job losses eclipse the height of the pandemic in 2020." Our journalists strive for accuracy but on occasion we make mistakes. For further details of our complaints policy and to make a complaint please click this link: thesun.co.uk/editorial-complaints/ Open menuHomeNewsHeston and a million more – why greater awareness of Bipolar Disorder is an urgent health priorityResearch Fellow Buse Beril Durdurak and Professor Steven Marwaha look at the increased risk of suicide for people who have Bipolar Disorder Bipolar disorder (BD) is a complex and highly variable condition, affecting approximately one in 150 adults worldwide according to the World Health Organization. Typically it is unrecognized and untreated for up to 10 years after onset One of the most pressing yet under-discussed aspects of BD is the significantly increased risk of suicide. Research consistently shows that individuals with BD are at a much higher risk of suicide compared to the general population, with estimates suggesting that up to 60% of persons with BD attempt suicide at some time over their life, and suicide fatalities occur in 5%–20% of adults with BD public awareness and effective intervention strategies remain inadequate and this needs to change A significant barrier to effective suicide prevention in BD is the pervasive stigma surrounding both the disorder and suicide itself Many individuals with BD face discrimination which can discourage them from seeking help or disclosing suicidal thoughts Public figures speaking out about their experiences with BD can help shift the narrative. The recent discussions about Blumenthal’s experiences with BD have reignited conversations about mental health While such disclosures can be instrumental in raising awareness they must be accompanied by a broader societal effort to provide accurate information and improve access to mental health care In England we know that experiences accessing care and the provision of specific and effective treatments for the condition are sub-optimal Blumenthal’s story is a crucial reminder that BD is not just about mood swings It is a serious condition that requires medical attention Public figures speaking openly about their diagnosis can help break down stigma encouraging more individuals to seek help before their symptoms escalate to crisis levels This is a one of the key focuses of the Bipolar UK Suicide is unpredictable and it is unlikely that there is a single simple pathway to fully understand this process it could be possible to intervening before it is too late Several factors may contribute to the elevated risk of suicide in BD patients, including a younger age of onset of illness, childhood trauma, longer periods spent in the depressive phase of illness increase the likelihood of suicidal behaviour in people with BD, and a family history of mood disorder There is also evidence regarding the role of genetic variation in suicidal behaviour in BD. Research shows that a total of 16 genes have also been shown to be differentially expressed in individuals with BD with a history of completed suicide attempt when compared with individuals with BD with no suicide attempt. diagnosis in BD often involves prolonged delays This may involve inappropriate treatment and prolong suffering contributing to increased suicide rates Individuals with BD often also have anxiety disorders, substance use disorders, ADHD and personality disorders, all of which contribute to increased suicide risk. Substance use and ADHD as they can impair judgment and increase impulsivity individuals with BD frequently struggle with sleep disturbances which are increasingly recognized as a key risk factor for suicide Physical health conditions also intersect with suicide risk in BD. A growing body of evidence highlights the high prevalence of metabolic disorders and chronic pain conditions in BD patients lower quality of life and contribute to feelings of depression and hopelessness Research on treatments specifically aimed at suicide prevention remains highly limited primarily due to clinical and ethical challenges most trials tend to focus on assessing clinical efficacy rather than directly addressing suicide prevention Among potential treatments, one crucial area of focus is lithium, a mood stabilizer that has consistently been shown to reduce suicide risk in BD patients. Studies suggest that lithium not only stabilizes mood but may also have neuroprotective and anti-suicidal properties concerns about side effects and the issues with long-term adherence could be limiting its use Over the last few decades Lithium use in the UK and in Europe has declined despite the strong evidence for Lithium Suicide prevention in BD requires a multi-faceted approach, integrating medical treatment, psychological support, and broader public health and social interventions. As research continues to shed light on the underlying mechanisms driving suicide risk in BD, it is imperative that public health efforts prioritize early detection, targeted treatments, and anti-stigma campaigns. With greater awareness, better treatment options, and a commitment to breaking the silence surrounding BD and suicide, we can work towards a future where every individual with BD can receive the support they need. © 2025 Country & Town House.All rights reserved Heston Blumenthal puts the lowly roast potato at the centre of his brand new Sunday Roast at Dinner by Heston Blumenthal at the Mandarin Oriental But does he strike the right balance between elevated fine dining and a classic comforting roast Rebecca Cox was at the first seating to find out Brits, particularly Londoners, are on the whole pretty open when it comes to experimental cuisine. But mess with our Sunday roast potatoes Which is why I approached Heston’s ‘Roast Potato Time’ with a little apprehension Would switching from a cosy pub serving up meat and two veg to a two-Michelin-starred restaurant with a chef famed for smoking creations and snail porridge really cut the mustard Sunday roasts are about giant Yorkshire puddings swimming in gravy the perfect cut of meat (or veggie alternative) a generous selection of seasonal vegetables Sunday roasts are about a plate loaded with crispy with the optional second course – the first and probably last time I’d recommend shelling out £15 for a potato This supplementary addition summarises the Heston roast experience beautifully hearty roast in multiple locations across the capital for under £30 Can you enjoy a signature triple cooked roast potato topped with a generous serving of caviar as a pre-roast snack anywhere else Two bites of heaven that I will be thinking about longingly for many weeks to come as I diligently peel spuds (to be cooked twice not thrice) for mine and my son’s post-footy Sunday dinner the pre-dinner snack is Heston’s take on the classic prawn cocktail a mouthful of lobster and lettuce in Marie Rose sauce in a light pastry cup topped with caviar you can choose from the ‘Meat Fruit’ (mandarin ‘Hay Smoked Salmon’ with a lemon salad or the ‘Salamagundy’ (beetroot salad with pickled walnuts) accompanied with a sweet fruit curd and beautifully presented as a mini mandarin Having been lucky enough to grow up enjoying my mum’s generous Sunday roasts every week without fail – I still go whenever I can – I worried that Heston’s fine dining offering might be style over substance I’d turned up nursing a little bit of a hangover But substance was far from lacking: plates of perfectly cooked finest quality British meat arrived alongside crisped Yorkshire puds gravy and yet more fluffy tripled cooked roast potatoes Pudding is where Chef Heston adds his flair Sambocade (a cheesecake served up alongside delectable pickled blackberry and smoked candied walnuts and sorrel) or my pick a mouth-watering bittersweet chocolate hit served with tart lime jam you could go for the British Cheese course instead This is the ultimate fine-dining Sunday roast experience for those that crave British comfort food at its highest possible level The ‘Sunday Roast Potato Time’ Dinner by Heston Blumenthal is priced at £98 and is available from 13 October on Sundays from 12pm until 3pm Mandarin Oriental Hyde Park, London | Dinner By Heston Blumenthal  Δdocument.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe to Country & Town House in print or the app to make sure you get the very best of property, interiors, style, food and travel every month. 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Read our Privacy notice Heston Blumenthal has said he is back in the kitchen and “thinking more clearly” as he embarks on a new ambassadorial role following his diagnosis with bipolar disorder The TV chef and restaurateur said he hopes to change perceptions in his new role as an official ambassador for Bipolar UK The 58-year-old said that since speaking publicly about his diagnosis he has received thousands of messages from people living with bipolar “I laughed out loud after receiving a message from a woman who told me that during a manic episode she thought the TV was talking to her,” he told the PA news agency “The reason I laughed out loud was because I experienced the same thing.” bipolar is an episodic disorder characterised by sometimes extreme changes in mood and energy which has the highest risk of suicide of any mental health condition Blumenthal was admitted to hospital because of the condition in late November 2023 famous for his experimental dishes such as snail porridge and bacon and egg ice cream said medication he has been taking for bipolar initially dulled his culinary imagination “When I first came out of hospital the medications were so strong I was zombified – I had no energy at all,” he told PA “As my medications have been changed and my levels of self-confidence and self-awareness have gone up I realise my imagination and creativity is still there “It was at levels that were so extreme before… looking back I can remember during my manic highs I was interrupting myself with ideas.” Blumenthal runs a number of award-winning restaurants, including the three Michelin starred The Fat Duck in Bray, Berkshire, and said he is more involved with the restaurant than he has been in years. “I sort of got tired of cooking, and after my hospitalisation, I spent the last year stabilising from it with the medication,” he said. “I had lost my flow of things in the kitchen but it’s coming back – I have more clarity, I’m more lucid and I’m thinking more clearly. “I’m now more involved with The Fat Duck than I’ve been for a long time.” Embarking on his new ambassadorial role, Blumenthal emphasised the importance of support from loved ones and self-awareness in managing his symptoms. He said he wants to work with Bipolar UK, a mental health charity, to encourage early diagnosis so people living with the condition can enjoy a better quality of life. “I was diagnosed about 15 months ago but I realise I’ve had it for years,” Blumenthal said. “Diagnosis is so crucial because it changes the perceptions of the people around you and it also helps you to understand your behaviour and how the condition presents itself via symptoms. “If you don’t have the diagnosis then your behaviour can seem very strange to others so of course there’s a stigma around this because we all want to be perceived as normal.” Bipolar UK estimates more than a million adults in the UK have bipolar disorder, around 30% more than the number of people with dementia, but it is estimated at least half a million people more are undiagnosed. Blumenthal previously received a positive assessment for attention deficit hyperactivity disorder (ADHD) in 2017. Before his 2023 hospital admission he said he experienced hallucinations and suicidal thoughts. “I had suicidal thoughts which didn’t make sense, I hallucinated a gun on the table I could pick up,” the chef said. “When bipolar gets extreme you can have visual hallucinations, you can also hallucinate sounds. “I could hear a sound that’s outside my head – it could be a piece of music or somebody talking.” Blumenthal, who was awarded his first Michelin star aged 32, said kitchens are generally much more supportive than they were 20 years ago. “You still have ones where somebody will scream and shout, but they are generally a much better space to be in now,” he said. Blumenthal said he worked 120 hours a week for the first 10 years of his career and recognised that stresses in the kitchen can lead to poor mental health for chefs. “When you start cooking, you really do start from the bottom up, and that can be a lonely place,” he said. “You’re also in an environment where you feel you can’t speak up.” Blumenthal has credited the support of his wife, along with medication and therapy, for helping him to manage his condition. Simon Kitchen, chief executive of Bipolar UK, said: “It’s an honour to have Heston onboard as an ambassador. “We hope that his experience will encourage more people to seek help if they are struggling with their own diagnosis or are in the process of seeking one.” The chef spoke with This Morning hosts Cat Deeley and Ben Shephard to mark Bipolar Awareness Month Showbiz Sign up to our free weekly newsletter for exclusive competitions I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice Heston Blumenthal has opened up about his struggle with bipolar disorder recalling suicidal thoughts and hallucinations in a powerful interview on This Morning The 58-year-old chef spoke with hosts Cat Deeley and Ben Shephard to mark Bipolar Awareness Month which affects an estimated 1.2 million people—though he believes many more remain undiagnosed Blumenthal was diagnosed 14 months ago after being sectioned by his wife following a period of intense hallucinations and extreme mood swings The Michelin-starred chef revealed that stepping away from the kitchen gave him more time which led to an increase in manic episodes he’s determined to raise awareness and encourage open conversations about mental health it's quite a classic symptom of being in a mania stage you can hallucinate sound Blumenthal shared that he is on a mission to break the stigma around bipolar disorder admitting he had "no idea" he was living with the condition until his diagnosis Reflecting on the moment he was sectioned 14 months ago, the chef shared: “I was diagnosed with ADHD in 2017, so there is quite a big cross over with ADHD and Bipolar I really didn't think about it until having sort of manic highs and dropping to these lows.” He described the highs as feeling invincible much like a child having a tantrum after a minor disruption for making the difficult decision to have him sectioned acknowledging her role in getting him the help he needed Corrie star Jack P Shepherd appears to spoil his character’s exit from soap Who is Kieran Culkin's wife Jazz Charton Heston Blumenthal: My wife sectioning me is the best thing to happen to me Meet the entrepreneur turning plastic waste into something wonderful He continued: “I think that I was so consumed when on the manic highs it was the best thing that could have happened to me - being sectioned The TV chef added: “She didn't know if I'd blame her so much then on medication that is continually being tweaked now I am definitely in the process of stabilising.” After a challenging year, the chef is on the road to recovery and has returned to work. He first spoke publicly about his mental health journey in 2024 on The One Show Heston married Melanie in 2023 and is a proud father to three children—Jack and Jessie—whom he shares with ex-wife Zanna Blumenthal He also has a six-year-old child with former partner Stephanie Gouveia If you are experiencing feelings of distress, or are struggling to cope, you can speak to the Samaritans, in confidence, on 116 123 (UK and ROI), email [email protected] or visit the Samaritans website to find details of your nearest branch Prince Louis steals the show at VE Day parade as he keeps dad William looking sharp and mimics brother George Prince Louis steals show with sweet antics at VE parade Ukraine 'launches stunning Kursk offensive' in major blow for Putin ahead of Victory Day celebrations Ukraine 'launches stunning Kursk offensive' in blow for Putin VE Day 2025 fashion: best looks from the day VE Day 2025 fashion: Princess of Wales to Lady Victoria Starmer New visa crackdown as Home Office plans to restrict applications from nationalities most likely to overstay New visa crackdown as Home Office plans to restrict applications London student nurse's roommate charged with her murder in Texas after fatal stabbing 'in row over cat' Roommate charged after London student nurse stabbed to death in Texas We provide bulletins and programmes for radio stations around the world TV chef Heston Blumenthal says he believes that his wife sectioning him is the “best thing” that could have happened as he pushed for awareness on him living with bipolar disorder who presented Channel 4 shows Heston’s Fantastical Food and Heston’s Feasts has taken on a role as official ambassador for Bipolar UK after he was diagnosed with the mental health condition in November 2023 under the Mental Health Act (1983) and can be treated without their agreement as they “need urgent treatment for a mental health disorder and are at risk of harm to themselves or others” Blumenthal opened up about his bipolar symptoms on BBC One’s morning programme BBC Breakfast saying he “hallucinated a gun on the table” and “thought the TV was talking to me” He added: “This wasn’t all the time and being sectioned was the best thing that could happen to me.” Blumenthal said it “was really difficult” for his wife He said: “She had to decide how I would take it and … my response was but I never thought I was going to be diagnosed as being bipolar “And they weren’t right for me and they weren’t right for the people around me that … cared for me.” Blumenthal said that “there was a 20-year period where (my imagination) was running riot in a positive way” noting his out of the box creations he made while helming the three Michelin-starred restaurant The Fat Duck and making coming up with recipes for bacon ice cream and triple-cooked chips “I’ve also got (behaviour condition) ADHD and the combination of those two – they compound things,” he added “So I don’t know how much of my bipolarism Someone asked the other day: If there was a button I could press to turn off my bipolar – would I press it Blumenthal says when he looks back to before he was sectioned and realised that “a lot of things I did were slightly bizarre or quite extreme He added: “This is a really big thing because every person … that has bipolar there was a big group of people around them that have to live with it “So I thought that everything was was normal and I’ve done a lot of work on myself I can look back and see how extreme things got.” Blumenthal said he was in a “lucky position to give something back” as he becomes the ambassador for the charity and hopes to change perceptions in his new role – Samaritans are available on 116 123 or at samaritans.org/how-we-can-help/contact-samaritan/ or email jo@samaritans.org the series final of the masked singer secured an average of 6.3 million viewers as part of the #onestepgreener campaign for cop26 the classic children’s characters are joining forces with sir p.. For breaking news and details of our latest offers If you are interested in receiving bulletins from Radio News Hub or would simply like to find out more please fill in the form below We operate on annual contracts - spread the cost is available Please check this box if you are happy for us to store your details for future contact 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.    trailing off before picking up his train of thought “I had a problem with that title for years The definition of gastronomy is the art and pleasure of getting 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 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.   “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’.”   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 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 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 It’s also not a screaming kitchen,” she adds.   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 and making poor lifestyle choices – always in search of the dopamine hit that many people with ADHD seem to be lacking.   The couple agree that Heston’s mental health is in a much steadier place right now; something he puts down to eating well “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 Melanie can spot if my excitement levels are going towards manic state.”   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.   he admits: “I look back on the manic moments – they were so manic 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.”   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 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 Find out how to subscribe to Enable here TV chef and restaurateur says it is ‘too soon’ to watch high pressure depictions of kitchen life after diagnosis this year Heston Blumenthal has said he fears that watching the high pressure depictions of kitchen life in the TV series The Bear could trigger a bipolar episode The restaurateur and TV chef announced he was diagnosed with the mental health condition earlier this year after receiving a positive assessment for attention deficit hyperactivity disorder (ADHD) in 2017 runs restaurants including the three Michelin-star Fat Duck two Michelin-star Dinner by Heston Blumenthal He said he has not been able to watch the award-winning series The Bear as it depicts the highly pressurised atmosphere in the kitchen Blumenthal told BBC Newsnight: “There’s a couple of the big chefs that I know who have been involved in the consulting of it I’m hoping that one day I’ll be able to watch it added that he had not watched the show “because I think it is the biggest trigger for Heston’s condition” Bipolar disorder is a severe mental health condition where people have extreme mood changes Some people experience more periods of high mood or mania Stress and not getting enough sleep can trigger these episodes While many people are undiagnosed, the charity Bipolar UK says there are 1.3 million people with the disorder in the UK Blumenthal was sectioned in October last year after a mental health crisis in which he experienced mania had suicidal thoughts and became hallucinatory He has previously said he wants to talk about his condition to raise awareness and reduce stigma which refers to mania potentially followed by shorter depressive periods and now uses medication to stabilise his moods He has also reflected on whether there were signs earlier in his career Blumenthal said he worked 120 hours a week for the first 10 years of his career “I was sleeping 20 hours in a whole week,” he said and I was getting up at five o’clock in the morning Blumenthal said he did not see his diagnosis as “all doom and gloom” describing it as "part of who I am" He announced he was diagnosed with the mental health condition earlier this year after previously receiving a positive assessment for attention deficit hyperactivity disorder (ADHD) in 2017 Bipolar is a severe mental health condition that affects the mood and can cause it to swing from one extreme to the other Mr Blumenthal runs restaurants including the three Michelin star Fat Duck two Michelin star Dinner by Heston Blumenthal ShareSaveMoment BBC programme sparks memory of man with dementiaThe use pictures or music to evoke a response in people living with dementia can help start a conversation with loved ones and carers. 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Entrants from the finest hotels and restaurants across the UK and Ireland took part in a series of interviews before 10 chosen scholars were tasked with preparing a three-course lunch at the Corinthia Hotel in London to a table of VIP guests Condon was presented with her title in front of more than 200 guests from across the hospitality sector She said: “I’m so happy and totally lost for words It’s an absolute privilege to work in this sector and do what we do The opportunities this profession can provide is incredible and we’re all so fortunate to be able to work with some incredible people Condon will receive coveted professional development with various global work placements and training afforded to few others Her fellow finalists will also benefit from work experience at a number of prestigious hotels and restaurants including the Mandarin Oriental Bangkok and the the three Michelin-starred Waterside Inn in Bray There are also food and wine trips to Porto and Champagne for the finalists alongside a bespoke development programme at the Hospitality Business School in Lausanne said: “It is extremely encouraging that so many young people with such fantastic talent are joining and flourishing in our industry It’s also wonderful to see so many business leaders willing to set aside their time and resource to help them build their careers and invest in their future "We had a record number of winning finalists this year which demonstrates how standards in our sector are improving year on year Amount of five-year-olds with rotting teeth rising in parts of England – data ‘Highest level’ of security given to wind farms Rebekah Vardy bid to access more documents is ‘fishing expedition’ Don’t miss this free immersive light experience at Westfield London "It is also hugely important to note that our 'Team Gold' is now made up of around 100 people The opportunities for development that this has opened up for our alumni both in the UK and globally has been remarkable." thegoldservicescholarship.co.uk/ Register  Login The junior assistant manager at the two-Michelin-starred restaurant was named as winner at a ceremony at Claridge’s hotel Isabella Condon from Dinner by Heston Blumenthal has been named the 2025 Gold Service Scholar The junior assistant manager at the London restaurant was announced as the winner of the prestigious front of house award at a ceremony at Claridge’s hotel attended by senior industry figures assistant restaurant manager at the Corinthia London’s Northall restaurant head waiter at Belmond Le Manoir aux Quat’Saisons in Oxfordshire were named highly commended winning finalists They were among 10 finalists who competed in the competition’s final in January This saw them serve a three-course lunch at the Corinthia London which included dishes devised to test their service skills and demeanour at the table Gold Service Scholarship chair Alastair Storey said: “It is extremely encouraging that so many young people with such fantastic talent are joining and flourishing in our industry “We had a record number of winning finalists this year which demonstrates how standards in our sector are improving year-on-year.” Along with the commended winning finalists Condon will benefit from work experience at venues such as the Mandarin Oriental Bangkok and Hong Kong and the three-Michelin-starred Waterside Inn in Bray all 10 finalists will be offered professional development opportunities including a trip to Porto with Graham’s Port a development programme at EHL Hospitality Business School in Lausanne and the opportunity to work at a garden party at Buckingham Palace All winning finalists and semi-finalists also automatically join what is known as ‘Team Gold’ the alumni of the Gold Service Scholarship Storey added: “It is also hugely important to note that our ’Team Gold’ is now made up of around 100 people The opportunities for development that this has opened up for our alumni has been remarkable.” The Gold Service Scholarship 2025 finalists    Sign Up Jacobs Media is a company registered in England and Wales You can enable subtitles (captions) in the video player I had read a book written by an American guy called On Food and Cooking: The Science and Lore of the Kitchen he said - he was talking about cooking steak - that browning the meat doesn't keep in the juices That's like finding out Father Christmas isn't real So once I discovered this fact that I thought was sacrosanct in cooking what other things have I been learning about that aren't real And one of my mates and I are going out to the pub how do you get a chip to be really light and fluffy on the inside and crispy on the outside I had the idea of doing something with the roast potato that I'd had in my head for a few years I suppose I'd say my obsession began like most other peoples most people say it's their mum's or their grandmother's potatoes are the best I'd loved roast potatoes since I was a kid All of those can basically be cooked in advance and So you have to make everything else be ready at the same time as the potato I'm the head chef here at Dinner by Heston we're going through Heston's classic triple-cooked roasty we start off with the most important ingredient So we use Agria potatoes here in the restaurant But they have a lower water content than other potatoes And in the process what we're trying to do is draw out as much moisture as possible and then end up having the really crispy potatoes So if we start off with a potato that's got a lower water content it's starting to do some of the job for us We keep all these sharp edges because all the edges start to crack And then they roast up and go extra crispy at the end We don't want to cut the potatoes too small because And if we start too small you end up with a tiny potato at the end So this is the kind of size we're looking for we don't have some that are raw and some that are overcooked So we've got a pan here with just some cold water So we start the seasoning process of the potato right from the beginning We just put those potatoes into the cold water with the salt We want to bring it up to the boil as quickly as possible Once they come up to the boil we're just going to gently simmer them for about 15 to 20 minutes until they're almost falling apart If you've got green beans or cabbage or carrots try and get a bit of gut strength and leave them in for five to 10 minutes after you want to take them - longer than you want to take them out So everything has been built for the potato a lot of the last impurities from the potato will rise at the top We want to make sure we do this before the potatoes start boiling If it starts boiling then the boil can actually roll that starch back into the water So we want to make sure we take all that off before the full boil starts We're just going to turn it down to a medium-high heat to start the cooking process we're stirring them every couple of minutes This really helps with starting to break up the edges as they cook you can start to see the cracks appear on the outside We're going to keep stirring because we want more of those And we want them on every edge and on every crack I think a lot of people don't boil them enough That leaves a lot of the moisture so that then when you go to roast them all of that moisture will push its way out to the outside of the potato Some people try and fix this by coating in flour or cornflour to try and get crispy edges But if you just cook the potato a little bit further So right now the potato has already come out you can see how it's really starting to ruffle up The way to check if it's ready is if you push really hard you should be able to really break the potato So that means we know that it's ready to come out So we're just going to take them out really gently which are going to be perfect for the next stage We're going to pop them in the fridge or blast chiller once they're chilled we're going to put them in the fryer So we have the fryer set here to 135 degrees And we have a combination of a neutral oil and beef fat And we're going to fry these for about 13 to 14 minutes on the low temperature you can put in as well because they end up going even extra crispy or they can be a little snack along the way for the chef If you're doing this at home and you don't have a fryer what you can do is just turn your oven up nice and hot Make sure you put a generous amount of the fat or oil in the tray And you can kind of fry or roast them in the oven these have been fried for about 13 minutes they're ready to come out back onto the cooling rack They're going to go back into the fridge until they're cold now we have the potatoes fully cold after the second fry And we're going to put the potatoes back into the fryer for the last So when we prepare the beef ready for roasting we trim off all the excess fat And then we've infused that with some garlic And then we're just going to drizzle that on the potatoes to finish And that gives it that really nice roast herb potato flavour these are all the extra crispy edges we were looking for from all the cook these are the finished triple-cooked roast potatoes Maybe I should have gone out and eaten all those kebabs Connect with the land and hang out with animals at these urban oases focused on community, sustainability and experimental agriculture A barber’s chair in NYC is about more than a haircut — it captures the essence of the city. 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In his recent interviews with Newsnight and The Times the chef revealed he worked 120 hours a week for 10 years Chef Heston Blumenthal has confessed the intensity of working in a kitchen could have masked his bipolar disorder the chef revealed he worked 120-hour weeks for a decade because he felt he had “no choice” but to invest everything into his three-Michelin-starred restaurant the Fat Duck Blumenthal first opened the restaurant in a run-down pub in the village of Bray in 1995 It then became famed for its snail porridge nitro-scrambled egg and bacon ice-cream and salmon poached in liquorice gel The chef reached three Michelin stars in 2004 “Because the restaurant was young and I was getting up at 5am going into the kitchen and leaving at midnight it didn’t really expose itself – my bipolarity – when I was in the kitchen,” he said Blumenthal discussed this further in his interview with The Times last week in which he stated: “I don’t know how much my bipolar contributed to that 20 hours a week sleep Everything’s so exciting and fantastic and you don’t want to stop.” One year it was closed for Christmas and I had a back operation ’This is the first time we’ve done this together,’" he added He also told Newsnight his wife Melanie “saved [his] life” by seeking medical assistance on his behalf Melanie added: “During the first meeting with the doctor she said all of his vitals were through the roof; three or four years later he would pass away Having now had some time to process things Blumenthal sees his diagnosis as a surprise “but [also] a kind of relief” The couple revealed they have not watched the televised kitchen drama The Bear because of concerns it would “trigger Heston’s condition” Blumenthal told Newsnight: “I just don’t want that There’ll be lots of connections between me particularly because there’s a couple of the big chefs that I know – friends of mine – who have been involved in the consulting of it I’m hoping one day I will be able to watch it Posting on Instagram following his interviews with Newsnight and The Times the chef said: “I have been very moved by the outpouring of support and the challenges I’ve faced along the way and knowing it reaches and resonates with others is both humbling and inspiring “Whether it’s cooking or other ways of engaging with the world It is now part of the mission of me and my team at the Fat Duck Group to help raise awareness about mental health and neurodiversity.” bringing back his innovative spirit and ability to bring extraordinary dishes to life His new role as ambassador for Bipolar UK represents not only a commitment to the community but also a call to overcome prejudices related to mental health The chef has received thousands of messages from people with bipolar disorder; he recalls “I laughed out loud because the same thing had happened to me,” he said highlighting how sharing one's struggles can create unexpected bonds and solidarity Today Blumenthal acknowledges that the brigade has become a more serene place for chefs-but it was not always so "Stress in the kitchen can negatively affect the mental health of chefs and this can generate a great sense of loneliness and frustration You find yourself in an environment where you feel you can't even talk." Blumenthal worked 120 hours a week during the early years of his career a reality that contributed to stress and isolation "In a way I had grown tired of cooking and I spent the last year trying to stabilize myself with medication I had lost control of things in the kitchen but now I can do better-I have more clarity and think more clearly I am currently much more involved in The Fat Duck project than I have been in a long time." Heston Blumenthal's message is clear: the path to wellness is also through awareness and the importance of early diagnosis because it changes the way people see us and helps us understand our own behaviors reminding us that if you don't have the proper recognition of your condition your behavior can appear strange to others the celebrity chef reinvents himself not only as a creator of amazing dishes but also as a spokesman for a message of hope and resilience there is a chance to regain light and clarity and that the support of those close to us can make all the difference Foodservice Equipment Journal Heston Blumenthal’s three Michelin-starred restaurant is offering an à la carte menu for the first time in almost two decades to mark the establishment’s 30th birthday a new à la carte menu will feature the final appearance of Heston’s ‘Hall of Fame’ dishes – the last time these will be served in the globally renowned restaurant part of the esteemed chef’s hospitality group During its year-long anniversary celebration alongside a new version of the Journey tasting menu the restaurant will offer seasonal à la carte menus featuring four starters including some of Heston’s most legendary inventions The new à la carte menu will be priced at £195 for lunch and £225 for dinner It is intended to be an approachable way for guests to discover the culinary wonderment for which The Fat Duck is known the Journey tasting menu will be priced at £295 said: “The Fat Duck is not just a restaurant it’s a doorway to a world of insights and surprises and emotions And I’ve always wanted as many people as possible to experience that we can be more accessible to more people during this special anniversary year.” Heston added: “I’m incredibly proud that The Fat Duck has been at the forefront of culinary creativity for fully 30 years It’s a big birthday and a big moment in our history and I wanted us to celebrate those achievements but also bid adieu to them as we explore where The Fat Duck might go next “There’s a quote by Antoine de Saint-Exupéry that has always stayed with me: ‘Perfection is achieved but when there is nothing left to take away’ “Some of the dishes at The Fat Duck – such as Orange and Beetroot Jelly – have found that perfect form and this birthday is the ideal time to showcase that and then set them aside and concentrate on perfecting other dishes creating new ones and continuing to explore and experiment with every aspect of cooking and serving food “Maybe we’ll take some of these dishes on the road one day but for now they become part of my Hall of Fame.” and website in this browser for the next time I comment This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page See ya later parched turkey and sad roast tatties The mastermind behind three Michelin starred The Fat Duck shares his secret to festive success Don't already know how splendiferous we are? Read the Muddy Stilettos story We love to connect with like-minded brands and clients. If you’re interested in working with us click here for national and regional contacts. Whether you want to leave your feedback, ask a question or need help - click here to get in touch with us Reader Treats Terms & ConditionsRead our Privacy Policy and Terms & Conditions here. Copyright © 2025 Muddy Stilettos. All images © of their respective owners. CloseCelebrity chef Heston Blumenthal said his bipolar diagnosis is "not all doom and gloom" Shareclose panelShare pageCopy linkAbout sharingRead descriptionExplore more'It's not all doom' - Heston Blumenthal on bipolar diagnosis 00:01:07'It's not all doom' - Heston Blumenthal on bipolar diagnosis 1:07Up Next Watch: 'Any good?' Lineker kicks off 25 years as MOTD host 00:00:57Watch: 'Any good?' 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What's in the US-Ukraine resources deal 1:23Kamala Harris hits out at Trump in first major speech since losing election 00:01:18Kamala Harris hits out at Trump in first major speech since losing election 1:18Watch: Moment Columbia student Mohsen Mahdawi is released 00:00:46Watch: Moment Columbia student Mohsen Mahdawi is released Celebrity chef Heston Blumenthal has opened up on a shocking health ordeal that saw him hospitalised for two months said he experienced hallucinations and suffered suicidal thoughts The cooking pioneer was diagnosed with bipolar shortly after being admitted to hospital and is now taking on a front-and-centre role with a major charity associated with the disease He told Nana Akua and Ben Leo: “I ended up being hospitalised and I ended up being diagnosed with it within a few days of being in hospital Heston Blumenthal made the shocking admission on GB News “I was in hospital for two months and I came out around 13 months ago I realised that there are people who aren’t as lucky as me who have a platform to talk about it and deal with the stigma.” Describing how bipolar manifested itself in him Heston Blumenthal joined Ben Leo and Nana Akua on GB News “I thought the TV was talking to me and I was hallucinating stuff “It’s somewhere between Superman and Jesus Christ you think of saving the world and loving everybody It’s only now that I have come out of the other side and I can look back and see some character traits “My patience levels were almost non-existent it’s the effect on people around me and loved ones.” Simon Kitchen from Bipolar UK urged GB News viewers to head to their website to teach themselves the key symptoms of the disease the mental health condition is an episodic disorder which causes drastic changes in mood and energy They say it has the highest risk of suicide of any mental health condition It is estimated at least 500,000 people in the UK are undiagnosed The charity also says more than one million adults in the UK have the disorder about 30 per cent more than the number of people with dementia From Heston Blumenthal on the bipolar diagnosis that saved his life to FKA twigs and Charlotte Church on her retreat space in Wales: the best original photographs from the Observer commissioned in March 2025 Photograph: Gareth Iwan Jones/The Observer a film that not only pioneered the concept of the summer blockbuster but also tapped into the primal fear of the unknown lurking in the ocean Humans instinctively fear what they cannot see or understand much like children are terrified of the dark and what might be hidden in the closet Spielberg found his grain of sand—a simple yet deeply unsettling idea—on which to build a cinematic pearl that gripped audiences worldwide When people do hit the beach during the summer there is always a small nagging thought in the back of their minds: ‘What if I go out swimming and get eaten by a shark?’ Sometimes founded purely on the inability to see exactly what is coming The unknown is both a terrifying and alluring prospect one which we try to avoid in our everyday lives but seek out in our art literature and more being flooded with the notion One of the things that made Jaws an instantaneous classic and still referenced by modern-day filmmakers is its use of suspense the great white shark—affectionately referred to as ‘Bruce’ by the film crew on set named after Spielberg’s lawyer—doesn’t appear until one hour into the film we don’t actually see the shark even though it’s there How do we know about the shark’s imminent entrance John Williams’ classic soundtrack theme plays every time the shark is nearby Whether or not this suspense was a happy mistake due to the film’s budget it doesn’t matter; the film probably would not have worked as well if the shark had been overused Spielberg and his crew created three gigantic prosthetic mechanical sharks that malfunctioned a lot of the time, which would explain why the movie took a lot of time to finish. For Spielberg, his first major hit film was very much like shooting in the dark “I could have shot the movie in the tank or even in a protected lake somewhere but it would not have looked the same,” he said It would say a lot about the filmmaker that even though he was comparatively unprepared the movie would become a cult classic and a blockbuster hit and the two biggest challenges lay in the location for the shoot and the casting “I was pretty naive about mother nature and the hubris of a filmmaker who thinks he can conquer the elements was foolhardy but I was too young to know I was being foolhardy when I demanded that we shoot the film in the Atlantic Ocean and not in a North Hollywood tank” As to who would play his three main characters had recommended major star names to play the three roles Spielberg had offered the role of Quint to Lee Marvin Steven Sterling was a potential candidate for the role of professional shark hunter It would turn out that Sterling was in trouble with the IRS at the time Spielberg settled with Robert Shaw to play Quint Duvall believed that the shark-oriented phenomenon would be a hit but declined because major star and future NRA President Charlton Heston wanted the part of Chief Brody to fling his anime back into the stratosphere Having become a hero of multiple epics in the 1950s with The Ten Commandments and Ben Hur among his finest Heston was hoping to continue his heroic ascension allowing him a prestige that was hard to shake Planet of the Apes and Soylent Green had kept those hopes high Spielberg turned Heston down because of how hot his name was then who always played the winning hero in other films the audience would subconsciously associate Heston with the shark eventually losing the battle – the film’s end would be obvious Spielberg knew that the very essence of the movie lay in the unknown; to cast Heston would be to end the movie as soon as the opening credits rolled Heston was simply too obvious in the hero’s role It is unclear who first moved to distance themselves from one another but it would seem that Heston did not appreciate Spielberg’s sense of storytelling After hearing of the director’s intentions the veteran actor moved away from the role of Chief Brody and vowed he would never work with Spielberg even if the opportunity arose when Spielberg was making his 1979 film 1941 the filmmaker asked Heston to star as General Stilwell—Heston gladly declined labelled the movie unpatriotic and once again moved away from the project Blumenthal and his team are offering a proper pie-lovers menu featuring classics like Pork Pie with Piccalilli; Fish Pie and Chicken as well as Ham and Leek Pie – which was once voted the best pie in Britain He said: “The great British pie is an institution Everybody has strong opinions about it and a deep nostalgia for it – which is exactly the food that I like to explore and play around with “At the Hinds Head we have created many lovely and hugely evocative pies so if you’re looking for the perfect pub in which to have a pie this week – or indeed any week – ours is the one.” [email protected] 0208 948 3870 More than one in five people with neurodivergent conditions are not in employment research commissioned by Heston Blumenthal OBE has revealed The study carried out on behalf of the chef and restaurateur found that more than one in ten (11%) people in the UK have been diagnosed as neurodivergent But while more than half (56%) of those who are neurodiverse have full-time jobs and 23% work part-time 21% of them have no paid employment whatsoever The survey of more than 1,000 people asked neurodivergent people who worked part-time if they did so because of their diagnosis making it difficult to find full-time roles but 67% said that wasn’t the case and 9% preferred not to say Half of neurodivergent workers feel recruitment processes are unfair How to support the mental health of neurodivergent employees One in five neurodivergent staff experience discrimination the figure rose to 40% who said they were working part-time because their condition hindered them from gaining full-time employment But the figure dropped to 19% among neurodivergent women Nearly a quarter (23%) of respondents surveyed received a neurodivergent diagnosis between five and 15 years old while a fifth (17%) were diagnosed between 15 and 20 years old and three in 10 (31%) were diagnosed between the ages of 20 and 40 Smaller percentages were aged 40 to 50 years old or over 50 when they got diagnosed The survey also showed that more than one in ten (13%) believe they are neurodivergent but have not yet been diagnosed 9% are self-employed and 18% are not working Blumenthal said: “It is extremely disappointing that so many people in the UK who are neurodivergent are struggling to find paid employment These are individuals who are likely to have specialist skills that will enhance a workforce and improve productivity UK business is really missing out by not doing more to make it easier for people with neurodiverse conditions to contribute.” Receive the Personnel Today Direct e-newsletter every Wednesday Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Kavitha Sivasubramaniam is an experienced journalist editor and communications professional who has been working in B2B publishing for more than 17 years After graduating from Bournemouth University with a degree in Multi Media Journalism Kavitha started her career in local and regional newspapers before moving to consumer magazines and later trade titles she has been editor of a number of HR publications including Pay & Benefits Reward and Employee Benefits Journalist of the Year at the Willis Towers Watson media awards She was also named one of Each Person’s top 20 influential HR bloggers and managed a highly commended content team of the year in 2019 WATCH HERE: Danny Kelly takes aim at 'arrogant' Gary Lineker over BBC Gaza documentary Celebrity chef Heston Blumenthal has opened up about his bipolar diagnosis after it was announced he'd taken on a new role as an official ambassador for Bipolar UK Following his diagnosis with the condition in November 2023 the 58-year-old restaurateur hopes to change perceptions about bipolar disorder through his new position with the mental health charity Since speaking publicly about his diagnosis Blumenthal has received thousands of messages from people living with bipolar the condition is characterised by sometimes extreme changes in mood and energy and carries the highest risk of suicide of any mental health condition Blumenthal revealed during a televised interview on Friday morning that he experienced hallucinations as part of his condition "I thought the TV was talking to me," he explained during an interview with Naga Munchetty and Charlie Stayt Heston Blumenthal has bravely opened up about handling his bipolar diagnosis He also hallucinated "a gun on the table" and had suicidal thoughts His wife Melanie Ceysson had him sectioned in late November 2023 when his symptoms became severe "Being sectioned was the greatest thing that could happen to me," Blumenthal told the presenting duo it was really difficult because she had to decide how I would take it Heston Blumenthal during an episode of The Graham Norton Show in 2011 "My response was I embraced it but I never thought I'd be diagnosed with being bipolar I thought the highs and the lows were normal and they weren't right for me and they weren't right for the people around who cared for me." The chef was subsequently admitted to hospital for treatment of his condition said medication he initially took for bipolar severely affected his creativity "When I first came out of hospital the medications were so strong I was zombified – I had no energy at all," he told PA Blumenthal explained that the powerful medication dulled his culinary imagination I spent the last year stabilising from it with the medication," he said He recalled that during manic episodes before diagnosis "Looking back I can remember during my manic highs I was interrupting myself with ideas." Blumenthal now says his creativity is returning as his medication has been adjusted "As my medications have been changed and my levels of self-confidence and self-awareness have gone up I realise my imagination and creativity is still there," he told PA "I had lost my flow of things in the kitchen but it's coming back – I have more clarity The three-Michelin-starred chef runs several award-winning restaurants Heston Blumenthal spoke to Charlie Stayt and Naga Munchetty on Friday's BBC Breakfast "I'm now more involved with The Fat Duck than I've been for a long time," he said Blumenthal emphasised the importance of early diagnosis for people living with bipolar disorder "I was diagnosed about 15 months ago but I realise I've had it for years," Blumenthal said "Diagnosis is so crucial because it changes the perceptions of the people around you and it also helps you to understand your behaviour." Bipolar UK estimates more than a million adults in the UK have bipolar disorder around 30 percent more than the number of people with dementia The charity believes at least half a million more people remain undiagnosed Blumenthal previously received a positive assessment for ADHD in 2017 Blumenthal has credited the support of his wife said: "It's an honour to have Heston onboard as an ambassador." The chef is renowned for pioneering multi-sensory cooking and his experimental dishes His restaurant The Fat Duck was named the world's best by the World's 50 Best Restaurants in 2005 READ THE FULL STORY Read one of the UK’s favourite restaurant critics Enjoy wine expert Jancis Robinson’s peerless column of news Enjoy Alice's popular HTSI column about drinks and bar culture Learn what's new and trending according to our our award-winning HTSI food columnist Essential digital access to quality FT journalism on any device Complete digital access to quality FT journalism with expert analysis from industry leaders Complete digital access to quality analysis and expert insights complemented with our award-winning Weekend Print edition Terms & Conditions apply Discover all the plans currently available in your country See why over a million readers pay to read the Financial Times Renowned chef Heston Blumenthal recently opened up about his bipolar diagnosis sharing how his children reacted and how his granddaughter played a key role in mending his bond with his son Jack While having a conversation with The Times “I was diagnosed with ADHD a few years ago and last year when I told him about my bipolar disorder diagnosis “I don't think it came as a shock to any of my kids because they lived with me and have been used to me being hyper — hyper-excited and then frustrated They know their dad probably better than I know myself.” Blumenthal’s son Jack also talked about his dad’s mental health and noted that he was “proud” of how he has dealt with it Jack also mentioned that he and his father did not speak after a “fallout,” but his daughter made them reconnect “My daughter has been a blessing in terms of helping us to rekindle our relationship 'Let's get back to where we were.' Things take time to heal but that's what we did,” he explained this is not the first time the Kitchen Chemistry star has openly discussed the challenges of his mental health Blumenthal was diagnosed with attention hyperactivity disorder (ADHD) and he spent 20 days in a psychiatric hospital in late 2023 It is noteworthy to mention that Heaston Feasts star had developed bipolar disorder Subscribe to our weekly newsletter and get • FREE Competitions • FREE Digital Magazines • HEALTH News • HOME and FAMILY News And much more… The Inspiration for Pub Success Since 1794 02-Oct-2024 Last updated on 02-Oct-2024 at 08:08 GMT The chef, whose scientific approach to food has previously dubbed ‘molecular gastronomy’, reflected upon the GBPA victory as the pub in Bray, Berkshire, has turned 20 years of age. Blumenthal OBE, who operates The Fat Duck restaurant in the same town as the Hinds Head, said: “I love a great British Pub – robust, comforting food, good beer, wood panelling, an open fire – and I am extremely proud that the Hinds Head has been recognised as exactly that. “It is particularly special to be named as the best pub in Britain for food. We have long championed British produce and tried to showcase just how good British traditional cuisine can be. “In the Hinds Head kitchens, we have perfected some truly iconic dishes, including oxtail & kidney pudding and the triple-cooked chip. This amazing award is a testament to all the hard work the team puts in, both in the kitchen and front of house.” Hinds Head executive chef Peter Gray and the pub's famous fish & chipsThe high quality of the food offer combined with the impressive drinks offer at the friendly establishment were factors in GBPA judges choosing the pub above an extremely competitive field of finalists. Blumenthal added: “We’ve looked at every aspect of every dish to make it as good as it can possibly be, from the beautiful ooziness of the egg in our Scotch egg – which no one had done before – to the delicious crispiness of our fish batter and the rich smoothness of our mash. “Even our pub snacks are inventive, fun and totally tasty. We have made sure every dish has contrasts of texture and a real intensity of flavour. The Hereford ribeye or bavette of Aberdeen Angus beef – each of which comes with a choice of three incredible sauces (Béarnaise, Reform, bone marrow) – has to be eaten to be believed.” Head chef Edoardo Brambilla said: “I can’t tell you how thrilled we are to win this award. The Hinds Head menu reflects the best of Britain, from our traditional Sunday roast to the strawberry Eton mess and everything in between. “For us, fresh British produce is the star of the show, and we will continue to create exciting dishes and revisit, reinvent and revitalise the great British classics.” Restaurant manager Ellen Romeo added: “The Hinds Head is, simply, the best country pub going – and yet it’s easily accessible from London. “A quick trip on the Elizabeth Line and you’re in the perfect place for a pub lunch or dinner in a welcoming and cosy atmosphere. I am thrilled to be part of the team that has won such an incredible award, and we look forward to welcoming guests who want to be part of the experience.” New tipping legislation 'good for us all'01-Oct-2024By Felicity GilesEmployees must be given 100% of tips under a new law, which comes into force today (Tuesday 1 October). NI sector staff ‘denied fair tips laws’01-Oct-2024By Gary LloydHospitality workers in Northern Ireland will not have a legal safety net to receive 100% of tips given by customers unlike the rest of the UK, according to Unite the union. LIVE: Sign up now to watch the Cask Webinar for free01-Oct-2024By Gary LloydDo you want to know more about cask beer and what it can bring to your pub? Quench your Thirst with Beers from the European UnionPaid for and content provided by European Union Heston Blumenthal has unveiled a full new menu of pies at his Michelin-starred pub Hinds Head in Bray to celebrate British Pie Week The special themed menu features classic pies such as Pork Pie with Piccalilli Ham and Leek Pie – which was once voted the Best Pie in Britain For those who want to keep the theme going through to dessert there will also be a suet-rich Sussex Pond Pudding to enjoy The pie menu will be available at the pub from 5 to 9 March with the tradition of Heston’s Feasts returning for an exclusive event held at the Great British Pub of the Year for food on 8 March The special event – a one-off pie pop-up – will be held in the intimate and historic Vicar’s Room featuring not just a range of traditional classics but also a pie-inspired cocktail Mash & Liquor – a dish which impressed viewers when it was served in an episode of Heston’s Great British Food Heston Blumenthal OBE said: “The great British pie is an institution “At the Hinds Head we have created many lovely and hugely evocative pies Join over 24,000 subscribers for your FREE weekly update Don’t worry we won’t fill your inbox up or ever share your email address with anyone Please check your email to confirm your subscription The leading renewable energy company became the exclusive Principal Partner for Scottish Women’s Football and the Scottish Women’s Premier League at the start of last season and is dedicated to supporting the women’s game from grassroots to elite the firm is providing 6 x kit packages to grassroots clubs featuring bibs water bottles and Puma football boots and footballs (sized for U14s) It asked the captains of each of the top 6 SWPL sides to nominate a community club they value for their work to further developing girls’ youth football who’s been capped by Scotland at junior and senior levels who’s coach Chris Hay received the new equipment at the team’s training ground in Dumfries The kit giveaway comes as ScottishPower works closely with both SWF and the SWPL to invest in supporting the continued growth of the women’s game ScottishPower is at the heart of communities across the country whether it’s through the thousands of green jobs being created the renewable power it generates or the secure stable electricity it supplies – keeping the lights on from power to plug It is also a major employer in Scotland with a key focus on encouraging more women to consider STEM careers ScottishPower’s partnership joins parent company which has been promoting equality through sport since 2016 through competitions and federations in Spain and Brazil reaching an estimated 600,000 female athletes Becoming a sponsor of DGWGO provides you with a targeted approach to your marketing the opportunity to get your brand/ message in front of new potential customers and regulary remind your existing customers of your products and services Click Here To Learn More about DGWGO Sponsorship © DGWGO Limited | Company Registration Number SC473466 DGWGO websites are powered by carbon neutral servers By offsetting the carbon emissions we are able to reduce our environmental impact and contribute to a healthier planet for all dgwgo.com - moo4events.com - moo4jobs.com Free Weekly Newspaper of the Year 2018 motors and property from the Slough Express Smoke could be seen rising from smouldering remains of the fire at the scene near the railway bridge where fire engines and police officers remained at 10pm Media CorrespondentThursday February 06 2025 The TimesKnown for his outlandish creations including snail porridge bacon and egg ice cream and edible tableware Heston Blumenthal has never lacked culinary innovation But the 58-year-old chef said that he had been in mourning for the loss of his creative streak since he was admitted to hospital after a mental health breakdown in 2023 He admitted that his “manic imagination” had been suppressed by his medication but is confident that it will return after his dosage was reduced Blumenthal, who has ADHD and was diagnosed as bipolar in May, said that he was on only 10 per cent of the drugs that were used to calm him down while he was in hospital. Blumenthal’s green eggs and ham inspired by Dr Seuss’s book of the same nameHe hopes to get back to featuring ideas such as chicken liver The celebrity chef was diagnosed with ADHD in 2017 The MasterChef star opened up about the devastating night his new wife had him sectioned as he descended into ‘dark energy’ less than seven months earlier when she had to watch her “other half” be forcibly removed from their home by police firefighters and a doctor in Provence in November As well as his TV career, which has also had him appear on Top Chef, Kitchen Chemistry and Heston’s Feasts, Blumenthal is the owner of restaurants that include three-Michelin-star The Fat Duck in Berkshire He was diagnosed with ADHD in 2017 Being sectioned was a devastating moment in his life but as Blumenthal told the Daily Mail in a new interview his recollection during that “manic phase” was hazy “I’ve forgotten a day … I’m still processing the facts,” he said Ceysson explained that in the lead-up to the medical intervention, her husband had a “dark energy” and was having “hallucinations about guns” and death Waking me up in the middle of the night,” she recalled horrible — a proper tornado … I just wanted to run away everything you say … He was non-stop and I was in merry hell thinking “I’d done everything to try to help him — explained how worried I was threatened a divorce if he didn’t see a doctor He was talking non-stop about embracing death Blumenthal admitted he had been “so close to death” and his wife’s drastic actions had “saved [his] life.” “The doctor said if I’d been sectioned two or three days later …” he said I was exercising three or four hours a day You’re either manic and over the moon or manic and under the moon The endocrine system is responsible for producing hormones that dictate the function of tissues and organs within the body Ceysson told the Mail she watched the distressing moment her husband was taken away via their security cameras from her father’s house nearby she said she turned to her father and said: “It’s done Blumenthal explained he was “talking 10 to the dozen” as authorities arrived “I stopped fighting … Then I got injected,” Blumenthal said “When I woke up [in a psychiatric hospital] I was basically in a prison cell in a hospital “I was so confused as to what was happening You’ve got to make your bed and queue for the shower Breakfast was a bowl of coffee-powdered water and a hard bun.” Blumenthal said some of his fellow residents got “very angry” at being held there “They would scream and bang the bed against the door I remember the noise: the building vibrating with the screaming.” The high-profile culinary figure went on to spend 20 days there and said it ultimately gave him “time to think time to digest” — although he’d “never choose to go somewhere like that ever again” I feel some kind of purpose has come out of this,” Blumenthal said 'No one was meant to hear it,' Moller said while discussing his life insight and opinion from the world of restaurants 27-Nov-2024 Last updated on 27-Nov-2024 at 16:01 GMT It will be the last time diners can try the dishes that made the Bray restaurant one of the most famous places to eat in the world. the three-course menu – which is priced at £195 and £225 respectively for lunch and dinner - is billed as the three-Michelin-starred ‘most accessible menu yet’ Other dishes include lasagne of langoustine with pig’s trotter and truffle; cauliflower risotto with carpaccio of cauliflower and chocolate jelly; and botrytis cinerea a dessert that mimics the flavour profile of grapes affected by noble rot As part of a year-long anniversary celebration the a la carte menu is being offered alongside the restaurant’s Journey tasting menu It will be the first time the restaurant – which was named the best in the world in 2005 - has offered a la carte for two decades it’s a doorway to a world of insights and surprises and emotions,” Blumenthal says “And I’ve always wanted as many people as possible to experience that The Fat Duck was opened by Blumenthal in 1995 and won its first star four years later. It was awarded a second star in 2002 and its third in 2004, becoming one of only a handful of UK restaurants to hold the accolade. Whet your appetite with beers from the European UnionPaid for and content provided by European Union Staffing costs rising — how smart hiring solutions are helping UK restaurantsPaid for and content provided by YoungOnes Lost Revenue from Downtime: How It Cripples Your Delivery App Visibility and SalesPaid for and content provided by Deliverect The chef was diagnosed with bipolar earlier this year Heston Blumenthal has opened up about his mental health struggles in a candid new interview The 58-year-old British chef, known for experimental dishes such as bacon and egg ice cream and snail porridge, was diagnosed with bipolar after being sectioned in November 2023 by his wife In a “What I’ve Learnt” interview for The Times Blumenthal said: “It took more than a few extreme moments of manic behaviour for my wife to put me in hospital It got to the point where if she hadn’t done something about it I can’t keep waking her up because I’ve got this idea for an electric mattress that can lead you to the toilet in the middle of the night.” He added: “The psychiatric hospital was basically like a prison Then after two weeks I got moved to a wonderful Blumenthal said that he has “been able to love” himself “warts and all” since being with Ceysson I’m continually finding past events that were classic bipolar But bipolar didn’t even come into my head until I was in hospital “I was constantly bombarding my team with new ideas a wonderful feeling of thinking you can change the world and every single person and leaf is beautiful In a BBC Newsnight interview on Tuesday (12 November) Blumenthal also revealed he fears that watching TV show The Bear pressure-cooker depiction of a working restaurant “There’s a couple of the big chefs that I know “I’m hoping that one day I’ll be able to watch it Bipolar disorder is a mental health condition where you have extreme mood changes and can be managed by medicines and talking therapy including the three Michelin star Fat Duck If you are experiencing feelings of distress, or are struggling to cope, you can speak to the Samaritans, in confidence, on 116 123 (UK and ROI), email jo@samaritans.org, or visit the Samaritans website to find details of your nearest branch and you or someone you know needs mental health assistance right now call the National Suicide Prevention Helpline on 1-800-273-TALK (8255) confidential crisis hotline that is available to everyone 24 hours a day If you are in another country, you can go to www.befrienders.org to find a helpline near you.