麻豆社

Leyla Kazim explores how neurodivergence can affect the way people eat and experience food.

The programme visits Aubergine Caf茅 in Cardiff, which is owned and run by autistic individuals, to meet the staff who explain why the caf茅 is needed and how it provides a better workplace for neurodivergent people.

Leyla also speaks to expert dietitian David Rex, who supports children with autism facing eating challenges. She meets the parents of one of his patients, a four-year-old girl recently diagnosed with ARFID (Avoidant Restrictive Food Intake Disorder). David explains the role of "safe foods" and how they can both aid and complicate recovery.

At The Holmewood School in north London, a specialist school for neurodivergent children, teachers and students share with Leyla how their new food technology kitchen is transforming some children's relationship with food, while also building skills and pride.

And renowned chef Heston Blumenthal, owner of The Fat Duck restaurant, discusses his own experiences with ADHD and bipolar disorder.

The programme also features:

Kate Tchanturia, a professor of psychology in eating disorders at King's College London, who developed the PEACE pathway to support autistic people with anorexia.

Lucinda Miller, clinical lead at NatureDoc and author of Brain Brilliance, a book of recipes and guidance for parents of neurodivergent children.

Leanne Maskell, founder of ADHD Works, a company providing ADHD coaching.

Presented by Leyla Kazim
Produced for 麻豆社 Audio in Bristol by Natalie Donovan