Polly Betton | The hostess with the mostest

16 Sep 2015
2 min read
Polly Betton’s company, Teatime Production, is known for its unusual approach to events, from elaborate parties to tongue-in-chic launches and intricate, large-scale installations. Her book “Party! How to organize a brilliant bash: the essential guide” is being labelled as the go-to guide for throwing a party extravaganza to remember. With her most recent collaboration with creative food company, Blanch & Shock, for the edible cinema experience at London’s Science Museum, FOUR catches up with the party organizer extraordinaire to find out where she gets her inspiration…

Where were you born and where did you grown up?

At the Royal Free in Hampstead. London, Essex, the fens and finally (formatively) Somerset.

How did you get into your line of work?

I studied graphic design at Camberwell, then bounced through a series of creative-ish jobs before ending up producing fashion shoots for the high street. Work dried up when the recession hit in 2008, but I started getting requests to do parties – I had a habit of doing quirky things for friends on their birthdays and word of mouth got me started. I’ve been a very lucky opportunist ever since.

Was there a particular moment where things just clicked into place or that you realised the direction you wanted to take?

I always wanted to work for myself, and I’m generally happy as long as things are engaging, and life is progressing in the right sort of direction. So the moment I realised I had interesting projects scheduled AND I could pay my rent, it was all good.

Tell us about the edible cinema event that is being held in collaboration with the London Science Museum…

We’ll be screening Charlie and the Chocolate Factory. It’s exciting because we have great collaborators (Blanch & Shock) and it’s our first outing on an Imax screen (it’s truly enormous). Plus of course we’re delighted to be working with the Science Museum – it’s such a wonderful place.

What can guests expect when they come to the edible movie screening?

Menu-wise we’re not giving much away. But as it’s a Tim Burton film it’s all a little bit dark.

What do you enjoy most about the collaborations andprojectsyou do?

It’s so much fun to explore the other team members’ range of interests and experience. They bring things to our projects that I never would’ve thought of and an off hand comment from one project often informs the creative process of another project much later down the line.

What was the best party you ever went to?

Rakehell’s Revels at Cafe Royal. It was everyTuesdaynight, doors opened at10pmand people would dress up to the nines. It was the place to be for truly dedicated hedonists.

Do you have any future collaborations lined-up with other chefs or events?

I’ve always got a few things on the go, but none of them have been announced publicly yet so I can’t say much at the moment…

In terms of party/events/design what is hot on your radar at the moment?

We went to the Lemonade & Laughing Gas and Blanch & Shock collaboration ‘The Owls Are Not What They Seem’ the other night – its an immersive Lynchian dining experience, and it was great fun.

Do you cook at all?

Yes, I have a very short attention span so I’m constantly trying new recipes. That said it’s often chopping and no heating – I like things to be as raw as possible, I prefer the textures and flavours.

What kinds of things do you like cooking at home?

I make desserts when we’re invited out for dinner (so I don’t end up eating half a tiramisu at the studio the next day), chopped salads for weekday dinners and extravagant slow cooked roasts at weekends. And some very elaborate cheese on toast variations whenever I’ve got a bit stuck with an event pitch.

To find out more about Polly click here

Edible Cinema

Science Museum

Exhibition Rd