Amidst the Pie & Mash stalls stands a stage that knows no culinary bounds.

Perhaps one of the best things about music festivals in general, and particularly Glastonbury, is the ability to stumble across something fresh and exciting that you never knew existed and, in the case of the new Dirty Boot stage, wasn’t even in the listings in the handy Guardian Guide. As I ambled past various eateries selling pies and mash, out of nowhere, appeared the Dirty Boot stage.

I use the term ‘stage’ in it’s loosest sense, as it’s actually a tent, mid-terraced between stalls with a stage inside it rather than a stand alone platform like the Pyramid or even the Queen’s Head. And as for the listings, a simple blackboard outside seemed to suffice, much like a specials board for restaurants. So as I ambled past, tonight’s Chef’s special were the Filthy Dukes, a band I’d never really heard of but who my companion was ecstatic to see were playing. Apparently this was her idea of lobster, champagne, and profiteroles all rolled into one.

I was instantly blown away. The atmosphere in this tent, stall, stage, whatever, was electric. Ground shaking beats coursed through the mud, energy-fuelled tendrils wrapping around the crowd’s ankles and thrusting them skywards. The London DJ’s turned electro trio took the Dirty Boot stage in their palm and shook it vigorously like a snow globe, littering the surrounding area with sweaty bodies. Electrifying stuff.

Suffice to say I certainly enjoyed the Chef’s special. As I left, fully content, I couldn’t help but wonder what would be conjured up the following night on that magical blackboard.