Wild times call for wild pleasures, but they also call for sanctuary: for that special place where you know that you'll be certain that all is well. And that's why, in 2011, a team of glorious misfits chose to create a sanctuary-within-a-sanctuary, a special space right in the hectic heart of Glastonbury. Bringing together their world-beating expertise in sustenance, entertainment and comfort, and years of understanding of the esoteric science of “vibe”, they created the special space that is The Beat Hotel, where the clocks stop and the good times roll, and roll, and roll. They made a space to fall in love in, and to fall in love with.
Situated in the bustling market zone between the Pyramid and John Peel stages, The Beat Hotel brought together fine music, the smoking, grilling and BBQing talents of the mighty #Meateasy and unparalleled liquor concoctions. Everything about the Hotel was engineered with precision slackness: when you stepped through the threshold, everything became five notches more relaxed, anything that seemed important before melted away, and all that mattered was the smell of the food, the heady taste of the cocktails, the welcoming faces of everyone around you and the grooves that wound themselves around you.
With reggae, soul, yacht rock and Balearica providing a smooth soundtrack to the day and the rhythms slowly picking up to glide through the night with jacking house and airborne cosmic disco, in 2013 The Beat Hotel ups its game further still. Proudly presenting a new in-house food emporium, “The Naked Lunch”, these Beat eats shall be presided over by Chris Gillard, head chef of Michelin-starred St. John Restaurant. Himself a Glastonbury veteran, expect the food offer to add to the rest of The Beat Hotel’s sensory circus: happily serving hearty portions of good times.
The Beat Hotel 2013 line-up
Beats International (DJ set)
Boys Noize (DJ set)
Greco-Roman Sound System
Hannah Holland & Dan Beaumont
Joe Goddard (DJ set)
Johnno (Bugged Out)
Living in a Disco
Rob da Bank's Birthday Brunch
Seth Troxler vs. Eats Everything (Detroit Roller Disco Set)
Simian Mobile Disco (DJ set)
The 2 Bears
The Pool DJs
Tim Burgess (DJ set)
Totally Enormous Extinct Dinosaurs (DJ set)
Zero 7 (DJ set)
The Naked Lunch - MENU
Breakfast 8am – 2pm
American Buttermilk Pancakes & Finest Smoked Gloucester Old Spot Bacon, drizzled with Butter & Maple Syrup.
Coupled with the finest cup of Coffee this side of the railway track, ain't no better way to start your day
Mid afternoon 2pm – 10pm
Gourmet Hot Dawgs available with a choice of toppings and served with a selection of ketchups and mustard
- Naked Dawg - As nature intended, just 6oz of pure Hot Dawg for you to get your teeth into.
- Cheese Dawg, The Viennese classic, Käsewurst, has Emmental cheese through the centre, that oozes as you bite, so wrong, but so good. Served with sauerkraut & or caramelised onions.
- El Bandido Nachos – Fiery Mexican, Paprika Wurst, drizzled with Salsa, Sour Cream and jalapenos topped with nacho crunch.
- Chilli Dirty Dawg – Max out with a 6oz frankfurter, dripping with succulent chilli mince and cheese, the ultimate Dirty Dawg.
These are Germany's finest wieners, made to order by a specialist butcher.
Donuts from 10am
Created by Justin Gellatly the man behind the famous St.John Bakery, brings you DONUTS LIKE NO OTHER.
- caramel custard and salted honeycomb
- vanilla custard
- lemon curd and meringue sprinkle
- orange and vanilla custard with brandy snap sprinkle
- raspberry and apple compote
- strawberries and cream
- chocolate custard and chocolate sprinkles
- brown sugar custard and hazelnut sprinkles
The special flavours will change daily so pop by throughout the festival for your daily dose of donut delight, let those taste buds tingle!
DunneFrankowski are a creative coffee consultancy based in East London. They have collaborated with Volcano Coffee Works to create a custom blend "Beat Brew" to keep the psychedelia going. The two bean blend consisting of a Colombia Villa Esperanza and a Rwanda Gisuma Co - Operative packs a bunch of lemon acidity, peach sweetness and long 70% valhrona dark chocolate finish, which transforms into a peachy buttery custard in a milky coffee. Both the origins are going to be available as filter coffee's for those who enjoy a good black brew.
Espresso with milk (4oz)
No need to book, Swing by anytime.
News from the area in the bustling market zone between the Pyramid and John Peel stages,
A new venue in the markets between the Pyramid and John Peel