A group of Bristol food producers hope to give festival goers a genuine taste of the South West at Glastonbury this month.

Eat Bristol is a new collaboration between a handful of the city's most successful food businesses, who are joining forces for the first time at the country's biggest music event.

The Eat Bristol stall aims to offer the 177,000 Glastonbury revellers a genuine taste of local artisan food and drink.

The businesses that form Eat Bristol will be familiar with anybody who shops for food at local farmers' markets and independent food shops. They include Trethowan's Dairy (cheesemakers), Lahloo (tea), Kate's Kitchen (caterers) and Hobbs House Bakery.

Trethowan's Dairy has a permanent shop in St Nicholas Market, where it sells its own cheese as well as a selection of the best cheeses from around the UK.

At Glastonbury, it will be teaming up with legendary Somerset cheesemaker Jamie Montgomery to serve a special West Country version of raclette – traditionally an Alpine dish of grilled cheese scraped over new potatoes, spicy gherkins and pickled onions with lashings of salt and pepper.

Kate's Kitchen is one of Bristol's best independent caterers and famed for championing local, seasonal and sustainable produce. Owner Kate Learner will be offering a selection of delicious breakfasts, soups and warming tagines.

Lahloo High Tea is a new collaboration between Kate Gover, founder of Bristol-based artisan tea producer Lahloo, and chef Kirstie Urquhart, who is also events manager at Glassboat. Between them, they will serve hot tea, iced teas and tea smoothies with colourful macaroons, cakes and biscuits.

Nathan Lee is operations director of Clifton Lido, Glassboat and Spyglass, as well as owner of Clifton's exclusive Hyde & Co bar.

With brothers Jim and Joe Oakley, he will appear under the guise of Soul Burger, serving up 100 per cent local beef burgers and seasonal salads at the festival.

All of the products used in the food served by Eat Bristol will be from within 35 miles of the festival site, which the organisers hope will be a point of difference to festival goers looking for a genuine taste of the South West.

Eat Bristol traders are using each others' ingredients wherever they can and all are using Hobbs House bread from Chipping Sodbury.

Baker Tom Herbert is working with Eat Bristol to make sure they get exactly the right loaf, roll or bap for each offering.

Eat Bristol also aims to be as sustainable as possible by sharing costs of infrastructure and disposables, which will cut down on the number of deliveries needed.

Jess Trethowan of Trethowan's Dairy says: "We had been thinking about taking our cheese and sourdough toasties to Glastonbury for a year or two.

"We soon realised other local food businesses were keen to go and we began to talk about collaboration.

"It seemed to make sense – take a large pitch, divide it into a few sections and share the costs, services, staff and, to some extent, the risk. From there, it just grew.

"Each of the Eat Bristol businesses were keen to get to Glastonbury but didn't necessarily have the courage or cash to go it alone.

"Glastonbury Festival is the size of a small city and the logistics can be quite overwhelming.

"It is reassuring therefore to have other people to discuss things like what size cash float to take, how to survive 24-hour trading for five days on only five staff and whether we really need to order a metric ton of potatoes and 10,000 'sporks' (a combined wooden spoon and fork).

"Between us we hope to be able offer something to a wide range of festival goers throughout the day.

"We hope to showcase some fantastic food, have fun and show what great produce is available in and around Bristol, but also contribute to a raising of the bar of festival food.

"Collaborations can be a fantastic way of punching above your weight for a small business and sharing and learning from each other's experience, skills, contacts and ideas."

Spending five days in a field at a festival famous for its mud is a bit different from appearing at farmers' markets or food festivals – are there any nerves in the Eat Bristol camp?

"No, we're more excited than nervous but we're also philosophical," says Jess.

"Of course, we hope to come away from this having made a good profit but who knows what will happen in the first year?

"Overall, we hope to do really well, learn from it, have a great time and not make a loss.

"We're hoping to make a splash with Eat Bristol and tell as many people about us and what we're doing and hoping to achieve.

"For example, we will make it very clear on the stall that Trethowan's Dairy is working with Jamie Montgomery so he'll be there selling raclettes made with cheese from his dairy and potatoes from his farm.

"We will be selling Orchard Pig apple juice from Somerset – so you can't beat it in terms of provenance and terroir.

"We hope that message will spread during the festival.

"A huge proportion of the people going to Glastonbury enjoy good food the rest of the year so we don't think it should be too hard to persuade them of the value of our offering for the five days that they're on site."

Jess says she hopes Eat Bristol will be an ongoing collaboration that will pop up at other festivals in the future.

"We are hoping that this collaboration will continue and that other businesses may be able to join, as and when appropriate. We get very excited when talking about collaborations – we're convinced that they're the way to go for small businesses."

So, what about a more permanent taste of Bristol – are there any plans for an Eat Bristol shop, for example?

"Now there's an idea," smiles Jess, clearly keeping her cards close to her chest.