A Taste of Ludlow with Broad Bean Deli at Ludlow Castle Self-Catering
When they hear the name Ludlow, many people think of the town’s long-standing reputation as a food and drink destination. This was originally forged by the introduction of Ludlow Food Festival in the early 1990s, which is now entering its 30th year (this year’s Festival is on 13th, 14th and 15th September at Ludlow Castle). During those years the town has seen its fair share of talented chefs and a resulting Michelin Star at ‘Mr Underhills’. These days, the area is known for its abundance of locally sourced, quality produce, and the rich tapestry of food and drinks businesses in the town. One such business is award-winning Delicatessen – Broad Bean, located just a hop, skip and a jump from the Castle on historic Broad Street.
Proprietor Ian Evans has been at the helm of this popular deli since 2016 and has made it his mission to serve the people of Ludlow with tea and coffee, store cupboard essentials, whole foods, superfoods, dairy and baked goods, kitchen accessories, and more.
They also have a very popular hamper service, which visitors to Ludlow Castle Self-Catering can enjoy as a welcome gift to enjoy during their stay. These are packed full of locally produced goodies such as freshly baked bread from Damien at Chapter 66, cheese from the Broad Bean deli counter, Mawley Town Farm milk, What a Pickle! chutney, and Two Farmers Crisps, locally roasted coffee and a bottle of something cold to enjoy in the evening!
We caught a moment with Ian during his busy week at the deli to chat a little more about what Broad Bean is all about…
Can you tell us a little of your story, and the history of Broad Bean Delicatessen?
I have had a varied career to date; obtaining a degree in Marine Biology before going on to gain a Master of Aquaculture. I worked on fish farms in East Anglia and Sussex before retraining to be a butcher. I was fortunate enough to be shop manager on the Sandringham Estate and served the Royal Family whenever in residence. Having family in South and Mid Wales we decided to look for a shop of our own in the Marches; and so, here we are…
Broad Bean was set up by our current landlords in 1977, back then it started with a handful of sacks of rice, pulses and oats which they would travel to London to buy. Fast forward 30 plus years and Broad Bean remained a health-food/whole food store. When I came to look at it in November 2015 I saw immediately the potential for it to be a ‘proper delicatessen’ the likes that graced high streets pre-supermarkets. The likes where you could buy a ‘quarter’ of cheese/coffee/tea/meat, choose your eggs from a basket and buy your day-to-day staples as well as that something a little bit more special when you were having friends over. Broad Bean has evolved dramatically in the 8 years we have been here, we no longer stock vitamins and supplements and have moved away from cleaning products (ironically their sales never recovered post-covid!), but instead sell locally grown salad, free-range eggs (yup, you can choose your own from our Sussex trug), more than a dozen types of pasta, rice, curry sauces from all over Asia, cheese, charcuterie, leaf teas and locally roasted coffee beans. We are that shop that takes you back to a time of less stress and much more enjoyment of food & drink, with friends.
What are the most important things you look for when you’re sourcing your products?
First and foremost, they must taste good! I do have the difficult task of having to try the majority of new products before they even make it to the ordering process. Once the taste test has been passed, I lean towards a ‘local, national, international’ system. If the product is available from a local producer that matches our quality requirements then they will get the nod over an imported product. If they happen to be organic, fairly traded, or work to Slow Food ethos then that is a bonus. The final step, for me, is to look at branding, shelf appeal, and saleability (including price point). Only, after these all have been assessed do they get to come through the door. This week sees the arrival of fresh tomatoes, padron peppers and cucumbers from the wonderful Isle of White Tomatoes. I know it is going to be a good summer.
We’d love to hear about how you incorporate sustainability into the deli, and your plastic free commitment…
Over the years sustainable has become a term mainly aimed at the environmental side of things. To me it only forms part of my approach to business sustainability. We have a robust environmental policy; we only use paper or compostable bags, foil trays for deli products (I refuse to have plastic pots on site), compostable cups for our takeaway hot drinks, and compostable waxed paper for our cheeses and pates. All of these are readily available from local suppliers and I believe businesses that do not incorporate them in to their day to day practises should be taking a long look in the mirror.
Financial sustainability, for me, comes from paying suppliers in good time. I expect our customers to pay before leaving so why shouldn’t I pay our suppliers on invoice? It gives confidence to the supply chain and also allows me to know that when there is money in the bank then it is, as business, there for helping to fund the next ‘thing’ on the horizon. For us to be sustainable we need our suppliers, so paying in good time means they will still be there when I need stock from them. To me it makes sense, but I appreciate that not all businesses are not set up this way.
What do you think it is about this part of the world that has allowed so many quality food and drink producers to thrive?
The landscape has, historically, provided a great base for all forms of farming and as a result the products made in the area have some of the best ingredients in the country. When you combine the best ingredients with people with passion you are always on to winner, it is such a simple formula and always works.
Passion breeds excitement and excitement breeds ingenuity. It’s a great cycle to feel like we form part of.
What would be your top pick of local ingredients for a picnic in the Shropshire hills?
The simple hamper basket has to include;
Bread; Peter Cook’s Malvern Sour, cut fairly thick.
Cheese; Moydens Newport, Smoked Perl Wen (only available here at BB), Trefaldwyn Blue.
Cured meat; Shropshire Salumi’s Fennel, and maybe a cheeky Chipotle & Stout.
Chutney; What A Pickle’s Onion Marmalade
Crisps; Two Farmers’ Mushroom and Wild Garlic
Beer; Salopian Brewery ‘Paper Planes’ and/or Hobsons’ Twisted Spire
Including a bag of ‘Dicks’ Seasonal Salad Leaves and (soon) tomatoes and cucumber from Isle of Wight (not entirely local, but..)
Where are your favourite places to eat out in Ludlow, and why?
I have a number of ‘go to’ places depending on the event; There are so many places in town that are easy to recommend, however, simply on the quality they produce, the setting, and the fact that the chef is a top bloke it has to be your in-house restaurant – Chapter 66. Damien and his team are doing things that little bit different and that is not only important but really tricky in the current climate. His business ethos is very much aligned with where I feel we are so it is always a joy to chat with him.
Worthy notable others include The Queens on Galdeford, Shapla on Broad Street and French Pantry on Tower Street.
You can find Broad Bean’s delicious locally produced hampers waiting for you at Ludlow Castle Self Catering, and the shop itself is a must-visit for any trip to Ludlow.
Find them at 60 Broad Street, Ludlow SY8 1NH, alternatively you can order a huge range at shop.broad-bean.com/
