Kendal isn’t just known for being the gateway to the Lake District, it’s also been growing a reputation for great food.

In its historic yards and on its lively weekly market and its award-winning monthly Farmers’ Market, you’ll find a strong mix of local ingredients and produce from further away. Local specialities like Cumbrian meats, cheeses, and ales sit alongside a wider world of international flavours, making it a great place to explore and experiment when you’re cooking at home.

And here in Wainwright’s Yard, right in the centre of town, you’ll find some of Kendal’s best independent food shops:

• Booths is known for its commitment to regional produce and thoughtful sourcing, a reliable stop for everything from fresh vegetables to local artisan breads.
• Another Weigh offers refill shopping with a focus on reducing waste, perfect for picking up the exact amount of ingredients you need.
• At Mango & Malt, you’ll find a carefully chosen range of flours, grains, and pantry staples, including one ingredient that’s gaining popularity in home kitchens: tapioca flour.

More about tapioca flour

Made from the cassava root, tapioca flour is naturally gluten-free and incredibly versatile. It’s commonly used to thicken sauces and soups, but it also adds a soft, chewy texture to baked goods and is the key to the bubbles in bubble tea.

If you’re curious to try it, one easy starting point is this simple Greek yoghurt cake, a light, moist bake that comes together with just three ingredients, all available in Wainwright’s Yard.

Recipe: Greek Yoghurt Cake (Gluten‑Free with Tapioca Flour)

Ingredients:
1½ cups (about 355ml) full-fat plain Greek yoghurt
4 large eggs
5 tablespoons tapioca flour

Optional toppings: fresh berries, a drizzle of honey or maple syrup, a dusting of icing sugar

Method:
Preheat your oven to 175°C (or 160°C fan). Grease and line a small springform or loaf tin. In a bowl, whisk together the yoghurt and eggs until smooth. Add the tapioca flour and whisk again until fully combined and lump-free. Pour the mixture into the tin and bake for 50–60 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin, then chill in the fridge for a couple of hours to help it set. Serve cold or at room temperature, topped with fruit or a drizzle of something sweet.

Recipe credit: adapted from 3-Ingredient Greek Yogurt Cake by Hungry Happens.