Surveyed
Amanda Hanna started making rhubarb jam to sell in 2016 and has since built Ballykenver into a working larder on her family's 200-year-old dairy farm outside Armoy, home to 180 grass-fed cows. The shop, open Thursday to Saturday, stocks her small-batch jams, chutneys, curds, and sauces alongside sticky toffee pudding and other preserves, plus local cheese, bread, honey, and other Antrim produce sourced from nearby producers. Ballykenver is a registered Slow Food member, reflecting its focus on traceable, seasonal ingredients rather than a standard wholesale list. Hanna also runs hands-on workshops teaching visitors to make their own jam, chutney, and lemon curd, turning the shop into a working kitchen rather than a simple retail counter.