How can diners get involved?

The Just Ask campaign encourages diners to look for information on menus about where the food on their plate comes from – and if it's not written on the menu, then Just Ask! This campaign is all about promoting engagement and transparency in the farm to fork process – and we would encourage both young and old diners to get involved!

How restaurants can get involved?

We are seeing more and more Irish restaurants choosing to use locally-sourced ingredients, taking advantage of the wealth of quality Irish meats and fresh produce available on our doorstep. Restaurants can get involved with the Just Ask campaign by sourcing from local producers, and crediting their suppliers on their menu.

Each month Bord Bia and Georgina Campbell select a Restaurant that is demonstrating best practice in providing transparency in the sourcing of their food to their customers through their menus. Winners will benefit from PR support from Bord Bia, as well as featuring on our Just Ask map that allows diners to find restaurants dedicated to serving local produce.

If you would like your restaurant or café to be considered for future Just Ask Restaurant of the Month Awards, submit a copy of your current menu or sourcing statement directly to For further queries you can contact Maureen directly on (01) 6142 235.

‘I have always been an avid supporter of the ‘eat local’ concept and enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby - I would love to see more chefs sharing that precious information with their guests.’

-Georgina Campbell.

About Just Ask

Our 'Just Ask' initiative was established in 2009 to recognise restaurants across the country that source local produce and profile local suppliers on their menus.

What is Just Ask?

Bord Bia’s Just Ask initiative was established in 2009 to recognise restaurants across the country that demonstrate best practice both in sourcing local produce, and profiling suppliers on their menus. Listing the local farmers and businesses involved with bringing a menu together can enhance the experience for diners and promotes better engagement with the farm to fork journey.

To date, there have been over 80 winners, selected by food writer Georgina Campbell in collaboration with Bord Bia. Each month, a Restaurant of the Month is selected for an eatery that exemplifies the principles of the campaign, with a leading restaurant chosen for the annual Restaurant of the Year award.

Check out our 60 second video to learn more about Bord Bia's Just Ask campaign and our award-winning restaurants to date. Be sure to 'Just Ask' the next time you're dining out!

The Just Ask restaurant of the month for November goes to Olive Deli & Cafe, Skerries, Co. Dublin

The Just Ask restaurant of the month for November goes to Olive Deli & Cafe, Skerries, Co. Dublin

A stalwart of the characterful north Co. Dublin fishing port of Skerries since 2005, Peter and Deirdre Dorrity's charming specialist food shop and café has always showcased a carefully selected range of artisan produce from Ireland.  Inspired by the Farmers’ Market in Temple Bar, where the Dorritys ran a café before opening in Skerries, Olive is renowned for its outstanding casual food, especially sandwiches, soups, salads, coffees and the beautiful baked goods made in-house and by Skerries baker Orla McMahon.

Everything is based on quality, unprocessed foods and, according to the Dorrity’s, “That’s why our food tastes so good”. 

“Aidan O’Brien butchers in Skerries supply us with free range chicken for chargrilling in-house, and the beef and pork that’s slow cooked overnight for our daily ‘hot roll’.   Bacon and ham is supplied by Vincent Ryan in Co. Meath.  Our free range eggs are from Achmor in Skerries and McCormacks of Rush supply us with our fruit & vegetables. Fresh seafood comes from Skerries based Emmet Dillon.


Arbutus Bakery in Cork supply us with their wonderful Sourdough bread, a perfect accompaniment for our paté that also comes from Cork – handmade by On the Pigs Back in The English Market.  We use Mic’s chilli sauce and our chutneys and mustards are made by Hella Toolan in Rush and Filligans in Donegal’. 


Peter & Deirdre Dorrity, Owners


To find out more about Olive’s menus and suppliers visit

Previous 'Restaurant of the Month' winners

To find out more information about our previous Just Ask Restaurant of the month winners. 

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