The creative hands behind Maybrook Cuisine... Rebecca Satchwell grew up on Mariaville farm in southern Ireland which was founded two centuries ago, learning the importance of quality produce and ingredients from her grandmother and aunty in the old farmhouse kitchen. Becky attended Balymaloe cookery school, honing her skills and diving deeper into traditional Irish cookery. Luke Rees graduated from the highly respected Ballymaloe cookery school in southern Ireland before going on to work in some of Swansea's top restaurants with some of Wales's most respected chefs. In his quest for new cookery skills and food combinations, Luke travelled around the world, ending up in Perth, Australia working with Tanglehead Micro Brewery Restaurant. Maybrook origins... Maybrook is Becky's old family home on Mariaville farmland, backing onto the river Lyreen and overlooking her father's fisheries, just outside of Maynooth. Currently in its fourth Generation of Farming by the Satchwell , it's also where Luke and Becky began experimenting with chutneys using the produce grown on the farm, orchard and poly tunnel, Now based in South Wales, Luke and Becky have developed a passion for making home cooking available to all, and are pouring their combined skills and experience into the business they named after the home that sums up everything they love about fine food. Produced in WALES info@maybrookcountrycuisine.com