IT WAS over a glass of wine and dinner several years ago that, despite having no prior experience of running restaurants, Jamie and Julie Hyslop decided to take the plunge.
Once she had been told by her father that the previous tenant at 96 High Street, Prestatyn was leaving, Julie didn’t even have to think twice about opening a steakhouse.
About two-and-a-half years later since its opening in mid-2019, Patagonia Welsh Roots is still going strong, staying true to its name all the while by providing customers with delicious meals cooked using produce found virtually on their doorstep.
Julie said: “Straight away, we said we’ll have it. My dad said: ‘What?! What are you going to do?!’ I said we’d have a steakhouse, and within about four days, we’d got the premises, a chef, the name, everything.
“After explaining the concept to a local chef, Darren, he was inspired and jumped on board with our exciting new venture.
“It was a chance, too, for him to showcase his skills honed over years of working in some of the best steak and seafood restaurants around the world.
“We’re very passionate about Welsh meat, and keeping everything Welsh, hence the reason it’s called ‘Welsh Roots’. We’re trying to keep it as local as possible.
“Our meat comes from the Celtic Pride butchers, and it just tastes different. Everyone says our steak tastes amazing and asks why it tastes so good – it’s just the life it’s had!”
Borne out of a frustration that Prestatyn seemed to lack a “good-quality restaurant serving fresh locally-sourced produce”, Patagonia Welsh Roots has thrived, even in spite of the inevitable challenges during the COVID-19 pandemic.
Their menu is constantly evolving and adapting to customers’ tastes, and having operated a takeaway service earlier in the pandemic, Julie is now excited about the new 30-person outdoor area she and Jamie have helped create for the restaurant.
Keeping prices as affordable and produce as Welsh as possible has been the secret to their success.
Julie added: “We alter the menu daily; if something changes and we think it’s too expensive, we stop it. We’ll run with something as long as it’s economically viable.
“Our Cowboy steaks are going down very well, and the venison and partridge Game pie hand-made by Darren is amazing, and the monkfish we sell quite a lot of, as well.
“The amount of repeat customers has to speak volumes for our outstanding food and fabulous service.”
Patagonia Welsh Roots, 96 High Street, Prestatyn, LL19 9BE.
For more information, visit: www.facebook.com/patagoniawelshroots.
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