Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
It’s H. Not H the Bartender and definitely not H the Mixologist. (“I don’t love that term,” he confides.) Just H. And while his birth certificate may read Robert Holl-Allen-the H bestowed on him in private school at age eight-it was H who, having busted his hump at some of London’s great watering holes (Ronnie Scott’s in Soho, Casita in Shoreditch), drained his bank account and lit out for Vancouver without knowing a soul. That was two years ago, and after an initial stint at the Revel Room he moved to Jules Bistro, where he proceeded to craft a compact but intriguing drinks menu that’s so good it seems out of place in a French restaurant. But it’s his gentlemanly approach to hospitality that’s quickly endeared him to both customers and colleagues. To wit: since shortly after arriving in Vancouver he’s used his day off to organize Sunday School for bartenders, a weekly get-together where H and invited guests conduct casual seminars on all things cocktail. There’s no agenda and zero attitude, just a collection of newbies and veterans from across the city anxious to hone their drink skills in the name of raising the bar on running a bar. It’s this love of the craft coupled with his customer-first approach to service that makes him our Bartender of the Year. In 2013, hospitality is spelled with a capital H.