Harrison-Smith House was established on the belief that Kentucky has an immense amount to offer the food and spirit loving public. Located in Bardstown, the Bourbon capitol of the world, HSH is surrounded not only by the best distilleries, but also by the best farmland in the country. The abundance of local, responsibly raised meats, fruits, and vegetables constantly inspire Chefs Smouse and Miller. Striving to be the most “of the place” restaurant possible, the folks at Harrison-Smith House are happy to show off all that Kentucky has to offer in each dish and cocktail they craft.
Rachel grew up in Columbus, IN and earned a degree in Food and Nutrition in Business from Purdue University. While in school, she served as an intern under Chef Gethin Thomas at Cummins Engine in Columbus. After graduation, Rachel moved to Chicago and worked as an event coordinator before managing Pastoral artisan cheese shops. She now manages social media for Harrison-Smith House as well as the reservation book — not a task for the faint of heart.
Newman is originally from Washington Co., KY and attended Sullivan University’s culinary program with Justin. After graduation, he worked under Chef Joe Castro at The Brown Hotel and under Irwin Miller at Cummins Engine. After a brief stint in Scotland, Newman moved to Chicago to work in research and development. Happily, he is back in the kitchen again and when not cooking, he’s crafting all of Harrison-Smith House’s cocktails.