Karl is one of our all time favourites. This time last year the Portland-based chef flew the flag for the Pacific Northwest’s dynamic, provenance-focused food community with a fortnight of creative ‘New American’ cooking that we still talk about with excitement today. Karl lives and breathes the celebrated farm-to-table movement (he doesn’t just hit up the local farmer’s market, he grows and raises what he cooks himself); his charcuterie game is second to none - it helps when you know the pig personally - but it was his fresh pasta dishes that we fell in love with on his last trip. Well, his pasta and his astonishing tattoos. His menu this year promises to be another tour de force of big ideas and gutsy flavours. Get stuck in.