We found this great video made by Dan Hunter and the guys from Royal Mail Hotel in Dunkeld along with some of their local producers and suppliers. Exploring the roots of three recipes – heirloom tomatoes and hand-made sheep's ricotta on toast, eel and bone marrow, eggplant and pickled vegetables, and rare breed pancetta – Hunter runs us through the dishes and the journey of the ingredients before they make it to the plate. He takes us to a sheep dairy, picks vine-ripened tomatoes and 11 types of basil from the garden. He visits Mount Zero olive grove, an eel farm and cures pancetta with locals using salt from the region before plating up the dishes, one at a time.
In the kitchen, we see dishes being prepared on a stainless steel bench-top in a clean and clinical way, shot from above by cinematographer by Matt Wood and recorded by Andy Newtown. The documentary-style video was directed and edited by Sarah-Jane Woulhan, with production by Nancy Voudeville.
See below for some beautiful insights into how these delicate dishes come together at the Royal Mail: