Douglas Blyde cracks into an XXL Orkney scallop and looks over the selection of large format bottles at The Cocochine in Mayfair to see if bigger really is better.
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Douglas Blyde pays a visit to the late chef Andrew Fairlie's eponymous restaurant, "set deep within the palace that is Gleneagles". While there, he delves into the differing mark-ups on the wine list, and sees if the "big classic" main on the menu lives up to its reputation.