Getting the choicest foodstuffs from Smithfield or Billingsgate is a grand notion, but unfortunately requires intricate knowledge of food, fighting off wholesalers, and arriving at 4am -- around when the meat markets you do frequent are fighting you off. Braving the scrum for you, Marky Market
Starting out as an ad man, MM went from "selling lies to selling pies" when resesh-flavoured redundancy got him joining a chef buddy down the markets; after absorbing the tricks of the trade, he ended up supplying said mate's resto with cuts even fresher than those of the H/R department that put him there -- a service he's now extending to you.
Drop him a line/e-mail before Tuesday Evening, and he'll turn up before dawn at the Farmer's/Fish markets, where he knows, amongst other things, how to get the best pancetta (perfect meat/fat ratio, and a smooth "tail") and crabs (check the carapace for a millimeter-thin gap at the rear), plus when the boats are due in with the latest catch, which he'll deliver to your door at a time that suits you -- as opposed to more menacing men bearing fish, who are all about their schedule.
He can get in big or small orders, from all manner of steak, to razor clams/gigantic scallops or pork belly/loin/cheek by the kg, to individual live crabs, to hare, complete with shotgun pellets -- an indication that someplace, a long-beleaguered hunter's feeling extwemewy twiamphant
MM's quite socially networked, and buddying up on Facebook means you'll get instant lowdown on the tastiest new stuff, plus regular mates-rates deals; via Twitter feed, he'll even offer to pick up ingredients for whatever recipe you're watching James Martin rustle up -- assuming you have an intricate knowledge of how not to leave the house on a Saturday.