SHE may have been dressed in traditional white, but eco-conscious bride Cherie Harris was determined to have a green wedding.
So Cherie, 36, and bridegroom James Mainwaring, 29, served their 140 guests with food that outlets would otherwise have thrown out.
They teamed up with food waste charity The Real Junk Food Project to create the menu from grub destined for the bin despite being fit for human consumption.
The menu included tortilla cups filled with Mexican salad (pico de gallo) and a Greggs doughnut tower.
The pair waited until the speeches at the reception at East Keswick village hall near Leeds before telling guests where the food came from.
Cherie said: ‘They were very surprised but also very impressed.’