Chicken and fruit rejected by retailers were used in style when Charlotte and Nick Baker got marriedWhen Charlotte and Nick Baker were planning their wedding in Cumbria last month,they wanted a highly personal celebration that reflected their deeply held principles approximately minimising waste.
Unusually, that included asking a food waste charity to feed their 135 guests a three-course meal created entirely from food that would otherwise have been thrown absent. “I didn’t even know until the day before what we were going to eat, or ” says Charlotte,30, a urology registrar who lives with her GP husband in Inverness. “Then I was told that a load of frozen chicken had turned up, or along with trayfuls of soft fruit rejected by supermarkets.” The chicken breasts still had three to four days left on their best before date,but the wholesaler had been unable to shift them. At the Bakers’ feast it was cooked with white wine and mushrooms as a main course – alongside vegetarian chilli and rice – while the berries were transformed into fruit salad and topped with clotted cream. Whole trays of berries were heading for the bin because a couple of punnets had the odd squashed or slightly mouldy fruit. The starter was platters of cheeses and cold meats.
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Source: theguardian.com