How many guests did you have and where did they come from?

We had 153 guests in the church (packed it full to the brim and brought in extra chairs!) and for the reception and 95 for the meal and evening. Even though I joke about heading off to university thinking I would meet an exotic boyfriend with tales of a new land but ended up meeting a bloke 20 minutes away, it did make life a lot easier when it came to guests because most of our family are from the Worcestershire area too. Even though a lot of our friends came up from London or further afield, it was lovely that the majority were nearby… particularly because it was in that freezing cold third week of snow and we didn’t want people tired after extra careful driving for a long time. We also had four people over from Australia – Roland’s aunt and uncle and two great friends of my family.

Did you have a budget and did you manage to stick to it?

We had a budget that was “just keep the spending to the absolute minimum please”. My sister had got married six months earlier and though our dad had always dreamed of (and been saving to) be able to pay for our weddings, he was a little thrown that they were so close together – and in a recession! The approach to the budget really suited Ro and me, though, because we’re not naturally big spenders and have quite simple taste in things. We also knew that we wanted so much to be local and that we knew the best quality for the best value would be.

To save some pennies we didn’t book a videographer but then we got onto the BBC One series, High Street Dreams, and they filmed the wedding for the show – with a state of the art HD camera no less!

Was it important to you to throw an eco-wedding (maybe it wasn't labeled as such?) and, if so, why? What inspired you?

The most important thing for us was to use the wedding to celebrate the local area. We had moved back to Worcestershire from London a year before and are really proud of what this area can produce.

Our company, Muddy Boots, is founded on the idea that food should have total traceability and uncompromised quality and we wanted everything on the day, from the menu, to the cider, to the flowers to have the same approach.

The inspiration for this was undoubtedly the support that we had already received in our first year of setting up a business in Worcestershire from other businesses and producers in the area.

Can you tell us a little about the eco-elements of your wedding? This could include the dress, the groom's outfit, the flowers, food and decorations, the venue, cake, music ...

It wasn’t so much ‘eco’, though a lot of it naturally fell into that category, it was more ‘local’. The flowers were mostly foraged and collected from the gardens of the flower arrangers, who also happened to be Ro’s godmother and three great family friends – there was ruscus, ivy, mistletoe and all sorts of lovely greens. We put big white church candles in the middle and they looked lovely.

Do you think it's easy to be both stylish and green on your wedding day?

Absolutely – the easiest is the food and the flowers. There are so many clever engineering ways that one could be green but the simplest that we did was just to keep everything local and seasonal – that keeps our money in the local economy and reduces logistics and delivery miles.

Begging, borrowing and 'stealing' (well, foraging) can be the best way to put any event together, it makes it so much more personal and original.

Have you got any tips for other brides looking to throw a green wedding?

A lot of work goes into planning a wedding and the most important thing to remember is that you enjoy it – don’t plan to do anything that will be too much work; only plan to do things that really genuinely interest and excite you personally. Make sure you’re doing these things to contribute to an amazing wedding day, not planning the wedding day to accommodate these ideas.

Any top tips from the groom?

Sit tight and do exactly as you’re told! Not really, just enjoy it and gratefully accept every offer that people give to help out. Make sure you remember to thank everyone and look totally gorgeous on the day like mine did.

Any special touches or moments that you'd like to share with us?

The main course of the meal was beef from Roland’s father’s farm. We stockpiled 2kg Sirloin Rolls in the freezer for a couple of months before and one was roasted to go on each table. We elected an usher or family member on each table and put a carving knife in their place. We asked them to carve for the whole table and there was an amazing moment, looking over the tables from our slightly raised top table (we needed to be on the dance floor to make use of the space!) there was a guy at each table standing up and carving for everyone.

We also had local mulled cider for when everyone came into the marquee because the church was quite cold and everyone needed a hot tipple. It went down a treat and there was none left.

And it was great fun coming into the marquee under a pitch fork arch!

Thank you so much Miranda, your wedding is truly and inspiration!