Wedgewood Nougat

Wedgewood Nougat started in 1999 in our family kitchen. Our Mum Gilly Walters is a naturally innovative culinary pioneer who began hosting concerts at her home for up to 100 guests. She would entertained and delighted her guests with culinary creations from her kitchen. Gilly had travelled to France as a aupair in her youth and decided to try to recreate the Montpelemar nougat as an evening alternative to dessert. The first batch was runny and had to be served frozen. Not one to give up, Gilly toiled over the stove for five months before she perfected the Wedgewood recipe that we still make today. Starting small, Gilly took her new innovation to the local farmer’s market and quickly gained a following with her nougat and her totally unique nougat biscuits. To this day, we still use only the finest sustainably sourced and environmentally friendly ingredients, and Gilly’s world class recipes are still made with the same attention to detail and innovative passion in every turn of the whisk.