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The Chocolate Works
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The Grade II listed Art Deco-style main office and clock tower, seen from Bishopthorpe Road, York

Key Information

The Chocolate Works, also known as Terry's Chocolate Works, was the confectionery factory of Terry's of York, England. Opened in 1926, it closed in 2005 with the loss of 300 jobs, with production moved to other Kraft Foods sites in mainland Europe. The site was converted to a mixed-use residential and commercial real estate development.[1]

History

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Main article: Terry's

Construction

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In 1923, Frank and Noel Terry joined the family business, Terry's of York. They revamped the company, launching new products, and bought a site off Bishopthorpe Road, York, on which to develop a new factory. Built in an Art Deco style, the factory known as Terry's Chocolate Works[2][3] included a distinctive clock tower.

Production

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Opened in 1927, products including the Chocolate Apple (already introduced in 1924), Terry's Chocolate Orange (1932), and Terry's All Gold (1932) were all produced onsite.[2]

With the onset of the Second World War, part of the factory was taken over by F. Hills and Sons of Manchester, with some of Terry's staff helping with the manufacture and repair of aircraft propeller blades. The Chocolate Works continued to produce Terry's products, which were regularly included in troops' rations, and it took on the manufacture of chocolate for London firm Charbonnel & Walker.[2]

In 1978, Terry's was acquired by Colgate-Palmolive for about £17 million. The new owners developed the Chocolate Lemon, which proved to be a failure.[2] The company was sold again a few years later to United Biscuits for £25 million, forming the bulk of their confectionery division. A new plant was built specifically for production of the Chocolate Orange. The business was sold by United Biscuits in 1992 to Kraft Foods for £220 million, who amalgamated it with Chocolat Suchard to create Terry's Suchard.[2][4] Production was also scaled back, with just UK products and Terry's Chocolate Orange, Terry's All Gold and Twilight made for the international market.[5]

Closure

[edit]

In 2004, Kraft Foods decided to switch production of remaining products All Gold and Chocolate Orange to factories in Belgium, Sweden, Poland and Slovakia, and close the plant.[5] The factory closed on 30 September 2005.[4]

Redevelopment

[edit]

Bought by developers Grantside, they consulted local people on how to develop the site, renamed The Chocolate Works.[6] Their initial proposed development was rejected by the City of York Council.[7] In February 2010, with the Grade II listed Time Office and Art Deco clock tower secured and scheduled for refurbishment and despite objections from the Commission for Architecture and the Built Environment,[8] the firm was given planning permission for a £165 million mixed-use of residential, commercial and leisure.[1] The eventual scheme is projected to create more than 2,700 new jobs in new and refurbished offices, two hotels, shops, bars, cafés and restaurants, over 250 homes, a nursery, care home and medical centre.[9]

Redevelopment started in 2011, with removal of asbestos by trained and certified contractors, followed by demolition of non-scheduled buildings in early 2012.[10]

In April 2013, the site was acquired by joint developers Henry Boot Developments and David Wilson Homes. Approval for a scheme to create 173 apartments was granted in June 2015.[11]

In March 2023, following a £60,000 renovation project, the clock in the tower of the Chocolate Works began to function once again after a pause of 15 years.[12]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

The Chocolate Works

View on Grokipedia
from Grokipedia
The Chocolate Works was a landmark in , , operated by the company from its opening in 1926 until closure in 2005, where it produced renowned products such as the iconic and employed up to 2,500 workers at its peak. Originally known as the Bishopthorpe Factory, it represented a key expansion for , which had roots tracing back to 1767 when a small shop selling candied peels and lozenges was established in by Robert Berry and William Bayldon. The factory's operations were integral to York's heritage, alongside rivals like , and it featured distinctive including a preserved that symbolized the site's industrial legacy. The facility's production boomed post-World War II, with the Chocolate Orange—an orange-flavored chocolate ball first introduced in 1932—invented by the Terry brothers and becoming a global bestseller that revolutionized seasonal gifting. Acquired by in the 1990s, production gradually shifted to , leading to the factory's shutdown amid economic changes in the industry. During its active years, the site included innovative features like a model of factory for employee training and contributed significantly to local employment and community life in . Following closure, the 27-acre site underwent extensive redevelopment starting in by HBD (Henry Boot Developments), transforming it into a mixed-use residential neighborhood known as The Chocolate Works, complete with apartments, a care village, public gardens, and healthcare facilities while retaining heritage elements to honor its confectionery past. Today, it serves as a vibrant community hub, blending modern living with echoes of York's sweet industrial history.

Overview

Location and Founding

The Chocolate Works is situated on Bishopthorpe Road in , , at coordinates 53.94068°N 1.089596°W. This location, adjacent to and approximately one mile south of the city center, provided ample space for industrial expansion in the early . Founded by Terry's of York, a family-run business originating in 1767, The Chocolate Works served as a purpose-built facility to accommodate growing operations. In 1923, brothers Frank and Noel Terry joined the company as managing directors, bringing innovative ideas to revitalize the firm and prompting the decision to construct a new factory on the Bishopthorpe Road site. Construction took place from 1924 to 1930 and the factory officially opened in 1926, replacing earlier premises at Clementhorpe and marking a significant modernization of the company's production capabilities. The site's establishment reinforced York's position as a historic center of the British confectionery industry, where contributed alongside contemporaries such as , founded in 1862, to build a legacy of innovation and employment in the .

Architectural Significance

The Chocolate Works in exemplifies early 20th-century industrial architecture through its style, constructed between 1924 and 1930 under the direction of architects J.G. Davies and L.E. Wade. The complex features a unified design that integrates functional efficiency with aesthetic appeal, utilizing red brick laid in English bond with creamy ashlar dressings for facades, complemented by concrete and asphalt roofs. This material palette not only provided durability for a large-scale operation but also contributed to a distinctive corporate image, with elements like Tuscan columns on the main factory's central entrance block and mullioned windows enhancing its monumental presence. The site's layout centers on a sprawling 5-storey steel-framed main , approximately 500 feet long, flanked by ancillary buildings including the head offices, time office, and , all arranged to facilitate vertical processing from roasting on upper floors to at ground level. A prominent , rising in six stages with brick pilasters and , serves as the focal point, its four clock faces originally displaying "TERRY YORK" in place of numerals, symbolizing the company's identity and visibility over the adjacent Knavesmire racecourse. This ensemble represents an exemplary model of interwar factory design, blending streamlined forms and decorative restraint typical of influences adapted for industrial purposes. Recognized for its heritage value, the Chocolate Works comprises five Grade II listed buildings designated by Historic England on 4 March 2005, citing their special architectural and historic interest as a complete confectionery complex tied to York's nationally significant chocolate industry. The listing encompasses original structural elements, including intact clock machinery (a Gents’ “Waiting Train” system) and fixed features within the curtilage predating 1948, underscoring the site's role as a landmark of 1920s industrial heritage. Following closure in 2005, the complex was added to Historic England's Heritage at Risk Register in the mid-2000s to highlight vulnerabilities such as weathering on the sandstone dressings, but was removed after successful redevelopment and conservation works, including the restoration of the clock tower in 2023, which now functions again and offers public tours as of 2025. Preservation efforts, supported by community advocacy through organizations like the Twentieth Century Society, confirmed the robustness of the steel framing and brickwork through structural integrity assessments conducted during the redevelopment process.

Historical Development

Construction and Early Operations

Construction of the Terry's Chocolate Works began in 1924 on a site off Bishopthorpe Road in , , under the direction of brothers Frank and Noel Terry, who had joined the in 1923 and sought to expand operations beyond the existing Clementhorpe facilities. The project was led by architects J. G. Davies and L. E. Wade, who designed a multi-storey facility in a Revival style to symbolize the company's modern ambitions. Key milestones included the laying of foundations in , with the main structure reaching substantial completion by , allowing initial production to commence that year. The factory officially opened to full operations in , marking the transition of primary manufacturing to the new site. This timeline reflected the rapid industrialization of York's confectionery sector in the , enabling to scale up from smaller-scale production at prior locations. The factory's engineering featured a steel-framed construction with red brick cladding in English bond and sandstone dressings, spanning five storeys and approximately 500 feet in length to optimize space for chocolate processing. Central pillars supported boxed steel beams across floors, while the layout incorporated wooden loading bays at the rear for efficient material handling. A gravity-assisted design directed workflow downward: raw cocoa arrived at the top floor for roasting and nibbing, progressed to grinding and conching on intermediate levels, and concluded with enrobing and packaging at the ground level, minimizing energy use and enhancing throughput. Under the management of Frank and Noel Terry, initial operations focused on establishing a dedicated workforce drawn largely from local residents, starting with several hundred employees and expanding rapidly to support increased output. By the late , the facility had absorbed the majority of the company's labor from older sites, with production ramping up to meet growing domestic and export demand for assorted chocolates. Women comprised a significant portion of the early staff, reflecting broader trends in the industry's gender dynamics. This setup positioned the Chocolate Works as a of expansion, significantly increasing output within the decade.

Ownership Changes

The Terry family sold the business in 1963 to Trust House Forte, marking the end of direct family control and the beginning of corporate ownership linked to the sector. In 1977, the Terry's confectionery business, including The Chocolate Works, was acquired by , marking a shift from family and hospitality-linked ownership to a multinational consumer goods conglomerate. This period was brief, lasting only until 1982, during which focused on diversifying its portfolio into confectionery but introduced limited changes to factory operations. The company was then sold to , which integrated as the cornerstone of its division and aimed to enhance distribution and sales through its established biscuit networks. Under ' management, the factory saw minor upgrades to production facilities to support growing demand for products, aligning the site's direction more closely with broader food strategies. This ownership stabilized operations and emphasized efficiency in the UK's competitive market. In 1993, acquired from for £220 million, incorporating it into its international portfolio and merging it with Jacobs Suchard to form . This transition redirected management toward global standardization, with policies emphasizing cost efficiencies and integration into worldwide , though the site initially retained its core production role. The change broadened the factory's strategic alignment but foreshadowed later consolidations in operations.

Production and Innovations

Key Products and Processes

The Chocolate Works was instrumental in developing several iconic products during the , leveraging the factory's advanced facilities to innovate in flavored and shaped chocolates. The Chocolate Apple, introduced in 1926 as Terry's Dessert Chocolate Apple, consisted of 20 apple-flavored chocolate segments molded into a spherical shape, marking an early experiment in segmented that predated similar innovations. This product originated from the company's archival recipes, which emphasized a base infused with apple essence, and was marketed through illustrated brochures highlighting its novelty as a treat, though production ceased in 1954 as consumer preferences shifted. The All Gold box debuted in 1931 as an assortment of 22 premium chocolates with diverse fillings, including soft fruit centers, alcohol liqueurs, and hard caramels, packaged in elegant gold-foil boxes in half-pound, one-pound, and two-pound sizes to appeal to gift-giving occasions. In 1932, the factory launched the Terry's Chocolate Orange, initially known as the Dessert Chocolate Orange, which featured milk chocolate infused with natural orange oil, molded into 20 wedge-shaped segments resembling an orange, and was designed for easy separation to enhance the eating experience. Its marketing emphasized the ritual of "tapping" the ball to break the segments, positioning it as a festive, shareable indulgence that revolutionized seasonal chocolate sales in the UK. These products were developed at the Chocolate Works to capitalize on growing demand for varied, high-quality confections, with marketing campaigns in the 1930s promoting their sophistication and British craftsmanship. Terry's production processes at the Chocolate Works integrated traditional -making with site-specific efficiencies, beginning with raw materials loaded at the upper floors and progressing downward through cascading stages. Cocoa beans were roasted, cracked, winnowed, and ground into , then conched and refined to achieve smooth texture before tempering, a critical step to ensure gloss and snap in the final product. Molding was a hallmark technique, particularly for signature items like the Chocolate Apple and Orange; liquid was poured into custom single-sided molds to form the segmented spheres, cooled in controlled chambers to prevent blooming, and demolded for finishing. Coating involved enrobing assorted centers for products like All Gold in thin layers of tempered via automated machinery, followed by polishing and wrapping to preserve freshness. Packaging emphasized branded foil and boxes, often hand-finished in early years, to maintain premium presentation. Technological advancements at the factory peaked in the mid-20th century, supporting an operational scale that employed up to 2,500 workers and produced millions of units annually for export. Key innovations included specialized molding machinery for the segmented Chocolate Orange, introduced in 1932, which allowed precise replication of the fruit's wedge structure at high volumes without compromising shape integrity—a departure from flat-bar production common elsewhere. These machines, combined with early in tempering and cooling, enabled efficient scaling while upholding quality, establishing as a leader in shaped techniques.

World War II Role

During , from 1939 to 1945, The Chocolate Works in underwent significant adaptations to support the British war effort, with much of its production shifted away from civilian to military needs. The factory was partially converted into a shadow facility, where F. Hills and Sons utilized the space to manufacture and repair laminated wooden aircraft propeller blades, a critical component for RAF planes. This diversion required workers to apply specialized varnishes and perform other technical tasks, operating seven days a week without holidays to meet urgent demands. Despite the halt in most chocolate production due to cocoa import restrictions and government directives prioritizing essential wartime output, The Chocolate Works continued limited confectionery manufacturing focused on . Workers produced boiled sweets and drops, packaged in tins as survival provisions for troops, lifeboat crews, prisoners-of-war, and refugees, serving as compact boosters amid shortages. These items provided quick and a taste of normalcy, drawing on pre-war expertise in fruit-flavored products like the Chocolate Orange. severely impacted operations, with sugar scarcity forcing further reductions, yet the factory maintained output for these vital supplies. The workforce at The Chocolate Works adapted rapidly to these changes, with many men enlisting or fire-watching from the while women, such as Betty Metcalfe and Cissie Colley, filled factory roles, manning phones, sirens, and production lines. This shift highlighted the site's resilience, employing local families in round-the-clock shifts despite air raid preparations like shelters and training implemented as early as 1937. Following the war's end in , the facility swiftly reverted to civilian production, restoring its focus on iconic products and rebuilding the local economy.

Closure and Transition

Reasons for Closure

In 2004, announced the closure of The Chocolate Works in , with operations ceasing on 30 2005, as part of a strategic decision to consolidate production within mainland . The move involved transferring of key products like to facilities in countries such as , , , and , where newer infrastructure and technology could support more efficient operations. This consolidation was driven by need to optimize its European footprint under its final ownership of the site since acquiring in 1993. Underlying economic pressures included a recent decline in volumes from the site, compounded by its physical size and layout, which created an unsustainable cost structure for the prevailing production levels. In a highly competitive global confectionery market, these factors necessitated cost efficiencies to free up resources for brand investment and growth. Kraft emphasized that improving the overall cost base was essential to remain viable, stating, "We simply have no choice but to continue improving our cost structure if we are to be able to invest in growing our brands." Strategically, the closure aligned with Kraft's broader global restructuring program, which aimed to shutter up to 20 plants worldwide over three years to enhance efficiencies and achieve through centralized operations. By shifting production to consolidated European sites equipped with state-of-the-art technology, Kraft sought to better utilize assets and respond to evolving dynamics, including intensified international competition. This approach allowed for streamlined logistics and reduced overheads, positioning the company to adapt to market demands more effectively.

Immediate Aftermath

The closure of The Chocolate Works in 2005 resulted in the immediate loss of 316 jobs, significantly affecting York's workforce. Many employees, who had contributed to the site's long-standing production, faced sudden in a region where such roles were a key part of the local economy. The GMB Union negotiated packages that were described as "significantly better than the statutory minimum," providing enhanced severance pay and benefits to support the transition for the affected workers. Following the shutdown, the 27-acre site remained vacant from 2005 until redevelopment planning advanced around 2010, during which time it stood largely unused and patrolled by security to deter . Basic maintenance efforts were implemented to safeguard the structures, but the site's condition deteriorated to the point that added five of its listed buildings to the national 'At Risk' Register, highlighting concerns over potential further decay without intervention. The closure triggered broader ripple effects on York's local economy, with neighboring businesses reporting a sharp decline in trade from former employees who frequented nearby shops, pubs, and eateries for meals and services. This led to closures of several small establishments reliant on the factory's workforce, exacerbating economic strain in the immediate vicinity. Additionally, the event contributed to a diminished presence of the sector in the area, as operations had been a of York's heritage, leaving the city with reduced production capacity and a narrower focus on remaining brands.

Redevelopment

Planning and Acquisition

Following the closure of the Terry's on September 30, 2005, the 27-acre site in remained vacant, prompting early interest from developers. Grantside Developments acquired the property in early 2006 for redevelopment, beating over 20 other bidders in the process. Grantside initiated the planning process by consulting local residents and stakeholders on potential uses for the site, which they renamed The Chocolate Works to evoke its industrial heritage. In 2008, the company submitted an outline application for a £185 million mixed-use scheme, but it faced significant regulatory hurdles when the Council's planning committee unanimously refused permission in August, citing nine reasons including inadequate transport infrastructure, flood risk mitigation, and impacts on heritage assets, despite officers' recommendation for approval. Undeterred, Grantside revised the proposals, incorporating feedback from community consultations and addressing council concerns through enhanced sustainability measures and traffic assessments. In February 2010, the granted outline planning permission for a scaled-down £165 million project, zoning the site for approximately 400 residential units (townhouses and apartments), commercial spaces, and leisure facilities, including a and retail outlets, while preserving Grade II-listed buildings like the Time Office. Key stakeholders in the approval phase included Grantside as lead developer, the as planning authority, and heritage groups such as the York Civic Trust, which advocated for sensitive reuse of the site's historic structures. The process highlighted tensions between economic regeneration and environmental safeguards, with public input shaping the final to balance housing needs against local infrastructure capacity. In April 2013, Grantside sold the site to joint developers Henry Boot Developments and David Wilson Homes (a Barratt ) for an undisclosed sum, enabling progression of the approved mixed-use vision with a focus on residential-led phases.

Modern Developments and Features

Redevelopment of The Chocolate Works site in commenced in 2011, beginning with the safe removal of by certified contractors and the demolition of non-listed buildings in early 2012. This multi-phase project, led by developers including Henry Boot Developments (HBD) and P J Livesey Group, has transformed a 13.5-acre portion of the former chocolate factory site into a mixed-use neighborhood featuring over 320 homes, comprising a mix of apartments, terraced houses, and detached family dwellings. Additional elements include commercial spaces such as a 370-square-meter and flexible offices in repurposed buildings like The Liquor Store, alongside public amenities including a Peace Garden, children's play area, and landscaped avenues that enhance community connectivity. A key highlight of the modern features is the restoration of the site's iconic , completed in March 2023 at a cost of £60,000, jointly funded by P J Livesey Group and HBD. The tower houses a rare Waiting Train Clock mechanism originally manufactured by Gents of , which operates via electrical impulses from a master clock; after being silent for 18 years following the factory's closure, the refurbishment involved commissioning specialist horologists at Smith of to recreate the missing original mechanism using sourced vintage parts identified through auctions and expert networks. The restored clock now functions as a public timepiece for , with the tower itself converted into 21 luxury apartments and featuring a small heritage museum open to visitors on select days to showcase the site's industrial past. As of November 2025, the site has largely become a vibrant residential and commercial hub, with high occupancy across its existing housing stock contributing to York's housing supply amid regional demand. In May 2024, HBD announced the conditional sale of a two-acre parcel to McCarthy Stone for the development of living accommodations, marking an ongoing expansion to cater to diverse demographic needs. As of November 2025, McCarthy Stone is in the early stages of developing a 72-home living PLUS scheme on the parcel. The redevelopment has bolstered York's local economy by creating construction jobs during its phases—estimated at hundreds over the decade—and now supports ongoing employment in retail and care facilities, such as the adjacent , while revitalizing a brownfield site into a sustainable community that enhances the city's appeal near the historic racecourse.

References

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