Hi, welcome to our first report... it’s a joint effort between myself and LanceUppercut. We visited Terry’s of York twice together – most of the photos are from the first visit, when we gained access easily. The second time was more recently and we found security has been tightened; access was more tricky but still possible. On site, all the buildings and apparently the smashed glass roof too have been freshly boarded over. Again, access still possible but pitch black inside = minimal photo opportunities. Only took some fairly small torches and noticed security was active onsite so we had a quick prowl round and left. In summary – if you’re wanting to visit, I’d recommend going soon and take some decent lighting.
Lots of history on the factory already on other reports so I won’t bore you by repeating... here are a couple of other interesting factoids instead.
Process info from the Conservation Area Character Appraisal about the site: Originally goods were loaded in at the top floor and manufacturing processes cascaded downwards. The blended beans were roasted, cracked and winnowed, then taken to the nibbing machine where the ‘nib’ of the bean was extracted, this being the part used for chocolate making. The nibs were ground to produce the cocoa mass, at which point other ingredients such as sugar or milk were added as required. The result was a paste which was refined several times. The next process was ‘conching’ where the mass was stirred for many hours at a constant temperature, to produce a smooth cream. In the enrober department the chocolate was added to the various fillings, and the results were then foiled, packaged and dispatched. These processes, once carried out in the factory building, were more recently transferred to the ground floor of the factory and the 1970s building opposite.
The original Terry shop in York (owned by the Berry family, which Joseph Terry married into in 1823) is now the Swarovski shop in St Helen’s Square. It has “TERRY†inlaid below the windows and engraved on the building frontage.
On with the piccies. Aim was to choose a few that aren't poor replicas of everyone else's...
We'll dance together on the factory floor...
Cheers for looking
Lots of history on the factory already on other reports so I won’t bore you by repeating... here are a couple of other interesting factoids instead.
Process info from the Conservation Area Character Appraisal about the site: Originally goods were loaded in at the top floor and manufacturing processes cascaded downwards. The blended beans were roasted, cracked and winnowed, then taken to the nibbing machine where the ‘nib’ of the bean was extracted, this being the part used for chocolate making. The nibs were ground to produce the cocoa mass, at which point other ingredients such as sugar or milk were added as required. The result was a paste which was refined several times. The next process was ‘conching’ where the mass was stirred for many hours at a constant temperature, to produce a smooth cream. In the enrober department the chocolate was added to the various fillings, and the results were then foiled, packaged and dispatched. These processes, once carried out in the factory building, were more recently transferred to the ground floor of the factory and the 1970s building opposite.
The original Terry shop in York (owned by the Berry family, which Joseph Terry married into in 1823) is now the Swarovski shop in St Helen’s Square. It has “TERRY†inlaid below the windows and engraved on the building frontage.
On with the piccies. Aim was to choose a few that aren't poor replicas of everyone else's...
We'll dance together on the factory floor...
Cheers for looking
