The 100-year history of Preston’s Beech’s factory as demolition looms

This week we hear news that the former Beech’s Fine Chocolates Ltd factory on Fletcher Road, Preston, could be demolished.

News last year that the factory was about to close was received with regret by locals. Preston can proudly claim to have been the home of this chocolate factory since 1920, writes Keith Johnson.

It was in January that year that the factory premises came into being in Preston after Collinson's, an established catering company in Yorkshire, arrived in town. Indeed, the company T. Collinson & Sons Ltd were already well recognised for catering for banquets and balls and Collinson's Cocoa was being enjoyed by young and old alike.

The man who would head operations in Preston was Edward Whiteley Collinson and a variety of chocolates were soon rolling off the production lines. Within a couple of years the company had produced their own special souvenir box of chocolates for the Preston Guild of 1922.

In 1933, as Easter approached, the 'Lancashire Evening Post' sent a correspondent to see how things were progressing on the egg making front.

It began with the blending of beans from Ceylon mixed with others from Granada, Accra and Trinidad. These were processed through a series of machines and rollers the resultant mix becoming a thick, luscious paste that had cocoa butter added, and later flavouring ingredients, milk and fine sugar.

Armed with a tin mould which hinged into two parts a skilful girl worker then poured a small amount of chocolate inside, closed the mould, and began to whirl it around like a cocktail shaker, before slipping it onto a whirling machine.

Once that operation was complete the mould was sent down a conveyor through cooling rooms. Finally, the mould rolled onto a tray, a girl broke it open, and there was an Easter egg.

The Easter trade of 1933 had involved the manufacturing of 120,000 eggs by Beech's, a task carried out mainly by the 200 girls employed at the works who seemed happy to be the chocolatiers of their day. Once the Easter egg rush was over attention was once more focused on the making of their not very ordinary chocolates, these becoming more popular each year.

In a year over 800 tons of chocolate was being handled within a spotlessly clean environment and the girls could be seen singing, laughing and joking as they handled the chocolates off the production lines.

Sadly, in late August 1949 news was received of the disappearance of Mr. Collinson, by then aged 70, after a visit to the steep cliffs and woods of Hayburn Wyke, seven miles from Scarborough.

A keen geologist, his body was discovered a couple of days later at the foot of a cliff with a drop of over 200ft. It appeared he had slipped off the cliff edge and died from a haemorrhage following a fracture of his neck. A verdict of 'Accidental Death' was recorded at the subsequent inquest.

Besides being in control of Beech's, Mr. Collinson was also head of the catering firm of T. Collinson & Sons with their chain of cafés and restaurants in many towns in northern England.

In his Will published in February 1950 his estate was valued at over £60,000. The Quaker businessman, who had lived at Savile Field in Halifax, requested that his daughter Elizabeth Collinson, aged 26, continue the Collinson family traditions.

Beech's remained in Collinson family control until 1966 when it was sold to a family of Yorkshire woolmerchants. During the next decade the company became a supplier to the Supercook/Brandway group which eventually acquired the company in 1984.

In 2000 the business was acquired by the Renshaw Scott Group, a bakery/catering supplier, and then in 2002 a management buy out took place. It was time for another Yorkshireman, chief executive Dr. Peter Heaps, along with chairman Andrew Whiting and commercial director Andy Scholefield, to get the company back on track and ensure the 75 strong workforce had a future in the business.

Within a couple of years indications were good that the business was beginning to flourish again with hopes of a £3m turnover and some big name customers onboard, such as EH Booths, who back in 1926 were selling their chocolates, and Harrods of London.

Their chocolate developments continued in modern times with chocolate creations expertly produced in the traditional way, be they dark or light, creamy or nutty, or even dusted with ginger. Although the chocolate itself came from an outside source in the 21st century it was still made to Beech's high specifications, both in terms of cocoa solids and flavours from the days of Collinson's cocoa.

Still a popular choice for occasions such as Christmas or Valentines day, the Preston production line at seasonal highs employed up to a hundred local folk.

Despite the best efforts of managing director Andrew Whiting the business suffered from increased costs of raw materials and became unsustainable, forcing the firm to close and the forty remaining staff to be made redundant.

The business which connected with so many local people will leave many happy memories behind, including the days when Beech's Easter eggs rolled down the slopes of the Avenham Valley.

Find out more in 'Preston At Work' published by Amberley.