covered , with the peninsula bound by Bilton Bay to the north and Windermere Bay to the south upon the River Derwent. Located north of the City of Glenorchy, the estate has views of kunanyi / Mount Wellington to the west and both the City of Clarence and Brighton local government area on the eastern shore. Within the estate are various roads and buildings containing historical industry namesakes, such as Bournville Road, named after Cadbury's original worker's estate. MacRobertson’s Road pays tribute to MacRobertson's, the Australian company which created Cherry Ripe, Old Gold and Freddo Frog, acquired by Cadburys in 1967. Today, the Cadbury's Estate has a rich history with eighteen heritage-listed buildings located on the site, including the former Claremont Primary School. Claremont Primary School With frontage along Windermere Bay, Claremont Primary School was completed on the Cadbury's Estate in 1924 to facilitate factory worker's children. As part of the City of Glenorchy's Building the Education Revolution plan in 2009, Claremont Primary School was set to close following the proposal of two new primary schools facilitating the area. In 2015, a $79 million subdivision was put forward to develop the site. In 2017 the school was victim to an arson attack, causing upward of $150,000 in damages and destroying one of the school's historic buildings. The school was purchased by businessman Kai Yang in 2019. In 2021, a $200m development on the site called the Windermere Bay Precinct was proposed, featuring 315 apartments and townhouses, a childcare centre, local shops, a cafe, and a gym and pool within the parkland setting. Designed by Circa Morris-Nunn Architects, the remaining heritage-listed school building will be retained and used for community facilities. Factory tours Due to the factory's long history and the general appeal of chocolate, Cadbury's Claremont was a major Tasmanian tourism attraction, recording 150,000 visitors annually until its on-site visitor centre closed in 2015. Original factory tour From 1948, the factory conducted public tours of the facility, showcasing the manufacturing process, including the fermenting, drying, roasting, and separating of cocoa beans from their skins to create cocoa solids and cocoa butter. The tour also included an inspection of the factory's pure granite conching machines dating back to the 1950s, industrial machinery and wrapping process, ending with a taste-testing and the collection of free samples. The tours were discontinued in 2008 due to health and safety regulations adopted by the company