Overwater Hall is perfect for dogs, on or off the leash

Overwater Dog Biscuit

Overwater Dog Biscuit


I have been asked for this recipe many times over the years and thought it was about time I shared it on our website so that everybody can enjoy it.

Dogs have been welcome at Overwater since well before we bought the place in November 1992 – nearly 26 years ago – and as the carer to two Labradors myself, I can think of no better – or more welcoming – place for a dog to have a bit of down time.

The dog biscuits that I make for our canine visitors came about only six or seven years ago: I don’t know why it took so long for me to get round to this – but I have to ‘fess up to it actually being Dawn’s idea (my second chef of twenty four or so years). This recipe has, over time, been adapted/changed to respond to feedback that I have received from our canine friends (well, mainly their carers!)

Please adjust the recipe as you require. You may find your dog doesn’t like the spice mix or some other ingredient: as long as you have the basic flour/bran/stock mix you can add/subtract until you have found a mix your dog likes.


500g Wholemeal Flour

250g Wheat Bran

250g Carrot, finely grated

100g Mozzarella Cheese, grated (optional)

A good handful of chopped Parsley

12 Star Anise

2 Desert spoons Fennel Seeds

350 – 425 ml Chicken or Vegetable Stock


Start by grinding the spices in a coffee/spice grinder until finely ground. Shake through a sieve to remove any larger bits (I just chuck these back in the grinder for a little while longer).

Place the ground spices, with the rest of the ingredients, in the bowl of a mixer and add around 350ml of the stock. Mix gently with the “K” beater until incorporated, adding a little more stock if you feel it is too dry (the amount of stock you need will depend on the flour/wheat bran that you use as different brands will absorb different amounts of stock: don’t make it too wet as it will just increase the time needed to dry out the biscuits).

Roll out the dough on a lightly floured surface to a depth of 1cm for large biscuits and slightly thinner for a smaller, treat sized snack. Cut to your required shape/size and bake at 250F (120C) for around an hour or until lightly browned and completely dried out. (There should be no moisture left in the middle of the biscuits as they will go mouldy in a matter of days – as I found out much to my chagrin in the early days!) Cool and store in a sealed, airtight container: if the biscuits are properly dried out stored correctly they should last for at least two months.

This recipe will make around 30-35 bone shaped biscuits you may have come across at the hotel, or around 400 small, bite or treat sized biscuits.

The recipe can be cut down as required without affecting the quality of the biscuit.

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