The Labrador descends from the St. John’s dog, the water dog used by fishermen in Newfoundland. In the 19th century it reached England, where the Earls of Malmesbury and the Duke of Buccleuch developed it as a retriever.
At first only black dogs were wanted. But brown was already hidden in the genes of some breeding dogs: the first documented liver-coloured puppies were born in 1892 in the Buccleuch kennel. For decades they were given little consideration, and only in the 20th century did the chocolate Labrador become an appreciated, deliberately bred colour.
Temperament. Colour has no link with temperament. A well-bred chocolate Labrador is balanced, sociable, affectionate with the family and with children, and easy to train. It’s full of energy and loves water: it does well in water rescue, pet therapy and dog sports such as agility and obedience.
Appearance. Sturdy build, broad chest, wide head, “otter” tail, short dense coat with a water-resistant undercoat. The FCI standard allows a small white spot on the chest and on the back of the pasterns. These small light marks on the paws are known as “Bolo marks”, after Banchory Bolo, a famous Labrador of the 1910s.