Know the meal arrangements
Supported climbs typically organise meals through a mountain cook, with breakfast and dinner at camp and a lunch arrangement suited to the stage. Ask whether lunch is packed or served during a stop, what drinks are offered and how meals work on summit day.
Share dietary requirements before booking and confirm with our team what can be provided on the mountain. Do not assume that a kitchen far from town can replace specialist foods at short notice.
Bring familiar supplements
A small selection of familiar snacks can make long stages easier to manage. Choose items you enjoy, that pack securely and are easy to eat in cold conditions. They supplement the meal plan rather than replacing it.
For allergies, explain the ingredients involved and discuss preparation and cross-contact arrangements explicitly. Report appetite loss or nausea to the guide; these can matter in assessing how you are adapting to altitude.
Treat the supply and carry what the stage needs
Do not drink untreated stream water. Ask the team which treatment method is used and when your bottles can be refilled. Carry enough for the planned stage; the packing guide suggests a system with roughly 3–4 litres of capacity, with actual needs discussed with the guide.
On the summit approach, bottles and hydration tubing can freeze. Include a wide-mouth bottle and discuss insulation and access with the team. Practise operating caps with gloves at home. Water-carrying capacity is equipment guidance, not an instruction to force a fixed intake.
Ask before the briefing
Confirm the menu, any specialist foods you should bring, water treatment and refill routine, and the summit-night breakfast / snack arrangements. Plan hand hygiene and tell the crew promptly about eating or drinking difficulties.