Everest Base Camp Trek

You need to be in good general hiking shape — not athlete-level, but capable of walking 5–7 hours a day for two weeks with a daypack of around 5–7 kg. The trek isn't technical (no climbing, no ropes, no special skills), but the altitude makes everything harder. The fitter you are, the more you'll enjoy it. We recommend training for at least three months before the trip with regular hill walks, long-distance hikes carrying weight, and cardio.

Carefully and seriously. Two acclimatisation days are built into the standard itinerary — one in Namche, one in Dingboche — and the daily ascent rate above 3,000 m is kept within Wilderness Medical Society guidelines. Your guide carries a pulse oximeter and checks oxygen saturation each evening. If anyone shows symptoms, the response is descent, every time. There are good medical posts at Pheriche (HRA-run) and Khunde (hospital). Diamox prophylaxis is a personal decision — we'll discuss it with you, but we don't prescribe.

The two main seasons are spring (March–May) and autumn (September–November). Autumn has the clearest skies and the most stable weather; spring has the rhododendron blooms below 4,000 m and the active climbing season at Base Camp. Winter (December–February) is possible but cold and quiet; monsoon (June–August) is generally not recommended due to clouds, leeches, and frequent flight cancellations.

In Kathmandu, a comfortable 3-star tourist hotel in Thamel. On the trail, in teahouses — small family-run lodges, twin-share rooms with simple beds and shared bathrooms in most villages. They're warmer and more comfortable than people expect, but they're not hotels. Higher villages (Lobuche, Gorak Shep) are more basic. All meals are taken in the teahouse dining room around a wood/yak-dung stove — this is also where you'll meet the other trekkers who become friends for the duration.

Teahouse menus are surprisingly varied. The local staple is dal bhat (lentils, rice, vegetables, pickle) — refillable, hot, and what the porters eat. You'll also find Tibetan momos, fried noodles, fried rice, soups, eggs, porridge, pancakes, and increasingly Western options (pizza, pasta) at lower elevations. Above 4,000 m, simpler is better — your appetite shrinks at altitude and dal bhat is what your body actually wants.

As of April 2023, the Nepal government requires all foreign trekkers in protected areas to be accompanied by a licensed guide. Independent trekking on the Everest route is no longer permitted. Beyond the legal requirement, a guide handles permits, teahouse bookings (in peak season this matters), navigation, weather decisions, and — crucially — altitude monitoring.

Most nationalities can get a 30-day multi-entry tourist visa on arrival at Tribhuvan International Airport for USD $50, paid in cash. Bring two passport photos. A few nationalities need to apply in advance — check with your nearest Nepalese embassy.

Full gear list provided on booking, but the essentials: a 4-season sleeping bag (rentable in Kathmandu), down jacket (rentable), worn-in trekking boots, layered base/mid/shell clothing for –10°C nights, sun protection (SPF, wide-brim hat, glacier glasses), a 25–35L daypack, headlamp, water bottles + purification, basic first aid. Worn-in boots are the single most important thing — don't show up with new boots.

2 minimum to operate, 12 maximum. Our average is 4–8. For private departures (couples, families, friends groups), see the booking form. For solo travellers, check the fixed departure dates.

Yes — and lots of people do. Common add-ons: 3 nights in Chitwan National Park (jungle safari, rhinos, occasionally tigers), 3 nights in Pokhara on Phewa Lake, or a follow-on trek like Annapurna Base Camp. We can package any of these in.

A 25% deposit confirms your booking. Full balance due 60 days before departure. Cancellations 60+ days out: full refund minus deposit. 30–59 days out: 50% refund. Less than 30 days out: no refund. We strongly recommend trip insurance with cancellation cover.