Drink it in: Rethinking Hydration

Hydration rarely gets the same attention as flavour, presentation, or provenance. Yet for many diners, especially older guests or those in care and hospital settings, staying hydrated is a daily challenge.

From broths that deliver both comfort and nourishment to desserts that carry hidden hydration, every course can play a role. This month, our panel of chefs share practical ideas and fresh inspiration to support hydration naturally, without compromising on taste or experience.

Enzo Oliveri: Celebrity Chef, President of the Federation Italian Chefs (FIC), Cirio Ambassador

In Italy, keeping diners hydrated during the summer isn’t just about what’s in your glass, it’s about what’s on the plate too. Italians eat with the seasons, choosing light, fresh seasonal vegetables like juicy tomatoes, aubergine and peppers that are naturally rich in water and help to keep the body hydrated and refreshed in the heat. A dish like my delicious Penne alla Caponata is a perfect example: silky slow-cooked aubergine paired with olives, capers and a rich tomato sauce built on Cirio Polpa gives you deep flavour without heaviness.

Rebekha White: Senior Brand Manager, Aimia Foods for Professionals

No matter the age, hydration is vital to health, which is why Aimia Foods for Professionals offers a range of drinks that can tempt any kind of customer – from chai and bubble tea, to classics such as Horlicks and Dorset Tea.

In a care home environment, it can be particularly tricky to encourage residents to stay hydrated. However, using a nostalgic brand like Horlicks helps residents drink more, and by adding a scoop of Horlicks to other beverages, such as smoothies and milkshakes, caterers can also entice residents with something a little different. What’s more, Horlicks is enriched with 14 vitamins and minerals, such as vitamin B6, vitamin D, vitamin C and fibre, providing additional nutritional benefits for residents.

Danielle Smith: Head of Nutrition, AVE

Hydration stations should be used within care settings to improve accessibility to fluids, encourage social interaction, and provide a range of appealing drink options with exciting flavours. Hydration-promoting recipes enable mealtimes to contribute to residents’ daily fluid intake. Examples include Watermelon and Feta Salad which provides at least 92ml of water, Honey-Grilled Peaches with Mozzarella Salad which provides at least 132ml of water, and Ratatouille which provides at least 325ml of water.

Chef Kasun Jayasooriya: Head Chef at Omboo

Across Asia, many summer dishes are created to cool and refresh the body while still delivering deep flavour. One dish I always enjoy in warmer weather is a chilled noodle bowl inspired by Japanese Hiyashi Chūka and Korean Naengmyeon. Cold noodles served with cucumber, herbs and a light, chilled broth made from dashi or miso create something simple but incredibly refreshing.

For me, the beauty of these dishes is the balance – cool broth, crisp vegetables and a little acidity to lift the flavours. I sometimes add toasted sesame, soft tofu or lightly poached chicken so the dish stays light but still satisfying. A small touch of chilli oil or fresh chilli can also bring a gentle warmth that contrasts nicely with the cold noodles.

Dean Harper: Owner, Dean Harper Fine Dining

Bouillabaisse is a strong choice in summer, especially when it’s presented as broth-forward rather than a heavy stew. Done with a clear, aromatic tomato and saffron-led broth, it helps guests take on meaningful fluids without feeling like they’re drinking water. Seafood also brings naturally occurring minerals such as sodium and potassium, which can support hydration, particularly when people are sweating more in hot weather. Tomato-based broths add to that sense of freshness and lightness, which can make a dish easier to enjoy when everyone’s appetites dip in the heat.

Keep the broth-to-fish ratio higher than usual and serve it warm rather than boiling hot, so it’s soothing and easy to finish. If offering Rouille, keep it light and lemon-bright, so it lifts the bowl instead of weighing it down. A simple fennel and citrus garnish can sharpen the aroma and make each spoonful feel cleaner, encouraging guests to go back for more broth.

Maurilio Molteli: Head Chef, TOZI Restaurant and Bar

In the summer months, I like to serve dishes that feel light, fresh and naturally hydrating. One of my favourites is a simple Italian Summer Pasta Salad made with good quality dry pasta cooked al dente and refreshed in cold water to keep it firm. I sauté seasonal vegetables such as courgettes, peppers, peas or aubergine in extra virgin olive oil, keeping them slightly crunchy so they retain their flavour. Then I combine the pasta with buffalo mozzarella, cherry tomatoes and fresh basil, dressing everything with olive oil, salt and pepper. After resting in the fridge for a few hours, the flavours come together beautifully. It’s refreshing, colourful and perfect for warmer weather. You can finish it with parmesan shavings and a little basil pesto for extra depth.