Emirates’ lounge was renovated and expanded in October 2015 and can now accommodate 400 guests.
WHERE IS IT?
Airside in Heathrow T3, about five minutes’ walk from the main shopping concourse at area E, near gate 7.
WHO CAN ACCESS?
Business and first class passengers can enter for free together with Emirates Skywards gold or platinum members. Blue and silver members can pay for access.
WHAT’S IT LIKE?
Up a spiral staircase, the lounge is a vast, U-shaped space comprising numerous lounge areas furnished with posh artwork, potted plants and glossy coffee tables. Armchairs upholstered in caramel and grey leather line the space offering passengers the option to work in privacy, watch the news, or recline while overlooking the runway.
This is the only lounge at T3 from which passengers can board the aircraft directly. Wifi is free.
There are plug sockets at every armchair, and there is a business centre near the boarding door with four Lenovo computers. Along each corridor, there is a magazine rack, providing plenty of quality reading material.
There are men’s and women’s shower facilities and towels, dental kits and toiletries are provided. While I was there, a number of the toilet cubicles were under repair, but the shower cubicle was functional and fortunately there was no queue.
The food and dining offering is impressive, with a dedicated dining area at the back of the lounge and well-stocked bars at intervals throughout. Veuve Cliquot bubbly was free-flowing, but there were also red and whites on offer.
As is usual in business class, these were a selection of big-name labels from respected producers. These included two buttery Burgundies, a Mosel riesling, a big-hitter of a Bordeaux red from 2006, and a younger Spanish Priorat with strong red berry flavours.
There is a good selection of quality spirits next to a coffee maker and a wide variety of teas. Fridges filled with soft drinks, tonic and soda water are replenished frequently.
The back wall of the canteen is reserved for hot dishes, offering tureens of braised lamb with vegetables, roasted peppers with courgette and fennel, fish pie and salmon teriyaki next to baskets of warm bread rolls. Juices included orange; kale, spinach and apple; tomato; and cloudy apple juice.
A freestanding station is dedicated to cold dishes, which range from the decadent pulled duck confit to grilled tuna salad and caramelised goat’s cheese with beetroot horseradish salad.
There is also a dessert station with a broad cheese selection, grapes, quince and dried apricots, and for the sweet tooth, dishes of berry pavlova, rhubarb crumble and rich chocolate tart.