Emi­rates Lounge

LON­DON HEATHROW TER­MI­NAL 3

Business Traveler (USA) - - DESTINATIONS - Marisa Can­non

BACK­GROUND The Emi­rates’ lounge in Ter­mi­nal 3 was last ren­o­vated and ex­panded in Oc­to­ber 2015 and ac­com­mo­dates 400 guests.

FA­CIL­I­TIES Up a spi­ral staircase, the lounge is a vast, U-shaped space that in­cludes nu­mer­ous liv­ing ar­eas fur­nished with posh art­work and glossy cof­fee ta­bles. Arm­chairs up­hol­stered in caramel and gray leather line the space, of­fer­ing pas­sen­gers the op­tion to work in pri­vacy, watch the news or re­cline fac­ing the run­way.

Pas­sen­gers can board the air­craft di­rectly from the lounge. There are power plugs at every arm­chair, and there is a busi­ness cen­ter near the board­ing door with four Len­ovo com­put­ers. There are men’s and women’s shower fa­cil­i­ties where tow­els, den­tal kits and toi­letries are con­ve­niently pro­vided.

The food and drinks of­fer­ing is im­pres­sive, with a ded­i­cated din­ing area at the back of the lounge and well-

stocked bars at in­ter­vals through­out. Veuve Clic­quot bub­bly is free-flow­ing, but there are also red and white wines. When I was there, 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 fla­vors. There is also a good se­lec­tion of qual­ity spir­its next to a cof­fee maker and a wide va­ri­ety of teas.

The back wall of the can­teen is re­served for hot dishes such as braised lamb, roasted pep­pers, fish pie and salmon teriyaki. Juices in­clude kale, spinach and ap­ple, tomato, and cloudy ap­ple.

A free-stand­ing sta­tion is ded­i­cated to cold dishes, in­clud­ing pulled duck con­fit, grilled tuna salad, caramelized goat’s cheese and beet­root horse­rad­ish salad. There is also a dessert sta­tion with a broad cheese se­lec­tion, pavlova and rhubarb crum­ble.

VER­DICT A well-equipped lounge with out­stand­ing food and drink, and plenty of se­cluded spots to work or re­lax. The fa­cil­ity to board di­rectly from the lounge is also a huge plus.

Veuve Clic­quot bub­bly is free-flow­ing but there are also reds and whites in­clud­ing two but­tery Bur­gundies

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