‘This MUST be the best business class seat in the world’: The Mail’s HARRIET SIME puts Qatar Airways’ famous Qsuite to the test – in double bed mode…

“I always forget we’re on a plane,” says my husband, Dan, as we settle into our gigantic thrones.

Around us, passengers sip the finest champagne, peruse a menu of plates of poached Atlantic lobster, smoked salmon and grilled Angus beef fillet, and open their Diptyque gifts wrapped in red ribbon, placed on our marble tables.

We’re aboard a Qatar A350-1000, flying in ridiculously luxurious style from London Heathrow Terminal 4 to Doha, Qatar.

We’re here to test the airline’s Qsuite, business class seats with doors that convert into a double bed when you’re traveling as a couple.

I had heard so much about Qsuite since its launch in 2017, with industry experts repeatedly calling it the best in business. “Better than some first class cabins,” said one. So I had high expectations.

Our Qsuite experience begins in Terminal 4, where we have access to a swanky private business class check-in area before heading to the expansive Qatar Lounge for an aperitif and quick snacks.

An hour later, we board. Within seconds of boarding the plane, we are presented with hot towels to refresh ourselves and deliciously golden glasses of Duval-Leroy champagne, which we devour in a matter of minutes before getting acquainted with the dizziness of our seats while our jackets are suspended.

The Qsuite cabin, in the airline’s signature burgundy and gray tones, is arranged in a 1-2-1 configuration, with our 5E and 5F seats, in the middle, facing rearward.

Our seats are large. Really big, with a width of 21.5 inches and legroom of 79 inches, and mountains of space above, below and to either side of my 5-foot-7 frame. We could easily fit a few kids or another adult in there. But that would be stupid. And that’s not the goal of Qsuite. This is total luxury, with acres of space and everything you need right at your fingertips.

I find a pocket to my right with a water bottle and noise-canceling Oryx One headphones, as well as space to place my laptop and small bag.

To the right of my gigantic 20.5-inch screen is a gray marble table where my toiletry bag from Diptique, the high-end brand where I always have to stop myself from buying £100 candles, awaits. ‘be unpacked. Inside I find body cream, lip balm and a glass tube of perfume retailing for £95 a bottle, as well as socks and an eye mask. The large TV remote sits under the marble table, along with USB sockets and a shelf where I place my glasses.

The cabin’s other Qsuites are occupied by a mother and daughter who seem happy to dine, sleep, and fly in style next to each other and businessmen who take advantage of their time to discuss, well, business.

My first impressions of the Qsuite? Its enviable reputation is entirely deserved. But what stands out for me is the cabin crew. They are as good and knowledgeable as those you will find in the best restaurants and have this effortless ability to switch between friendly and formal, depending on the requirements of the passenger they are serving.

My flight attendant is Hiba, with whom I am immediately warm. She has bright red lips and wears a wide smile throughout the flight. She starts by asking us our drink preferences once we’re in the air and goes over our dinner options.

The à la carte menu is varied and offers an “order when you want” concept. We opt for the three-course dinner in the sky at 7 p.m., three hours after takeoff.

Once we’re in the air, Hiba lowers the divider between our two seats, places a cushion to soften the space, and presents my pre-ordered glass of Carmel Road Chardonnay.

Right after, exactly three hours later, Hiba adjusts my tray table, sets out a white tablecloth, a flickering battery-operated candle, three variations of a dinner roll, and asks me which of four different olive oil options I would like . I’ve had worse service at Michelin star restaurants.

As we cross the Adriatic Sea and head towards Turkey, I enjoy a mezze starter of hummus, moutable and muhammara, followed by seared Atlantic halibut with barley risotto and parsley. The food is incredibly delicious.

The guests, as we are called, are referred to as Mr. and Miss/Madame, and the question “Mrs. Sime, would you like an addition?” ”, always seems to come at the perfect time. And the response “yes, please” follows every time.

The huge burgundy-colored doors on either side of our seats allow for complete privacy, while the seat numbers also act as Do Not Disturb indicators, turning red to inform cabin crew that you wish to close your eyes.

After dinner, we decide to try the famous reclining double bed. I head to the large bathroom – which, unusually, has a window and floor-to-ceiling mirrors – to change into the White Company pajamas and slippers I was given before takeoff .

I return to find the cabin crew lowering our seats, before covering them with thick mattresses and filling them with cushions, pillows and a duvet.

We curl up and drift within minutes, waking up hours later to discover we are about to land. The 6 hours and 20 minutes pass in a luxurious blur and I reluctantly leave the plane in Doha to catch our flight to the Seychelles.

I write regularly about the end of the golden age of flight. But is this the case? After this flight, I’m not so sure anymore.