Your online destination
for all the latest news
from the staff restaurant.
See what’s on the menu this week, and check out upcoming events.
Opening hours :
8.00am - 4.00pm
Breakfast 8:00am - 10:00am
Lunch 12:00pm - 14:00pm
SURVEY
SURVEY
We want to hear your feedback!
This Week’s Menu
-
Breakfast Hub
Smoked Back Bacon, Cumberland Sausage, Grilled Portobello Mushroom, Garlic and Herb Vine Tomatoes, Baked Beans
(Cooked To Order Eggs: Poached Fried or Scrambled)
Toast and Porridge Bar
Soup Station
Chipotle bean soup – Vegan / Zero Waste Dish / Low Carbon Dish
Bistro Main
Korean BBQ chicken, kimchi fried brown rice, pickled mushrooms and fried egg
Bistro Vegetarian
Korean BBQ smoked tofu, kimchi fried brown rice, pickled mushrooms and fried egg
Sides
Vegetable spring roll – Zero Waste Dish
Snack Bar
Beef meatball Bhan Mi with homemade kimchi
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
-
Breakfast Hub
Smoked Back Bacon, Cumberland Sausage, Grilled Portobello Mushroom, Garlic and Herb Vine Tomatoes, Baked Beans
(Cooked To Order Eggs: Poached Fried or Scrambled)
Toast and Porridge Bar
Breakfast Special
Turkish eggs cilbir on sourdough with slow roasted tomatoes
Soup Station
Spiced butternut squash soup– Vegan / Zero Waste Dish / Low Carbon Dish
Portuguese Caldo Verde – Zero Waste Dish
Bistro Main
Cambrian pork Brazilian feijoada and black turtle bean with steamed rice, sauté cabbage
Bistro Vegetarian
Mushroom Stroganoff with steamed rice, sauté cabbage – Low Carbon Dish
Sides
Oporto charred bell peppers
Snack Bar
Al pastor chicken taco with burnt pineapple salsa and Mexican slaw
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
-
CELEBRATING EARTH DAY
Breakfast Hub
Smoked Back Bacon, Cumberland Sausage, Grilled Portobello Mushroom, Garlic and Herb Vine Tomatoes, Baked Beans
(Cooked To Order Eggs: Poached Fried or Scrambled)
Toast and Porridge Bar
Breakfast Special
Turkish eggs cilbir on sourdough with slow roasted tomatoes
Soup Station
Malaysian tofu soup – Vegan / Low Carbon Dish / Zero Waste Dish
Moroccan minestrone – Zero Waste Dish
Bistro Main
Preserved lemon & green olive Chicken tagine, with herby Cous-cous and roasted courgettes, pine nuts and mint
Bistro Vegetarian
Cumin "mock lamb", green olive and bold butter bean tagine with herby cous-cous and roasted courgettes, pine nuts and mint – Low Carbon Dish
Sides
Khobez bread – Zero Waste Dish
Chickpea harissa hummus – Low Carbon Dish / Zero Waste Dish
Snack Bar
Tomato, courgette and Parmesan tart – Low Carbon Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
-
Breakfast Hub
Smoked Back Bacon, Cumberland Sausage, Grilled Portobello Mushroom, Garlic and Herb Vine Tomatoes, Baked Beans
(Cooked To Order Eggs: Poached Fried or Scrambled)
Toast and Porridge Bar
Breakfast Special
Turkish eggs cilbir on sourdough with slow roasted tomatoes
Soup Station
Maple roasted parsnip – Low Carbon / Zero Waste Dish
Turkish chicken and orzo – Zero Waste Dish
CELEBRATING ST. GEOREG’S DAY
Bistro Main
Roast beef with roasted new potatoes and maple roasted carrots and parsnips – Low Carbon Dish
Bistro Vegetarian
Mushroom and stuffing Wellington with roasted new potatoes, maple roasted carrots and parsnipss – Low Carbon Dish
Sides
Mini toad in the hole
Braised cabbage
Snack Bar
Chicken tikka scotched egg – Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
-
Breakfast Hub
Smoked Back Bacon, Cumberland Sausage, Grilled Portobello Mushroom, Garlic and Herb Vine Tomatoes, Baked Beans
(Cooked To Order Eggs: Poached Fried or Scrambled)
Toast and Porridge Bar
English Breakfast
Soup Station
Soup of the Day – Zero Waste Dish
Bistro Main
Down The Chippy
Sustainable caught catch of the day
– Oven baked breaded fish with oven chips, steamed vegetables or garden peas
Bistro Vegetarian
Mock chicken popcorn – Low Carbon Dish
Oven chips, steamed vegetables or garden peas
Sides
Chip shop curry sauce
Tartare sauce
Snack Bar
Chef's choice of snack/wrap – Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Looking to order food for your meeting?
Upcoming Events
1th April - Withers Christian Network - Easter cakes stall in the HUB
7th April - Smoothie Bar launch
22nd April - Celebrating Earth Day with Low Carbon and Seasonal Surplus Menu in the HUB
23th April - ST. George’s Day
29th April - Nutrition Pop-up in the HUB
Don’t miss …
April 2026
April 2026
April’s drinks
Spring is around the corner but the cold days continue, and they still ask for warm and comforting flavours!
The perfect seasonal drinks to enjoy this April is our special Vanilla, Honey, Cinnamon Matcha.
The season’s favourite infusion: Immunity Booster.
All available in the Hub this month!
This month
Things to know…
Grab your free bag of coffee grounds!
Not only are coffee grounds a natural, organic fertiliser for your garden, they also represent a way to reduce waste for free.
Coffee is the most popular drink globally. This results in a significant amount of grounds, the waste from leftover coffee. These can be used to nourish the soil and plants in your garden, meaning that this is more sustainable for the environment than adding grounds to household bins or pouring them down the drain.
We are committed to promoting sustainability and to reducing food waste in innovative ways, to minimise our environmental impact.
Seasonal Surplus
An environmental enterprise which specialises in the interception of surplus food destined for waste.
They intercept edible produce from heading to landfill. This produce may be past best before, have suffered accidental damage or deemed to be surplus to requirements.
Keep an eye out for dishes featuring throughout the month, created with surplus products.
Food waste legislation is changing
From 31st March 2025 all food Waste MUST be separated from general waste / recycling.
The UK government is committing to the near elimination of food waste to landfill by 2028, with a preference for all food waste to end up in the anaerobic digestion (AD) treatment system. This is primarily due to enhancing our ability to generate bio-fuels and gases to support our renewable energy infrastructure (green-gas) and digestates (used for land fertilisation).
We see this as a positive move from the UK government as they start to implement tangible regulation to support the overall Net Zero strategic goals however, it does require that every business has separate food waste collections and that no food waste contaminates general waste from the point the regulation comes into force in April of this year.
April
Fruit and vegetable of the month
Meet the Team
-
Erica
General Manager
-
Deane
Head Chef
-
Muny
Restaurant Sous Chef
-
Besmir
Hospitality Sous Chef
-
Georgia
Barista / Catering Assistant
-
Jamima
Barista / Catering Assistant
-
Ivy
Client Lounge & Event Manager
-
Kellen
Hospitality Supervisor
-
Nucha (Eunice)
Hospitality Assistant
-
Carlos
Kitchen Porter
About Thomas Franks London
Our dishes revolve around the freshest, seasonal ingredients and the best of London produce.
Evolving throughout the day, our menus cater to every taste whilst minimising waste.
Being totally London-centric, we aim to deliver a diverse and authentic food service that is totally immersive and ahead of the curve.
The workplace had been re-imagined. Our food and hospitality encourages collaboration, interaction and ensures that every dining experience is memorable and evokes feelings.
