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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
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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
Carrot and coriander – Low carbon dish/ Zero waste dish
Bistro Main
Golden fishcake with new potatoes, broccoli and honey glazed carrots with tartare sauce
Bistro Vegetarian
Mediterranean vegetable and halloumi patty, new potatoes, broccoli and honey glazed carrots
Sides
Tangy cucumber, fennel and dill salad
Minted mushy peas
Snack Bar
Smoky Cajun wings with pickled red cabbage salad and chipotle mayo
Sea salt Jacket potato
Sweet potato
Baked beans
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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
Smashed avocado, soft poached hen’s egg, confit tomato salsa on buttered toasted crumpet
Soup Station
Red lentil and coconut – Zero waste dish
Bistro Main
Crispy sweet and sour chicken, peppers, onion and pineapple served with egg fried rice
Bistro Vegetarian
Crispy sweet and sour tofu, peppers, onion and pineapple served with egg fried rice
Sides
Vegetarian spring roll
Pickled Asian vegetables
Prawn crackers
Snack Bar
Slow-cooked jerk lamb wrap, crisp salad, jerk mayo, fried plantain – Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
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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
Smashed avocado, soft poached hen’s egg, confit tomato salsa on buttered toasted crumpet
Soup Station
Tofu minestrone – Zero waste dish / Low carbon dish
Bistro Main
Grilled lamb kofta with jewelled cous-cous and char-grilled courgette and peppers
Bistro Vegetarian
Moroccan falafel with jewelled cous-cous and char-grilled courgette and peppers
Sides
Choice of Sauces
Pickled chillies
Fattoush salad
Snack Bar
Hoisin pulled pork Bao bun with cucumber, carrot and sriracha mayo – Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
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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
Smashed avocado, soft poached hen’s egg, confit tomato salsa on buttered toasted crumpet
Soup Station
Pea and mint – Low carbon dish / Zero waste dish
Bistro Main
Slow cooked BBQ beef brisket on crystal roll with gherkin and selection of salad items
Bistro Vegetarian
Moving mountain plant burger on crystal roll with gherkin and selection of salad items
Sides
Skin on chips
Rainbow slaw
Selection of sauces
Snack Bar
Bang bang chicken skewers with roasted vegetables salad – Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
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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
Chef’s Choice – Zero Waste Dish
Bistro Main
Sustainable caught catch of the day
Breaded, battered or baked fillet of Haddock, chunky chips, steamed vegetables
Bistro Vegetarian
Vegan buffalo tenders, chunky chips, steamed vegetables
Sides
Chip shop curry sauce
Tartare sauce
Snack Bar
Chef’s Choice – Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Looking to order food for your meeting?
Upcoming Events
8th July - Net Zero Pop-up: healthy, green and low carbon recipes.
14th July - Charity Feed Walk with Thomas Franks Foundation, sponsored by Withers. Please contact Zoe James if you’d like to join us distributing meals produced at Withers kitchen for the homeless.
16th July - Withers Summer Party
Don’t miss …
July 2026
July 2026
July’s drinks
Summer is here!
And the perfect seasonal drinks to enjoy this June are in the HUB, waiting for you.
Our month’s specials:
Iced Lattes
The perfect summer infusion: Strawberry Lemonade
Freshly made fruit smoothies
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.
July
Fruit and vegetable of the month
Meet the Team
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Erica
General Manager
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Muny
Restaurant Sous Chef
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Besmir
Hospitality Sous Chef
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Georgia
Barista / Catering Assistant
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Jamima
Barista / Catering Assistant
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Ivy
Client Lounge & Event Manager
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Nucha (Eunice)
Hospitality Assistant
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Teresa
Hospitality and FOH Assistant
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Anish
Kitchen Assistant
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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.
