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See what Is 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
Spinach, potato, nutmeg– Zero waste dish / Low carbon dish
Bistro Main
Beef lasagna al forno
with rosemary focaccia garlic bread
Bistro Vegetarian
Spinach and ricotta cannelloni
with rosemary focaccia garlic bread
Sides
Tomato, rocket and
parmesan salad
Snack Bar
Scampi, chips, minted mushy peas and tartar sauce - Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans - 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
Omelette bar
Soup Station
Sweet potato, coconut, chilli – Zero waste dish / Low carbon dish
Chicken, coconut and lemongrass - Zero waste dish
Bistro Main
Chipotle chicken fajita wrap with
onions and peppers and tortilla
Chips
Bistro Vegetarian
Crispy panko tofu fajita wrap with
onions and peppers and tortilla
Chips
Sides
Guacamole, sour cream, salsa and mexicana jalapeno slaw
Snack Bar
BBQ pork ribs with crisp onion rings
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
Omelette bar
Soup Station
Roasted cauliflower and lentil– Zero waste dish
Smoked bacon minestrone – Zero waste dish
Bistro Main
Pan seared fillet of Cornish salmon,
Herb baked new potatoes, lemon and dill sauce
Bistro Vegeterian
Leek, mushroom and goat's cheese quiche, herb baked new potatoes,
Red onion gravy
Sides
Winter green vegetables
Snack Bar
Handcrafted cheese and onion puff pie – 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
Omelette bar
BLACK HISTORY MONTH - Brasil
Soup Station
BHM – Carrot and cassava
BHM – Moqueca Baiana (Brazilian fish stew)
Bistro Main
BHM – Brazilian Feijoada
Black Bean and sausage stew, steamed rice, Couve a Mineira (collard greens)
Bistro vegetarian
BHM – Brazilian vegan Feijoada
Black bean and smoked tofu stew, steamed rice, Couve a Mineira
(collard greens)
Sides
BHM – Farofa (Cassava flour)
Orange segments
Brazilian vinaigrette salsa
Pão de queijo (cheese bread roll)Snack Bar
BHM – Coxinha
(Brazilian chicken croquette)
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, baked or battered Haddock, chunky chips, steamed vegetables
Bistro Vegetarian
Jalapeno cream cheese peppers
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 – Zero waste dish
Looking to order food for your meeting?
Upcoming Events
Once a week in October - Black History Month menus in the Hub
5th October - Launch of seasonal drinks
16th October - World Food Day
29th and 30th October - Halloween in the Hub
Don’t miss …
October 2026
October 2026
October’s drinks
October is here and it asks for the perfect cozy seasonal drinks to the Hub.
Our month’s specials:
Pumpkin Spiced Latte
The perfect infusion: Lemon, ginger, honey and mint
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.
October
Fruit and vegetable of the month
Meet the Team
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Erica
General Manager
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Josh
Head Chef
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Muny
Restaurant Sous Chef
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Besmir
Hospitality Sous Chef
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Aneta
Restaurant Supervisor
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Jamima
Barista / Catering Assistant
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Ivy
Client Lounge & Event Manager
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Daniella
Hospitality Supervisor
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Nucha (Eunice)
Hospitality Assistant
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Teresa
Hospitality and FOH Assistant
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Anish
Commis Chef
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Carlos
Kitchen Porter
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Keely
Operations Manager
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.
