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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
Pea, leek and watercress – Zero waste dish / Low carbon dish
Bistro Main
Gnocchi served with slow braised beef ragu, rosemary focaccia roll and rocket salad
Bistro Vegetarian
Gnocchi, wild mushroom and creamy spinach, rosemary focaccia roll and rocket salad
Sides
Roasted broccoli and carrot with balsamic dressing
Parmesan and pesto
Snack Bar
Slow braised sweet and sour pork ribs with pickled vegetables - 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
Beef and tomato sausage, cream cheese, chilli jam, crispy fried egg, folded naan bread
Soup Station
Miso and tofu – Zero waste dish / Low carbon dish
Portuguese Caldo Verde
Bistro Main
Lamb and feta cheese kofta, Khobez bread, hummus, Tzatzki
Bistro Vegetarian
Beetroot falafel, Khobez bread, hummus, Tzatzki
Sides
Lemon and oregano potato wedges
Kebab shop salad
Snack Bar
Mango curry chicken skewer with pineapple salsa with chilli and lime – 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
Beef and tomato sausage, cream cheese, chilli jam, crispy fried egg, folded naan bread
Soup Station
– Sweet potato, lemongrass and chilli – Zero waste dish / Low carbon dish
Cream of chicken and mushroom – Zero waste dish
Bistro Main
Crisp chilli salmon, sticky rice and smashed cucumber salad
Bistro Vegetarian
Crisp chilli tempeh, sticky rice and smashed cucumber salad
Sides
Green beans with garlic sauce
Vegetable gyoza
Selection of dips and toppings
Snack Bar
Potato waffle, maple cured streaky bacon, fried hens egg
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
Beef and tomato sausage, cream cheese, chilli jam, crispy fried egg, folded naan bread
BLACK HISTORY MONTH - New Orleans
Soup Station
Broccoli cheese
Shrimp and corn soup
Bistro Main
Bourbon BBQ chicken breast, American style baked beans, smoky collard greens
Bistro vegetarian
Creamy baked macaroni cheese, American style baked beans, smoky collard greens
Sides
Turmeric spiced cous-cous
Cumin and coriander roasted marrow and butternut squash
Snack Bar
Jambalaya omelette
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
Pepperoni pizza, fresh basil, rocket and parmesan salad with ranch dressing
Bistro Vegetarian
Margarita pizza, fresh basil, rocket and parmesan salad with ranch dressing
Sides
Oven baked oregano potato wedges
Cheesy garlic bread
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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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
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.
