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
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
Silky fennel soup – Vegan
Bistro Main
Lamb navarin with pearl barley - Zero Waste Dish
Bistro Vegetarian
French style puy lentil ragout with pearl barley - Low Carbon Dish
Sides
Roast Brussel sprouts
Dumplings
Pear and blue cheese tricolored salad
Snack Bar
Vietnamese rice rolls with tofu and satay sauce – Low Carbon Dish
Sea salt Jacket potato
Sweet potato
Baked beans
-
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
Breakfast burrito – hash brown, sausage, bacon, scrambled egg and cheddar cheese
Soup Station
Winter root vegetable with coconut and tamarind soup – Vegan / Zero Waste Dish
Ham and lentil soup –Zero Waste Dish
Surplus - Bread sticks
Bistro Main
Creamy cheese and hearty beef Lasagna
Bistro Vegetarian
Mixed vegetable and ricotta cannelloni
Sides
Parmesan and garlic focaccia
Balsamic herb roasted mushrooms
Rocket salad
Surplus - Tomato bruschetta
Snack Bar
Grilled chicken Caesar taco
Sea salt Jacket potato
Sweet potato
Baked beans
-
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
Breakfast burrito – hash brown, sausage, bacon, scrambled egg and cheddar cheese
Soup Station
Watercress and leek – Vegan / Low Carbon Dish
Chipotle chicken and black bean
Bistro Main
Thai green chicken curry with lazy boy sticky rice
Bistro Vegetarian
Sweet potato, mangetout and tofu curry with lazy boy sticky rice
Sides
Steamed oriental vegetables
Prawn toast
Vegetable spring rolls
Snack Bar
Venison slider with American cheese and burger sauce - Low Carbon Dish
Sea salt Jacket potato
Sweet potato
Baked beans
-
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
Breakfast burrito – hash brown, sausage, bacon, scrambled egg and cheddar cheese
Soup Station
Country vegetable broth with barley – Vegan / Zero Waste Dish
Mediterranean style fish stew – Zero Waste Dish
Bistro Main
Orange and maple syrup baked gammon with herbed parmentier potatoes
Bistro Vegetarian
Spinach, cheese and leek filo pie with herbed parmentier potatoes
Sides
Kale and savoy cabbage
Rosemary carrots
Classic gravy
Snack Bar
Tempeh skewers with tomato-basil sauce – Low Carbon Dish
Sea salt Jacket potato
Sweet potato
Baked beans
-
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
– Battered or breaded fish with chunky chips, steamed vegetables or garden peas
Bistro Vegetarian
Buffalo tenders – Vegan / Zero Waste Dish
Chunky 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
10th February - Seasonal Surplus and Thomas Franks Foundation PopUp
12th & 13th February - Valentine’s Day themed cakes
17th February - Shrove Tuesday - Pancake Day
17th February - Chinese New Year (17th) - Year of the Horse
24th February - Soul Fruit Pop Up: Introducing new dried fruit range
Don’t miss …
February 2026
February 2026
February’s drinks are here!
Winter has been cold and it asks for warm and comforting flavours !
The perfect seasonal drinks to enjoy this February is our special Raspberry Hot Chocolate. A nod to the month of love and to Valentines Day.
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.
February
Fruit and vegetable of the month
Meet the Team
-

Erica
General Manager
-

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
-

Phoebe
Kitchen 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.