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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
Roasted sweetcorn and curry spiced butter – Low carbon dish/ Zero waste dish
Bistro Main
Beef rendang curry, sticky coconut jasmine rice, steamed Pak choi with crispy fried shallots
Bistro Vegetarian
Tempeh rendang curry, sticky coconut jasmine rice, steamed Pak choi with crispy fried shallots
Sides
Vegetable spring rolls
Prawn crackers
Snack Bar
ZW - Hot and sticky chicken wings, with pickled vegetables and grilled pineapple salsa – Zero waste dish
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
Turkish style poached egg, labneh, chilli oil, toasted dukkah pitta bread
Soup Station
Sweet potato, lemongrass and coconut – Zero waste dish
Bistro Main
Chicken souvlaki skewers, warm pita, fresh tzatziki, grilled pepper, aubergine and courgette
Bistro Vegetarian
Grilled halloumi with warm pita and fresh tzatziki, grilled pepper, aubergine and courgette
Sides
Lemon and oregano skin on fries
Greek salad
Dolmades
Snack Bar
Beef chilli taco with shredded lettuce, avocado, tomato salsa and lime 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
Turkish style poached egg, labneh, chilli oil, toasted dukkah pitta bread
Soup Station
Harissa carrot and chickpea– Zero waste dish / Low carbon dish
Bistro Main
Salmon, prawn and goat's cheese quiche with buttered lemon and parsley new potatoes
Bistro Vegetarian
Courgette spinach and feta quiche with buttered lemon and parsley new potatoes
Sides
Steamed broccoli and olive oil
Rocket, fennel and orange salad
Dill and lemon yogurt
Snack Bar
Chicken and vegetable gyozas, wasabi roasted broccoli and edamame bean 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
Breakfast Special
Turkish style poached egg, labneh, chilli oil, toasted dukkah pitta bread
Soup Station
Tomato and basil – Low carbon dish / Zero waste dish
Bistro Main
Summer chicken Caesar salad Bowl
Choose your protein:
- Charred chicken
- Plant base Chicken
Add your toppings:
- Crispy bacon bits, boiled egg,
- Parmesan Shavings, croutons
- Olives, lettuce, pickled red onion
- Heritage tomato
Sides
Sweet potato fries
Selection of dressings
Snack Bar
Lamb Kofta wrap, lettuce, tomato, cucumber, red onion with chili sauce and tzatziki– 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
Fishless fingers, 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
16th September - Guacamole day
17th September - British food fortnight
28th September - Withers health and wellbeing week
29th September - Charity feed walk with TF Foundation
Don’t miss …
August 2026
August 2026
August’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.
August
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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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
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.
