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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
Turkish lentil soup– Zero waste dish / Low carbon dish
Bistro Main
Chicken pirzola - Turkish chicken chops with bulgar pilaf
Bistro Vegetarian
Feta and spinach borek with bulgar pilaf
Sides
Chopped salad
Chilli sauce & garlic sauce
Snack Bar
Halloumi and vegetable pide - 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
Hot smoked salmon, hens' egg, dill creme fraiche, rye toast
Soup Station
Tomato shorba - traditional North Indian tomato soup– Zero waste dish / Low carbon dish
Mulligatawny- Indian lentil spiced broth - Zero waste dish
Bistro Main
Punjabi butter chicken, mushroom rice and tarka dhal
Bistro Vegetarian
Paneer and chickpea makhani, mushroom rice and tarka dhal
Sides
Naan bread
Poppadom's
Chutneys & pickles
Snack Bar
Chicken tikka Kathi roll - Indian skewer roasted kebab
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
Hot smoked salmon, hens' egg, dill creme fraiche, rye toast
Soup Station
Celeriac and apple– Zero waste dish
Minestrone – Zero waste dish
Bistro Main
Seabass fillet, crushed new potatoes, rattatouille , basil and lemon dressing
Bistro Vegeterian
Roasted cauliflower steak, butterbean puree, salsa Verde,
crispy capers and almonds
Snack Bar
Piri piri chicken and potato wedges – 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
Hot smoked salmon, hens' egg, dill creme fraiche, rye toast
Soup Station
Squash and sage
Bacon, cannellini bean and kale
Bistro Main
Chicken chasseur with classic mashed potato
Bistro vegetarian
Butterbean and wild mushroom chasseur with classic mashed potato
Sides
Glazed carrots
Snack Bar
Bolognaise gnocchi
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
Beef burger on sesame bun and American cheese
Bistro Vegetarian
Crispy vegetarian burger on sesame bun and American cheese
Sides
Potato wedges
Lettuce and tomato
Burger 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
2th November - Launch of seasonal drinks
3th November - Charity Feed Walk
10th November - Diwali Lunch in the Hub
26th November - Thanksgiving Lunch in the Hub
Don’t miss …
November 2026
November 2026
November’s drinks
Our month’s specials:
Biscoff 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.
November
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.
