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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
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
Broccoli and cheddar - Vegan / Low Carbon / Zero Waste
Bistro Main
Lamb Rogan Josh with saffron rice
Bistro Vegetarian
Cauliflower and tempeh Rogan Josh with saffron rice – Zero Waste Dish
Sides
Vegetable samosa
Homemade onion bhaji
A selection of sauces
Snack Bar
Smoked peppered mackerel, pickled beetroot, dill and Red onion salad, horseradish crème fraiche
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
Breakfast Burrito
(Sausage, bacon, egg, hashbrown and cheddar cheese)
Soup Station
Wild garlic and parsnip – Vegan
Low Carbon / Zero Waste Dish
Bacon and roasted tomato - Zero Waste Dish
Bistro Main
Traditional beef lasagne al forno with garlic bread
Bistro Vegetarian
Spinach, wild mushroom and ricotta lasagne with garlic Bread - Zero Waste Dish
Sides
Tomato, rocket and parmesan salad with grissini bread Sticks
Snack Bar
Buffalo chicken wings, carrot and celery sticks with ranch Dressing
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
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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
Breakfast Burrito
(Sausage, bacon, egg, hashbrown and cheddar cheese)
Soup Station
Smoked aubergine and miso – Vegan / Low Carbon Dish
Mexican style chicken bean and spring onion - Zero Waste Dish
Bistro Main
BBQ Pork chop with seasoned potato wedges
Bistro Vegetarian
Thin crust margherita pizza with seasoned potato wedges
Sides
Steamed sprouting broccoli and green beans
Red cabbage Caesar slaw
Snack Bar
Panko coated prawns with stir-fried greens and sweet Chilli sauce - Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
-
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
(Sausage, bacon, egg, hashbrown and cheddar cheese)
Soup Station
Curried lentil and vegetable – Vegan / Low Carbon Dish
Minced lamb, pea and mint - Zero Waste Dish
Bistro Main
Chicken katsu with sticky Jasmine rice and a fragrant Katsu curry sauce
Bistro Vegetarian
Plant based tofu katsu, sticky Jasmine rice, a fragrant Katsu curry sauce
Sides
Pickled Asian vegetables
Bang Bang cauliflower
Snack Bar
Potato waffle, maple cured streaky bacon and a fried hens Egg
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
-
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
Mock popcorn chicken
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
Don’t miss …
March 2026
March 2026
March’s drinks
Spring is around the corner but the cold days continue, and they still ask for warm and comforting flavours!
The perfect seasonal drinks to enjoy this March is our special Salted Caramel Chai Latter.
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.
March
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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Georgia
Barista / Catering Assistant
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Jamima
Barista / Catering Assistant
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Ivy
Client Lounge & Event Manager
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Kellen
Hospitality Supervisor
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Nucha (Eunice)
Hospitality Assistant
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Phoebe
Kitchen Assistant
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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.
