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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
Bistro Main
Bistro Vegetarian
Sides
Snack Bar
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
Soup Station
Coconut, lentil and pepper – Vegan / Zero Waste Dish
Bistro Main
Malaysian beef Randeng with coconut and lime rice
Bistro Vegetarian
Malaysian sweet potato and butter bean Randeng with coconut and lime rice – Low Carbon Dish
Sides
Roti
Kerabu Timun (cucumber salad)
Snack Bar
Samosa with tamarind chutney
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
Shakshuka, fried egg, and crumbled feta on sourdough
Soup Station
Cream of cauliflower – Vegan / Zero Waste Dish
Korean chicken and noodle soup
Bistro Main
Persian spiced chicken with bejewelled rice and charred courgettes
Bistro Vegetarian
Almond and chickpea B’stilla with bejewelled rice and charred courgettes – Low Carbon Dish
Sides
Persian slaw
Red pepper hummus
Snack Bar
Goats cheese and red onion parcel
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
Shakshuka, fried egg, and crumbled feta on sourdough
Soup Station
Carrot, ginger and miso – Zero Waste Dish
Charred pepper, tomato and quinoa soup
Bistro Main
Beef birria bowl with homemade wedges and guacamole
Bistro Vegetarian
BBQ Jackfruit with homemade wedges and guacamole
Sides
Sour cream
Cheese sauce
Fresh herbs
Snack Bar
Jalapeno poppers with Pico de gallo
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
Soup of the Day – Zero Waste Dish
Bistro Main
Down The Chippy
Sustainable caught catch of the day
– Oven baked breaded fish with oven chips, steamed vegetables or garden peas
Bistro Vegetarian
Fishless fishfingers
Oven 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
1th April - Withers Christian Network - Easter cakes stall in the HUB
7th April - Smoothie Bar launch
22nd April - Celebrating Earth Day with Low Carbon and Seasonal Surplus Menu in the HUB
23th April - ST. George’s Day
29th April - Nutrition Pop-up in the HUB
Don’t miss …
April 2026
April 2026
April’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 April is our special Vanilla, Honey, Cinnamon Matcha.
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.
April
Fruit and vegetable of the month
Meet the Team
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Erica
General Manager
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Deane
Head Chef
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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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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.
