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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 butternut squash with coconut – Zero waste dish / Low carbon dish
Bistro Main
Lamb navarin with buttered new
potatoes and glazed garlic, carrots
and green bean
Bistro Vegetarian
Aubergine, white bean and mushroom navarin, buttered new
potatoes and glazed garlic, carrot
and green bean
Sides
Crusty onion sourdough bun
Fennel and apple slaw
Snack Bar
Spinach, feta and red pesto quiche with parmesan crusted tender stem broccoli
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
Smashed avocado, bacon crumb scrambled egg on toasted brioche
Soup Station
Creamy spinach and nutmeg – Zero waste dish / Low carbon dish
Chicken and noodle – Zero waste dish
Bistro Main
Jerk chicken leg, rice and peas,
pineapple salsa, hot and fruity slaw
Bistro Vegetarian
Jerk tofu, rice and peas, pineapple salsa, hot and fruity slaw
Sides
Fried plantain
Jerk rubbed corn on the cob
Snack Bar
Golden fish fingers with Garlic roasted wedges and tartare Sauce –
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
Smashed avocado, bacon crumb scrambled egg on toasted brioche
Soup Station
Carrot, ginger and turmeric – Zero waste dish
Sausage and lentil broth – Zero waste dish
Bistro Main
Teriyaki glazed salmon, beansprout fried noodles, broccoli,
peppers and carrot stir fry vegetables
Bistro Vegetarian
Teriyaki king oyster mushroom,
beansprout, fried noodle, broccoli,
peppers and carrot stir fry
Sides
Vegetable spring rolls
Selection of dips and toppings
Snack Bar
Honey gochujang chicken wings with butter and lime corn on the cob –
Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
-
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
Smashed avocado, bacon crumb scrambled egg on toasted brioche
Soup Station
Mushroom and thyme - Zero waste dish
White bean, kale and bacon – Zero waste dish
Bistro Main
Chicken shawarma bowl, pickled and fresh salad toppings,
garlic yogurt sauce, chili sauce and hummus
Bistro vegetarian
Sweet potato falafel bowl, pickledand fresh salad toppings,
garlic yogurt sauce, chili sauce and hummus
Sides
Turmeric spiced cous-cous
Cumin and coriander roasted marrow and butternut squash
Snack Bar
Pulled BBQ pork taco with fresh cilantro, smashed avocado mayo, and pickled red onion– 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
Grilled gammon steak, charred pineapple, fried egg, slow roast
vine cherry tomato and apple sauce
Bistro Vegetarian
Smoked tofu on portobello mushroom topped with fried egg
and caramelised onion
Sides
Seasoned crispy potato cubes
Steamed garden peas
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
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 …
September 2026
September 2026
September’s drinks
Summer is coming to an end but the perfect seasonal drinks are in the HUB, waiting for you.
Our month’s specials:
Pistachio Latte
The perfect 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.
September
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.
