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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
Butternut squash, kale, white bean – Zero waste dish
Bistro Main
Beef in black bean sauce, egg fried rice, pickled Asian vegetables
Bistro Vegetarian
Tofu in black bean sauce, egg fried rice, pickled Asian vegetables
Sides
Vegetable spring rolls
Prawn crackers
Selection of toppings
Snack Bar
Chicken katsu wrap with pickled slaw and katsu mayo
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
Omelette Bar
Soup Station
Broccoli and stilton – Zero waste dish
Bistro Main
Chicken, beans and mixed pepper enchilada with homemade tortilla chips
Bistro Vegetarian
Chipotle aubergine, beans and mixed peppers enchilada, with homemade tortilla chips
Sides
Pico de Galo
Soured cream
Guacamole
Snack Bar
Hoisin pulled pork bao buns with cucumber, carrot and sriracha mayo
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
Omelette Bar
Soup Station
Gazpacho – Low carbon dish
Bistro Main
Pan seared fillet of Cornish salmon, Crumbled feta and herb giant cous-cous, with caper, raisin and lemon dressing
Bistro Vegetarian
Miso glazed tempeh, crumbled feta and herb giant cous-cous, with caper, raisin and lemon dressing
Sides
Medley of summer roasted vegetables
Snack Bar
Beetroot, aged balsamic, and goats cheese tart, served with a garden leaf salad
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
Omelette Bar
Soup Station
Cream of chestnut mushroom, truffle and tarragon – Low carbon dish / Zero waste dish
Bistro Main
Classic beef burger or lemon and herb chicken burger on toasted brioche bun with selection of salad and sauces
Bistro Vegetarian
Grilled halloumi on toasted Brioche bun with selection of salad and sauces
Sides
Herby potato wedges
Naked slaw
Onion rings
Snack Bar
Sticky slow cooked BBQ ribs with pineapple salsa
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
8th July - Net Zero Pop-up: healthy, green and low carbon recipes.
14th July - Charity Feed Walk with Thomas Franks Foundation, sponsored by Withers. Please contact Zoe James if you’d like to join us distributing meals produced at Withers kitchen for the homeless.
16th July - Withers Summer Party
Don’t miss …
July 2026
July 2026
July’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.
July
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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Nucha (Eunice)
Hospitality Assistant
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Teresa
Hospitality and FOH Assistant
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Anish
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.
