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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
Chipotle bean soup – Zero waste dish / Low carbon dish
Bistro Main
Chicken in Spanish Bravas sauce and black olives
Bistro Vegetarian
Tofu in Spanish Bravas sauce, and courgettes – Low carbon dish
Sides
Roasted cauliflower with sherry vinegar and sultanas
Garlic potatoes
Garlic aioli
Snack Bar
Calamari tacos with salsa, guacamole and pickled onion – Zero Waste Dish
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
Smashed avocado and poached egg on sourdough toast
Soup Station
Spiced butternut squash soup – Zero waste dish / Low carbon dish
Portuguese Caldo Verde soup – Zero waste dish
Bistro Main
Thai green salmon curry with sticky lime and coconut rice
Bistro Vegetarian
Tofu and butter bean with sticky lime and coconut rice – Low carbon dish
Sides
Thai roasted courgette with basil
Mini vegetable spring rolls
Snack Bar
Uncle John's hot dog with cheddar, jalapeno, and with onion rings
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 and poached egg on sourdough toast
Soup Station
Sesame miso and carrot soup – Vegan / Zero waste dish
Moroccan minestrone – Zero waste dish
Bistro Main
Hungarian beef & pepper goulash with crushed new potatoes
Bistro Vegetarian
Tempeh & pepper goulash with crushed new potatoes – Low carbon dish
Sides
Homemade sauerkraut
Sour cream and herbs
Snack Bar
Broccoli & cheddar quiche
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 and poached egg on sourdough toast
CELEBRATING FOOTBALL WORLD CUP 2026
Soup Station
Maple roasted parsnip soup – Zero waste dish
Chicken & orzo soup – Zero waste dish
Bistro Main
Mexican al pastor pulled pork tortilla with pineapple and Habanero salsa
Bistro Vegetarian
South African chakalaka vegetable stew with geelrys (yellow rice) – Low carbon dish
Sides
Buttered corn on the cob with lime and feta
Salsa Nacional
Snack Bar
Quorn quesadilla – Low carbon 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
CELEBRATING FOOTBALL WORLD CUP 2026
Soup Station
Czechia vegetarian sauerkraut soup (Zelňačka) – Zero Waste Dish
Bistro Main
Korean BBQ chicken, kimchi fried rice, pickled vegetables
Bistro Vegetarian
Bosnian and Herzegovina vegetable casserole (Sataraš) with dolma (Japrak)
Sides
Canadian poutine fries
Simple slaw
Snack BarDown The Chippy
Fish finger wrap with tartar sauce
Sea salt Jacket potato
Sweet potato
Baked beans
Looking to order food for your meeting?
Upcoming Events
1st June - New summers drinks of the month in the HUB: Iced Strawberry PerfectTed Matcha & Strawberry Lemonade.
1st June - Ice Cream season starts in the HUB! Wit some of last year’s favorites and best sellers, alongside some exciting news.
11th June - The World Cup begins and the Catering Team is upping their food game to match the theme!
17th June - Nutrition Pop-Up with Matt Callaghan. Everything about tasty and nutritious meals for parents and children.
18th June - Sushi Day celebrations with a worldwide favourite delicatessen.
25th June - Withers is celebrating Pride Day with treats and fun events taking place throughout the day in the office.
30th June - Wimbledon Strawberries season launching in the HUB with our favourite fruit and veg supplier D.P.D.
Don’t miss …
June 2026
June 2026
June’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 Strawberry PerfectTed Matcha latte
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.
June
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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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.
