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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
Autumn vegetable minestrone – Zero waste dish / Low carbon dish
Bistro Main
Slow braised beef shin ragu with choice of pasta, garlic and rosemary garlic bread
Bistro Vegetarian
Tuscan style Ribollita with choice of pasta, garlic and rosemary garlic bread
Sides
Tomato, green bean, rocket and parmesan salad
Snack Bar
Curry fish wrap
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
Sausage hash - crispy potatoes, sausage , onions and peppers topped with fried egg
Soup Station
Creamy spiced beluga lentil – Zero waste dish / Low carbon dish
Curried chicken and vegetable broth – Zero waste dish
Bistro Main
Pork and leek sausage or Cumberland with creamy mash and red onion gravy
Bistro Vegetarian
Meatless Farm and creamy mash with red onion gravy
Sides
Savoy kale and broccoli
Yorkshire pudding
Snack Bar
Gnocchi with basil tomato sauce and mozzarella – 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
Sausage hash - crispy potatoes, sausage , onions and peppers topped with fried egg
Soup Station
Broccoli, kale and stilton – Zero waste dish / Low carbon dish
Bacon and sweetcorn chowder – Zero waste dish
Bistro Main
Create your own bowl
Proteins:
Pan seared garlic & herb chicken breast
Char-grilled salmon steak
Char-grilled halloumi
Add:
Leaf salad
Roast Potatoes
Vegetables
Sides
Selection of topping and dressings
Snack Bar
Smoked pulled pork slider, tangy slaw and baked sweet potato wedges – 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
Sausage hash – crispy potatoes, sausage, onions and peppers topped with fried egg
Soup Station
Garden pea, courgette and mint - Zero waste dish
Cock a Leekie – Zero waste dish
Bistro Main
Lamb Rogan Josh, pilaf rice, mango chutney, cucumber and mint raita
Bistro vegetarian
Paneer, chickpea and spinach Rogan Josh, pilaf rice, mango chutney and cucumber and mint raita
Sides
Naan bread
Vegetable samosa
Kachumber salad
Snack Bar
Hot honey chicken skewers with charred peppers and onions – 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
Sustainable caught catch of the day
Baked or breaded fillet of Haddock, chunky wedges , steamed vegetables
Bistro Vegetarian
Mock popcorn chicken bites, chunky wedges , 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 – 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.
