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for all the latest news
from the staff restaurant.
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
Broccoli and red lentil – Vegan / Low Carbon
Bistro Main
Lamb tagine with couscous, chickpeas and pepper
Bistro Vegetarian
Baked butternut squash, artichoke, sun-blushed tomato & chickpea tagine with Couscous – Low Carbon Dish
Sides
Artisan bread
Harissa houmous and baba ghanoush dip
Snack Bar
Teriyaki and lime glazed chicken wings with kimchi
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
Chipotle shakshuka with lemon and mint yogurt
Soup Station
Moroccan chickpea and carrot – Vegan / Low Carbon / Zero Waste Dish
Dark crab chowder - Zero Waste Dish
Bistro Main
Jerk marinated chicken, rice and peas, BBQ Jerk gravy
Bistro Vegetarian
Caribbean style Mac n’ cheese with callaloo - Zero Waste Dish
Sides
Fried plantain
Calypso slaw
Snack Bar
Fish finger Caesar wrap with tartare sauce - Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
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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
Chipotle shakshuka with lemon and mint yogurt
Soup Station
Sweet potato and lime leaf – Vegan / Low Carbon Dish
Creamy chicken and sweetcorn - Zero Waste Dish
Bistro Main
BBQ pulled pork in a taco boat with roasted peppers and onion, refried beans And waffle fries
Bistro Vegetarian
Mock pulled chicken in a taco boat with roasted peppers and onion, refried Beans and waffle fries
Sides
Sweetcorn relish, guacamole, cheddar and pico de gallo
Snack Bar
Scotch egg with pickled fennel slaw - Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
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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
Chipotle shakshuka with lemon and mint yogurt
Soup Station
Spinach and courgette – Vegan / Low Carbon / Zero Waste Dish
Prosciutto and butter bean with rocket pesto – Zero Waste Dish
Bistro Main
Create your own nicoise salad
Proteins: Chargrilled chicken breast, mackerel fillet / salmon, or grilled halloumi
Herbed potatoes, pickled red onions, boiled eggs, green beans, and heritage Tomatoes
Sides
Selection of toppings and dressings
Snack Bar
Thai fish cakes with smashed cucumber and peanut salad - Zero Waste Dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling
-
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
– Battered or breaded fish with chunky chips, steamed vegetables or garden peas
Bistro Vegetarian
Breaded tofu bites
Chunky 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
Don’t miss …
March 2026
March 2026
March’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 March is our special Salted Caramel Chai Latter.
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.
March
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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Kellen
Hospitality Supervisor
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Nucha (Eunice)
Hospitality Assistant
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Phoebe
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.
