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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
Soup Station
Bistro Main
Sides
Snack Bar
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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
Breakfast Burrito Bacon, sausage, scrambled egg, hashbrown, Cheddar cheese wrap
Soup Station
Leek and potato – Zero waste dish / Low carbon dish
Bistro Main
Stir fried chilli and garlic beef with steamed oriental vegetables and with sesame and soy noodles
Bistro Vegetarian
Stir fried chilli and garlic tempeh with steamed oriental vegetables and sesame and soy noodles
Sides
Prawn crackers
Vegetable gyoza
Selection of toppings
Snack Bar
Spicy Gochujang honey wings with Kimchi slaw – 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
Breakfast Burrito Bacon, sausage, scrambled egg, hashbrown, Cheddar cheese wrap
Soup Station
Minestrone – Zero waste dish / Low carbon dish
Bistro Main
Salmon or haddock caponata with penne pasta and buttery roasted fennel
Bistro Vegetarian
Halloumi and white bean caponata with penne pasta and buttery roasted fennel
Sides
Peppery rocket and lemon dressing
Rosemary focaccia
Snack Bar
Paneer skewers and onion bhaji with lime and mango chutney drizzle – 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
Breakfast Special
Breakfast Burrito Bacon, sausage, scrambled egg, hashbrown, Cheddar cheese wrap
Soup Station
Oriental vegetable broth – Low carbon dish / Zero waste dish
Bistro Main
Chicken shawarma bowl, tabbouleh salad, pickled red cabbage, sumac onions, homemade garlic sauce and chilli sauce
Bistro vegetarian
Chickpea falafel bowl, tabbouleh salad, pickled red cabbage, sumac onions, homemade garlic sauce and chilli sauce
Sides
Green beans with roasted harissa
Carrots and pomegranate molasses
Snack Bar
BBQ pork ribs with sweet and smoky corn ribs
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
Spicy sweetcorn fritters
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
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.
