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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
A TASTE OF THE WORLD CUP 2026
Soup Station
New Zealand KÅ«mara soup (sweet potato and coconut)
Bistro Main
French coq au vin (chicken in red wine sauce)
Bistro Vegetarian
Egyptian Koshary with spiced tomato sauce (salsa) – Low carbon dish
Sides
Buttered potatoes
Lemon broccoli
Argentine chimichurri slaw
Snack Bar
Iraqi Lahm b-'Ajeen pizza
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
Shakshuka, fried egg, crumbled feta on sourdough
A TASTE OF THE WORLD CUP 2026
Soup Station
Cream of celeriac – Zero waste dish
Ghanian peanut light soup – Low carbon dish
Bistro Main
Portuguese pork Pica Pau (marinated in garlic & beer) with pickled carrots, gherkins and olives
Bistro Vegetarian
Portuguese cogumelos e alho Francês à Brás (mushroom & leek Fricassê) – Low carbon dish
Sides
Tomato, onion & cucumber salad
Crispy fried potato cubes
Lemon wedges
Snack Bar
Three Lions ultimate fish finger sandwich, tartare sauce and chunky chips
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
Shakshuka, fried egg, crumbled feta on sourdough
A TASTE OF THE WORLD CUP 2026
Soup Station
Spinach & broccoli soup – Zero waste dish / Low carbon dish
Swiss zucchini & feta cold soup
Bistro Main
Brazilian Street Kitchen
Feijoada bowl with chimichurri chicken skewers, Rio rice, orange salsa
Bistro Vegetarian
Brazilian Street Kitchen
Feijoada bowl with halloumi, Rio rice and black bean – Low carbon dish
Sides
Brazilian slaw
Chilli & lime corn ribs
Snack Bar
American Philly cheese steak
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
Shakshuka, fried egg, crumbled feta on sourdough
A TASTE OF THE WORLD CUP 2026
Soup Station
Creamy tomato soup – Zero waste dish
Curacao Giambo (Okra soup) – Low carbon dish
Bistro Main
Korean beef Bulgogi with stir fried noodles
Bistro Vegetarian
Mexican jackfruit tinga, with paprika fries
Sides
Pico de Galo
Chopped herbs
Coconut lime crema
Snack Bar
Equadorian chuzos (pinchos de carne)
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
A TASTE OF THE WORLD CUP 2026
Soup Station
American sweetcorn chowder – Zero Waste Dish
Bistro Main
Japanese chicken Katsu with steamed rice
Bistro Vegetarian
Japanese mushroom Katsu with steamed rice
Sides
Roasted herb courgettes
Garlic sauce
Chilli sauce
Snack Bar
Turkish halloumi and Mediterranean salad wrap
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.
