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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
Soup Station
Bistro Main
Bistro Vegetarian
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
Chorizo hash with fried egg
Soup Station
Tomato and basil – Zero waste dish
Smoked haddock chowder
Bistro Main
Peri-Peri chicken, spicy rice and steamed lemon and herb broccoli – Low carbon dish
Bistro Vegetarian
Peri-Peri tofu and butterbean stew, spicy rice and steamed lemon and herb broccoli – Low carbon dish
Sides
Rainbow slaw
Buttered corn on the cob
Mango and habanero sauce
Snack Bar
Fish fingers wrap with tartar sauce
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
Chorizo hash with fried egg
Soup Station
Chilli and maple roasted squash– Vegan / Zero Waste Dish
Moroccan minestrone
Bistro Main
Beef burger, American cheese, baby gem and beef tomato
Bistro Vegetarian
Spicey vegetable burger, American cheese, baby gem and beef tomato
Sides
Classic chips
Classic slaw
Selection of toppings
Snack Bar
Cajun chicken wings with mojo rojo sauce
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
Chorizo hash with fried egg
Soup Station
Cream of mushroom and tarragon – Zero waste dish / Low carbon dish
Chilli bean soup
Bistro Main
Turkish spiced chicken, vermicelli rice, spiced aubergine with pomegranate molasses
Bistro Vegetarian
Turkish spiced tempeh, vermicelli rice, spiced aubergine with pomegranate molasse
Sides
Courgette with pinenuts and mint
Green salsa
Tzatziki sauce
Snack Bar
Falafel with red pepper hummus and pita bread
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
Soup of the Day – Zero Waste Dish
Bistro Main
Down The Chippy
Sustainable caught catch of the day
– Battered, breaded or baked fillet of Haddock with chunky chips, steamed vegetables or garden peas
Bistro Vegetarian
Plant based popcorn chicken with chuncky 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
5th - Charity Day with the Thomas Franks Foundation, for another homeless feed walk, supported by Withers.
13th May - Mr. Streetfood is back to the HUB with his mouthwatering Burgers, Hotdogs and Mac ‘n’ Cheese.
14th May - Next level warm salad bowls pop-up, to celebrate Spring and the good weather.
20th May - Withers Social Groups Fair - Our nutritionist Matthew is back to support the Parenting Group with recipes and tips for children nutrition.
Don’t miss …
May 2026
May 2026
May’s drinks
Spring is here!
The perfect seasonal drink to enjoy this May is our special Pistachio Latte.
And the perfect spring infusion: Virgin Honey Mojito.
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.
May
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.
