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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
Soup Station
Tomato and basil soup – Zero waste dish
Bistro Main
Slow braised lamb ragu with choice of pasta
Bistro Vegetarian
Mock lamb ragu with choice of pasta – Low carbon dish / Zero waste dish
Sides
Garlic bread
Kale, parmesan and grilled artichoke salad
Snack Bar
Gourmet fish finger wrap with homemade tartare sauce
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
Belgian waffle with streaky bacon, fried egg and hot maple syrup
Soup Station
Cream of spinach – Zero waste dish
Bistro Main
Tandoori chicken leg with masala spiced saffron rice
Bistro Vegetarian
Tandoori marinated paneer with masala saffron rice
Sides
Kachumber salad
Vegetable samosa
Mango chutney and raita
Snack Bar
Cumberland pork sausage roll, fig and apple chutney
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
Belgian waffle with streaky bacon, fried egg and hot maple syrup
NET ZERO POP-UP
Soup Station
Silken tofu, oriental vegetable and glass noodle – Low carbon dish
The Low Carbon Street Kitchen
Bistro Counter:
Build your own bowl or flat bread:
· British Chicken Shawarma – Significantly lower emissions
· Smoky harissa baby aubergine with crispy chickpea – Lowest carbon impact option
Sides
British grain blend
Seasonal slaw
Pickled red cabbage
Za’ater roasted potato
Harissa Yogurt / Green Tahini Herb Sauce / Chilli Sauce
Championing seasonal UK vegetables, reducing transport, preparing sauces in-house and reducing packaging
Snack Bar
Cauliflower shawarma taco, kimchi spring onion & green herb sauce
British corn ribs, chilli & herb oil
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
Belgian waffle with streaky bacon, fried egg and hot maple syrup
Soup Station
Red lentil and coconut – Low carbon dish / Zero waste dish
Bistro Main
Kingston Jerk Box
Fried jerk chicken thighs, hot pepper sauce, jerk mayo on brioche bun
The GOAT Curry Goat
Bistro Vegetarian
Jerk grilled halloumi, pineapple, red pepper salsa
Sides
Fried plantain
Rice & peas
Jerk fries
Snack Bar
Buffalo chicken wings & waffles, tangy pickles and ranch dressing
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
Mock popcorn chicken bites, chunky chips, 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
Looking to order food for your meeting?
Upcoming Events
8th July - Net Zero Pop-up: healthy, green and low carbon recipes.
14th July - Charity Feed Walk with Thomas Franks Foundation, sponsored by Withers. Please contact Zoe James if you’d like to join us distributing meals produced at Withers kitchen for the homeless.
16th July - Withers Summer Party
Don’t miss …
July 2026
July 2026
July’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 Lattes
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.
July
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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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.
