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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

This Week’s Menu

  • 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

    Silky fennel soup – Vegan

    Bistro Main

    Lamb navarin with pearl barley - Zero Waste Dish

    Bistro Vegetarian

    French style puy lentil ragout with pearl barley - Low Carbon Dish

    Sides

    Roast Brussel sprouts

    Dumplings

    Pear and blue cheese tricolored salad

    Snack Bar

    Vietnamese rice rolls with tofu and satay sauce – Low Carbon Dish

    Sea salt Jacket potato

    Sweet potato

    Baked beans

  • 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 – hash brown, sausage, bacon, scrambled egg and cheddar cheese

    Soup Station

    Winter root vegetable with coconut and tamarind soup – Vegan / Zero Waste Dish

    Ham and lentil soup –Zero Waste Dish

    Surplus - Bread sticks

    Bistro Main

    Creamy cheese and hearty beef Lasagna

    Bistro Vegetarian

    Mixed vegetable and ricotta cannelloni

    Sides

    Parmesan and garlic focaccia

    Balsamic herb roasted mushrooms

    Rocket salad

    Surplus - Tomato bruschetta

    Snack Bar

    Grilled chicken Caesar taco

    Sea salt Jacket potato

    Sweet potato

    Baked beans

  • 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 – hash brown, sausage, bacon, scrambled egg and cheddar cheese

    Soup Station

    Watercress and leek – Vegan / Low Carbon Dish

    Chipotle chicken and black bean

    Bistro Main

    Thai green chicken curry with lazy boy sticky rice

    Bistro Vegetarian

    Sweet potato, mangetout and tofu curry with lazy boy sticky rice

    Sides

    Steamed oriental vegetables

    Prawn toast

    Vegetable spring rolls

    Snack Bar

    Venison slider with American cheese and burger sauce - Low Carbon Dish

    Sea salt Jacket potato

    Sweet potato

    Baked beans

  • 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 – hash brown, sausage, bacon, scrambled egg and cheddar cheese

    Soup Station

    Country vegetable broth with barley – Vegan / Zero Waste Dish

    Mediterranean style fish stew – Zero Waste Dish

    Bistro Main

    Orange and maple syrup baked gammon with herbed parmentier potatoes

    Bistro Vegetarian

    Spinach, cheese and leek filo pie with herbed parmentier potatoes

    Sides

    Kale and savoy cabbage

    Rosemary carrots

    Classic gravy

    Snack Bar

    Tempeh skewers with tomato-basil sauce – Low Carbon Dish

    Sea salt Jacket potato

    Sweet potato

    Baked beans

  • 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

    Buffalo tenders – Vegan / Zero Waste Dish

    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?

download the hospitality menu
DRINKS MENU

Upcoming Events

10th February - Seasonal Surplus and Thomas Franks Foundation PopUp

12th & 13th February - Valentine’s Day themed cakes

17th February - Shrove Tuesday - Pancake Day

17th February - Chinese New Year (17th) - Year of the Horse

24th February - Soul Fruit Pop Up: Introducing new dried fruit range

Don’t miss …

February 2026

February 2026

February’s drinks are here!

Winter has been cold and it asks for warm and comforting flavours !

The perfect seasonal drinks to enjoy this February is our special Raspberry Hot Chocolate. A nod to the month of love and to Valentines Day.

The season’s favourite infusion: Immunity Booster.

All available in the Hub this month!

This month

DRINKs OF THE 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.

February

Fruit and vegetable of the month

Meet the Team

  • Erica

    General Manager

  • Muny

    Restaurant Sous Chef

  • Besmir

    Hospitality Sous Chef

  • Georgia

    Barista / Catering Assistant

  • Jamima

    Barista / Catering Assistant

  • Ivy

    Client Lounge & Event Manager

  • Kellen

    Hospitality Supervisor

  • Nucha (Eunice)

    Hospitality Assistant

  • Phoebe

    Kitchen Assistant

  • 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.