Your online destination
for all the latest news
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
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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 – Vegan
Bistro Main
Slow braised chunky beef chilli, steamed rice, corn nachos, guacamole, salsa and Cheddar
Bistro Vegetarian
Autumn vegetable chilli, beans, sweetcorn, steamed rice, corn nachos, guacamole, salsa and Cheddar
Sides
Corn on the cob with chilli lime butter
Snack Bar
Sesame bao bun, Hoi Sin pulled jackfruit, cucumber and spring onion
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
Breakfast Burrito - Scrambled eggs, bacon, hash brown and cheese
Soup Station
Leek, potato and watercress soup – Vegan
Tuscan bean, orzo and beef soup
Bistro Main
Korean fried chicken thigh on brioche bun, kimchi, Gochujang mayo, and furikake chips
Bistro Vegetarian
Korean fried Tofu on brioche bun, kimchi, Gochujang mayo, and furikake dressed chips
Sides
Bang Bang Cauliflower with sesame seeds
Snack Bar
Baked Gnocchi a la Piedmontaise and aged parmesan
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
Breakfast Burrito - Scrambled eggs, bacon, hash brown and cheese
Soup Station
Roasted pumpkin soup
Prawn Laksa with Asian vegetables
Bistro Main
Creamy tagliatelle Carbonara, aged parmesan and dried smoked pancetta
Bistro Vegetarian
Sourdough Margarita pizza with buffalo mozzarella and fresh basil
Sides
Italian baby leaf salad drizzled with balsamic dressing
Snack Bar
Louisiana Style Chicken wings with BBQ beans
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
Breakfast Burrito - Scrambled eggs, bacon, hash brown and cheese
Soup Station
Carrot, parsnip and ginger soup - Vegan
Cullen Skink with smoked haddock
Bistro Main
Warm Poke Bowl - Soy and honey chicken, coconut triple grain rice, pickled ginger, wakame, coconut shavings, carrots, crunchy bean shoots
Bistro Vegetarian
Warm Poke Bowl – Sriracha baked tofu, coconut triple grain rice, pickled ginger, wakame, coconut shavings, carrots and crunchy bean shoots
Sides
Miso roasted aubergine
Selection of dressings
Snack Bar
Beetroot falafel bowl, pickled red cabbage, hummus and zaatar burnt carrot puree
Potato wedges
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
English Breakfast
Soup Station
Soup of the Day
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
Tempura tofu, chunky chips, steamed vegetables or garden peas
Sides
Chip shop curry sauce
Tartare sauce
Snack Bar
Chef's choice of snack/wrap
Sea salt Jacket potato
Sweet potato
Baked beans
Looking to order food for your meeting?
Upcoming Events
4th November - Portuguese Feast
5th November - Bonfire Night Menu
12th November - PerfectTed Matcha sampling popup. Try all flavours and tell us which ones are your favourites!
17th November to 12th December - Collection of Winter Garments in the Hub, to support homeless people facing the coldest months ahead.
20th November - Men’s Health Awareness Pop Up in the HUB. A menu pop-up focused on men’s health and nutrition, hosted by our Catering Nutritionist, Matthew Callaghan.
27th November - Thanksgiving lunch in the Hub! Bring your team and have a lovely team meal to celebrate gratitude for this year’s achievements.
Don’t miss …
November 2025
November 2025
November’s drinks are here!
Autumn is here and the perfect seasonal drink to enjoy the season is our special Biscoff Latte, with its sweet and warm comfy flavours.
The season’s favourite infusion: Immunity Booster.
All available in the Hub this November!
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.
November
Fruit and vegetable of the month
Meet the Team
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Erica
General Manager
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Luis
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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Phoebe
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.