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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

    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

  • 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

  • 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

  • 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

  • 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?

download the hospitality menu
DRINKS MENU

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

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.

November

Fruit and vegetable of the month

Meet the Team

  • Erica

    General Manager

  • Luis

    Head Chef

  • 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.