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
French onion soup – Vegan
Bistro Main
Sweet and sour pork with soy and spring onion rice
Bistro Vegetarian
- Sweet and sour tempeh with
Soy and spring onion rice – Vegan / Low Carbon Dish
Sides
Steamed soy and chilli bok choi
Vegetable spring roll
Prawn crackers
Snack Bar
Spinach and ricotta crepe and watercress velouté
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
Sweet waffle – Caramelised banana, sticky toffee sauce, Greek yogurt
Soup Station
Cannellini bean, rosemary and garlic soup – Vegan / Zero Waste Dish
Chicken Matso soup
Bistro Main
BBQ chicken leg with sweet potato fries
Bistro Vegetarian
Margherita pizza with sweet potato fries
Sides
Coleslaw – Vegan (Zero Waste Dish)
Buttered corn on the cob
Snack Bar
Homemade falafel, hummus and Mediterranean salad – Vegan / Low Carbon Dish
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
Sweet waffle – Caramelised banana, sticky toffee sauce, Greek yogurt
Soup Station
Pea and mint soup – Vegan (Low Carbon Dish)
Cullen skink (Scottish smoked haddock chowder)
Bistro Main
Venison and ale pie with roasted root vegetables and potato
Bistro Vegetarian
Spinach and mozzarella Wellington with roasted root vegetables and potato
Sides
Leek and cheese gratin
Classic gravy
Snack Bar
Aubergine parmigiana with herbed gluten free breadsticks – Vegan
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
Sweet waffle – Caramelised banana, sticky toffee sauce, Greek yogurt
Soup Station
Tomato and red pepper soup – Vegan / Zero Waste Dish
Leek, potato and bacon soup – Zero Waste Dish
NUTRITION POP-UP
Bistro Main
Chicken, prawn and vegetables saffron Paella
Bistro Vegetarian
Roasted vegetables saffron Paella
Sides
Steamed Savoy cabbage – Low Carbon Dish
Purple sprouting broccoli and steamed carrots – Low Carbon Dish
Snack Bar
Crispy buffalo tenders with celeriac and apple remoulade – Vegan / Low Carbon Dish
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 – 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
Battered tofu – Vegan
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?
Upcoming Events
January - The Hub is celebrating Veganuary! Throughout the month, you’ll find several options available in the restaurant.
14th January - Mr. Street Food: Burger PopUp
15th January - Mister Freed avocado crisps Popup - Launch of a new product to our confectionery range.
27th January - Charity Feed Walk sponsored by Withers and Thomas Franks Foundation
28th January - Burns Night Feast
29th January - Nutrition Popup with our nutritionist Matthew Callaghan
Don’t miss …
January 2026
January 2026
January’s drinks are here!
Winter is definitely here and it asks for warm and comforting flavours !
The perfect seasonal drinks to enjoy this January is our special Banoffee Matcha Latte. A favourite and best seller at Withers.
The season’s favourite infusion: Immunity Booster.
All 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.
January
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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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.