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 :
8.30am - 4.00pm
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
Roasted red pepper, tomato and orzo - Vegan
CELEBRATING EID AL-FITR
Bistro Main
Lamb Rogan Josh, fragrant basmati rice, mango chutney, lime pickle
Bistro Vegetarian
Paneer Rogan Josh, fragrant basmati rice, mango chutney, lime pickle
Sides
Sagaloo
Paratha
Onion bhaji
Snack Bar
Homemade beef samosa, kachumber salad, mint raita
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
Beef and tomato sausage, cream cheese, chilli jam, crispy fried egg, Folded naan bread
Soup Station
Kale, pea and spinach – Vegan
Mexican style bean with shredded chicken and lime
Bistro Main
Piri-piri char-grilled chicken thigh, melted cheddar cheese, lettuce, pickles, Tomato relish, toasted brioche bun
Bistro Vegetarian
Piri-piri char-grilled halloumi, melted cheddar cheese, lettuce, pickles, Tomato relish, toasted brioche bun
Sides
Skin on fries
Lemon and lime charred corn on the cob
Snack Bar
Ham hock and mushroom cheesy pasta bake
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
Beef and tomato sausage, cream cheese, chilli jam, crispy fried egg, Folded naan bread
Soup Station
Leek and potato - Vegan
Beef Scoth broth
Bistro Main
Slow braised beef rib ragu, pappardelle, shaved parmesan cheese
Bistro Vegetarian
Slow braised mushroom and courgette ragu, pappardelle, shaved parmesan Cheese
Sides
Panzanella salad
Snack Bar
Chilli chicken and mixed pepper enchilada, soured cream
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
Beef and tomato sausage, cream cheese, chilli jam, crispy fried egg, Folded naan bread
Soup Station
Carrot, ginger and coriander - Vegan
Chorizo, sweet potato and chickpea
90s Celebration!
Bistro Main
Coca cola glazed chicken with homemade jalapeno cornbread
Bistro Vegetarian
Coca cola glazed vegetable kebab with homemade jalapeno cornbread
Sides
Charcoal baked half potato
House coleslaw
Snack Bar
Traditional Spanish tortilla, roasted garlic aioli
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
Soup Station
Soup of the day
Bistro Main
Down The Chippy
Sustainable caught catch of the day – Battered or Breaded fish with chunky Chips, mushy or peas
Bistro Vegetarian
Battered tofu with chunky chips, mushy or garden peas
Sides
Chip shop curry sauce
Tartare sauce
Snack Bar
Chef's choice
Sea salt jacket potato
Sweet potato
Baked beans
Looking to order food for your meeting?
Upcoming Events
31st March - Celebrating Eid al-Fitr
Eid Mubarak! Join us to commemorate the end of the holy month of Ramadan, with delicious lunch prepared by our Chefs.
1st April - Seasonal Drink of the Month
Treat yourself with our seasonal Vanilla Honey & Cinnamon Matcha, for a whole new level of goodness in a cup!
10th April - THRIVE Wellness Lunch - Gut Health
Bringing Thrive Gut Health pop-up menu to Withers, to promote food for a better function of our digestive system. Our menus on the day will include plant based options, leafy greens, oily fish, omega 3 dense dishes, fermented foods and gut health smoothies. Don’t miss out!
23rd April - Surplus to Purpose
Join us for a menu where nothing goes to waste and where surplus becomes the tastiest meal.
29th April - HUEL Popup
Huel is nutritionally complete food, providing you with all 27 essential vitamins and minerals, protein, essential fats, carbs, fibre and phytonutrients. And we’re looking forward to bring these goodies to the Hub this month!
Don’t miss …
April 2025
April 2025
Coming up …
March Events
April’s Drinks are here!
The Matcha fever continues!
Matcha on its own brings health benefits and it’s a good source of energy. Matcha mixed with other flavours, is a whole new level of goodness in a cup!
And as the Spring seems to be here to stay, our new seasonal tea infusion brings the berries sweetness to your day.
All available in the Hub!
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.
April
Fruit and vegetable of the month
Meet the Team
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Erica
General Manager
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Edson
Head Chef
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Muny
Sous Chef
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Besmir
Hospitality Chef
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Carlos
Kitchen Porter
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Georgia
Barista / Catering Assistant
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Ivy
Client Lounge & Event Manager
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Patricia
Hospitality Supervisor
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.
