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See what Is 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
We want to hear your feedback!
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
Red pepper, tomato and orzo – Zero waste dish / Low carbon dish
Bistro Main
Beef & three bean chilli con carne, steamed white rice and tortilla chips
Bistro Vegetarian
Quorn and 3 bean chilli non carne, steamed white rice and tortilla chips
Sides
Soured cream
Pico de Galo
Guacamole
Snack Bar
Baked Smoked haddock, pea and
leek frittata, lemon crème fraiche - Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans - Zero waste dish
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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
Maple bacon, hens fried egg,
melted cheese, toasted sweet waffle
Soup Station
Cream of mushroom, truffle and tarragon – Zero waste dish / Low carbon dish
Thai chicken and vegetable broth
Bistro Main
Grilled Piri-Piri butterfly chicken, lemon and herb sauce
Bistro Vegetarian
Spicy Lentil burger, cheddar cheese, lettuce, tomato, pickles
and Piri-Piri ketchup
Sides
Seasoned potato bites
Rainbow slaw
Char-grilled corn on the cob
Snack Bar
Sourdough pepperoni pizza slice– Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
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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
Maple bacon, hens fried egg, melted cheese, toasted sweet waffle
Soup Station
Roasted carrot and lentil– Zero waste dish / Low carbon dish
Chorizo, tomato and white bean broth – Zero waste dish
Bistro Main
Pan seared salmon putanesca with linguine pasta and crusty garlic ciabatta
Bistro Vegetarian
Mediterranean tofu putanesca linguine with crusty garlic ciabatta
Sides
Pesto, parmesan
Broccoli with roasted courgette and green beanSnack Bar
Buffalo chicken wings
House slaw
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
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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
Maple bacon, hens fried egg,
melted cheese, toasted sweet waffle
BLACK HISTORY MONTH - New Orleans
Soup Station
Haitian Lalo
Soup Joumou – Haitian beef pumpkin soup
Bistro Main
Griot (braised fried pork) with Diri ak Pwa (rice and black beans) and Haitian legume
Bistro vegetarian
Fried Jackfruit griot with Diri ak Pwa (rice and black beans) and Haitian legume
Sides
Banana peze (green fried plantain)
Pikliz (pickled cabbage, carrot and scotch bonnet pepper relish)
Snack Bar
Pate Kode (Haitian folded fried chicken patty)
Sea salt Jacket potato
Sweet potato
Baked beans
Hot filling – Zero Waste Dish
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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
Chef’s Choice – Zero Waste Dish
Bistro Main
Traditional Suffolk chicken and leek pie with puff pastry topping
Bistro Vegetarian
Korma spiced butternut squash andchickpea pie with puff pastry topping
Sides
Creamy mash potatoes
Steamed leeks and garden peas
Snack Bar
Chef’s Choice – Zero waste dish
Sea salt Jacket potato
Sweet potato
Baked beans – Zero waste dish
Looking to order food for your meeting?
Upcoming Events
Once a week in October - Black History Month menus in the Hub
5th October - Launch of seasonal drinks
16th October - World Food Day
29th and 30th October - Halloween in the Hub
Don’t miss …
October 2026
October 2026
October’s drinks
October is here and it asks for the perfect cozy seasonal drinks to the Hub.
Our month’s specials:
Pumpkin Spiced Latte
The perfect infusion: Lemon, ginger, honey and mint
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.
October
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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Aneta
Restaurant Supervisor
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Jamima
Barista / Catering Assistant
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Ivy
Client Lounge & Event Manager
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Daniella
Hospitality Supervisor
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Nucha (Eunice)
Hospitality Assistant
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Teresa
Hospitality and FOH Assistant
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Anish
Commis Chef
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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.
