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Ask any of the children, or staff, about their favourite things at Craigclowan and school lunches will regularly appear at the top of their list!
Menu w/c 12 January
| Monday | Soup of the Day: Yellow split pea & sage (with freshly baked bread) Main Event: Creamy chicken korma Meat Free: Lentil & spinach korma Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Braised basmati rice, roast chickpeas & spinach, spiced cauliflower Baked Potato Topping: Cheesy coleslaw Dessert: Yoghurt & winter berry compote |
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| Tuesday | Soup of the Day: Creamy broccoli (with freshly baked bread) Main Event: Cumberland sausages with onion & thyme gravy Meat Free: Vegan sausages with onion & thyme gravy Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Roast parsnips, green beans, creamy mash Baked Potato Topping: Tuna & sweetcorn mayo Dessert: Oat & lemon cookie |
| Wednesday | Soup of the Day: Coconut & chilli butternut squash (with freshly baked bread) Main Event: Roast chicken with herb gravy Meat Free: Vegan meatballs in tomato & basil sauce Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Steamed broccoli, roast carrots, baby roast potatoes Baked Potato Topping: Chilli beef Dessert: Craigclowan mess |
| Thursday | Soup of the Day: Leek & potato, with freshly baked bread Main Event: Beef chilli con carne with black eye beans Meat Free: Bean & butternut squash chilli Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Mexican rice, sweetcorn with peppers, chilli roast broccoli Baked Potato Topping: Spiced creamy chicken Dessert of the Day: Sticky toffee pudding with toffee sauce |
| Friday | Soup of the Day: Curried carrot & parsnip, with freshly baked bread Main Event: Fishy Friday! Lightly crumbed North Sea haddock, tartare sauce & lemon Meat Free: Fishless fingers Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Skin on fries, lemon carrots, garden peas Jacket Potato Topping: Baked beans Dessert of the Day: Chocolate ice cream with chocolate orange sauce |
Craigclowan is delighted to have appointed Thomas Franks as our catering partners. Thomas Franks is a market-leading, privately owned caterer in the independent schools market. Over the last 20 years their family-owned business has built a reputation for providing amazing quality, nutritious and fresh food to staff and students. Their genuine passion for great food, locally sourced ingredients and exceptional service is at the core of everything they do.
As the newly appointed catering team, we are extremely excited about our new partnership with Craigclowan School & Nursery. We will ensure that the catering matches the same level of excellence that is evident in other areas of school life. Our aim is to provide a memorable dining experience for the whole community: relaxing yet exciting, adding to the school to make it feel like a home from home.