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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 09 March
| Monday | Soup of the Day: Leek & potato (with freshly baked bread) Main Event: Hot dog on an American hot dog bun Meat Free: Vegan hot dog on an American hog dog bun Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Baked potato wedges, peas, corn Baked Potato Topping: Cheesy coleslaw Dessert: Pear & apple crumble with custard |
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| Tuesday | Soup of the Day: Sweet potato & carrot (with freshly baked bread) Main Event: Macaroni cheese, with crispy onions and crispy bacon bites Meat Free: Macaroni cheese, with crispy onions Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Garlic bread, green beans, roast carrots Baked Potato Topping: Tuna & red onion mayo Dessert: Vanilla and honey yoghurt with blueberry compote |
| Wednesday | Soup of the Day: Lentil & winter vegetable (with freshly baked bread) Main Event: Beef casserole in a rich gravy with root vegetables & golden pastry Meat Free: Vegan sausage in a rich gravy Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Butter mash potatoes, roast cauliflower, braised kale Baked Potato Topping: Chicken & sweetcorn mayo Dessert: Chocolate orange cookie |
| Thursday | Soup of the Day: Cauliflower cheese (with freshly baked bread) Main Event: Sweet & sour chicken in a tangy sauce with pineapple & carrot Meat Free: Sweet & sour tofu with spring onions Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Rice, stir fried vegetables, green cabbage Baked Potato Topping: Beef casserole Dessert of the Day: Raspberry jelly with berry compote |
| Friday | Soup of the Day: Vegetable broth (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, steamed carrots with lemon, garden peas Jacket Potato Topping: Baked beans Dessert of the Day: Strawberry ice cream with berry 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.