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 03 November

Monday

Soup of the Day: Sweet potato & carrot, with freshly baked bread
Main Event: Chicken korma
Meat Free: Chickpea, lentil & spinach dhal
Salad Bar: Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Roasted cauliflower, steamed green beans, braised rice
Jacket Potato Topping: Baked beans
Dessert: Scottish natural yoghurt with heather honey

Tuesday

Soup of the Day: Cream of mushroom, with freshly baked bread
Main Event: Sausage casserole in onion gravy
Meat Free: Vegan sausage casserole
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments:  Steamed carrots, raised cabbage, creamy mash
Jacket Potato Topping: Creamy spiced chicken
Dessert: Jelly pot with berry compote

Wednesday

Soup of the Day: Spiced butternut squash, with fresh crusty bread
Main Event:  Roast pork with thyme gravy and apple sauce
Meat Free:  Quorn bolognaise
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Peas, steamed broccoli, herby baby roast potatoes
Jacket Potato Topping: Cheesy coleslaw
Dessert of the Day:  Sweet lentil & rice pudding with poached plums

Thursday

Soup of the Day: Tomato & lentil, with freshly baked bread
Main Event:  Meatballs in tomato sauce
Meat Free:  Seasonal veg & lentil pie
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Sweetcorn, warm slaw, wholegrain penne pasta
Jacket Potato Topping: Pesto chicken mayo
Dessert of the Day:  Apple & berry crumble with custard

Friday

Soup of the Day: Carrot & coriander, with freshly baked bread
Main Event:  Fishy Friday! Breaded haddock with tartare sauce & lemon
Meat Free: Vegan spiced bean burger
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Garden peas, steamed carrots, skin-on fries
Jacket Potato Bar: Baked beans
Dessert of the Day:  Yoghurt with apple compote & Scottish heather honey

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.