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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 16 March
| Monday | Soup of the Day: Pea & mint (with freshly baked bread) Main Event: Beef bolognaise with penne pasta Meat Free: Meat free penne pasta with a garlic & herb tomato sauce Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Home made garlic focaccia, green beans, sweetcorn Baked Potato Topping: Tuna & red onion mayonnaise Dessert: Honey & vanilla yoghurt with berries |
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| Tuesday - St Patrick's Day Celebration | Soup of the Day: Potato & spring onion (with freshly baked bread) Main Event: Irish sausage in a rich onion & thyme gravy Meat Free: Vegan sausage with a rich onion & thyme gravy Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Colcannon potatoes, peas, steamed carrots Baked Potato Topping: Bolognaise sauce Dessert: Irish mint & chocolate cheesecake |
| Wednesday | Soup of the Day: Tomato & roast red pepper (with freshly baked bread) Main Event: Chicken korma Meat Free: Vegan curry in a creamy sauce Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Basmati rice, steamed broccoli, roast parsnips Baked Potato Topping: Cheesy coleslaw Dessert: Sticky toffee pudding with toffee sauce |
| Thursday | Soup of the Day: Broccoli & roast garlic soup (with freshly baked bread) Main Event: Angus beef burger with cheese & pickles Meat Free: Vegan burger with cheese & pickles Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Rice, scallop potato, warm cabbage slaw, corn & peppers Baked Potato Topping: Sausage casserole Dessert of the Day: Fresh fruit salad with orange syrup |
| Friday | Soup of the Day: Yellow split pea (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: Vanilla ice cream with chocolate 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.