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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 February
| Monday | Soup of the Day: Creamy cauliflower (with freshly baked bread) Main Event: Tomato & herb bolognaise with penne pasta Meat Free: Vegetarian pasta arrabiata with garlicky tomato sauce Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Peas, sweetcorn, garlic bread Baked Potato Topping: Cheesy coleslaw Dessert: Berry cheesecake |
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| Tuesday | Soup of the Day: Curried celeriac & chive (with freshly baked bread) Main Event: Cheese & tomato pizza with stringy mozzarella Meat Free: Cheese & tomato pizza with stringy mozzarella Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Potato wedges, green beans, roast carrots Baked Potato Topping: Tuna & red onion mayo Dessert: Pear & apple crumble with custard |
| Wednesday | Soup of the Day: Tomato & red pepper (with freshly baked bread) Main Event: Beef casserole in a rich gravy with root vegetables & golden pastry Meat Free: Vegan schnitzel in a rich gravy Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Baby roast potato, roast cauliflower, curly kale Baked Potato Topping: Creamy chicken & sweetcorn Dessert: Raspberry & blueberry jelly |
| Thursday | Soup of the Day: Chicken & sweetcorn (with freshly baked bread) Main Event: Chinese New Year sweet & sour chicken 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, garlic cabbage Baked Potato Topping: Beef in black bean sauce Dessert of the Day: Chinese 5 spice cake with ginger frosting |
| Friday | Soup of the Day: Seasonal autumn vegetable soup (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.