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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 11 May 2026
| Monday | Soup of the Day: Pea & mint soup (with freshly baked bread) Main Event: Chicken fajitas Meat Free: Vegetarian fajitas Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Rice, floured tortillas, salsa, sour cream, Mexican corn Baked Potato Topping: Cheesy coleslaw Dessert: Passion fruit yoghurt, toasted coconut |
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| Tuesday | Soup of the Day: Sweet potato & carrot (with freshly baked bread) Main Event: Macaroni cheese, crispy bacon bites, crispy onions Meat Free: Macaroni cheese, 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: Pear & apple crumble with custard |
| Wednesday | Soup of the Day: Broccoli & courgette (with freshly baked bread) Main Event: Beef casserole with root vegetables and 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 mashed potatoes, roast cauliflower, braised kale Baked Potato Topping: Chicken & sweetcorn mayo Dessert: Chocolate chip cookie |
| Thursday Moroccan theme day | Soup of the Day: Tomato & chickpea with flatbreads Main Event: Chicken & apricot tagine Meat Free: Roast aubergine & chickpea tagine Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Herb & lemon couscous, flatbreads, sumac roasted cauliflower, harissa broad beans Baked Potato Topping: Moroccan chickpea stew Dessert of the Day: Meskouta cake (Moroccan orange cake served with rosewater cream) |
| Friday | Soup of the Day: Vegetable broth (with freshly baked bread) Main Event: Fishy Friday! Lightly crumbed North Sea haddock, tartare & 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 Baked 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.