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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 23 February
| Monday | Soup of the Day: Leek & potato (with freshly baked bread) Main Event: Chicken carbonara Meat Free: Penne pasta with garlic & herb tomato sauce Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Homemade garlic focaccia, green beans, roast peppers & squash Baked Potato Topping: Tuna & red onion mayo Dessert: Honey & vanilla yoghurt with berries |
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| Tuesday | Soup of the Day: Butternut squash, coconut & chilli (with freshly baked bread) Main Event: Beef burger with cheese, pickles and homemade burger sauce Meat Free: Vegan bean burger with pickles and cheese Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Herb & garlic midi roasties, peas, steamed carrots Baked Potato Topping: Creamy chicken Dessert: Rhubarb sponge pudding with custard |
| Wednesday | Soup of the Day: Tomato & roast red pepper (with freshly baked bread) Main Event: Cumberland ring sausage with onion gravy Meat Free: Vegan sausages with onion gravy Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Butter mash potatoes, steamed broccoli, roast parsnips Baked Potato Topping: Cheesy coleslaw Dessert: Oat & raisin cookie |
| Thursday | Soup of the Day: Broccoli & roast garlic (with freshly baked bread) Main Event: Turkey tacos (mild turkey and bell pepper chilli) Meat Free: Vegan tacos (bell pepper & green lentil chilli) Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Rice, roast corn & peppers, tomato salsa, sour cream, tortillas 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.