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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 19 January
| Monday | Soup of the Day: Creamy cauliflower (with freshly baked bread) Main Event: Cheese & tomato pizza topped with stringy mozzarella Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Peas, sweetcorn, potato wedges 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: Chicken & bell pepper stir fry Meat Free: Bell pepper & tofu stir fry Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Steamed rice, Asian spiced parsnips, garlic green beans & peppers Baked Potato Topping: Tuna & red onion mayo Dessert: Pear 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 veg & golden pastry Meat Free: Vegan schnitzel and a rich gravy Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Baby roast potatoes, roast cauliflower, curly kale Baked Potato Topping: Creamy chicken & sweetcorn Dessert: Raspberry & blueberry jelly |
| Thursday | Soup of the Day: Seasonal autumn vegetable (with freshly baked bread) Main Event: Fishy Friday on a Thursday! Lightly crumbed North Sea haddock 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 Baked Potato Topping: Baked beans Dessert of the Day: Strawberry ice cream with berry sauce |
| Friday | Soup of the Day: Barley and vegetable Scotch broth (with freshly baked bread) Main Event: Burns Lunch: chicken and haggis, with grain mustard & cream sauce Meat Free: Meat free vegan haggis with grain mustard & cream sauce Salad Bar: Selection of freshly prepared naked and mixed salads served with dressings and salad toppers Accompaniments: Creamy mashed potato, roast root vegetables, buttered cabbage Jacket Potato Topping: Haggis in onion gravy Dessert of the Day: Cranachan |
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.