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 10 November

Monday

Soup of the Day: Leek & potato, with freshly baked bread
Main Event: Beef casserole with root vegetables
Meat Free: Spinach, lentil & herb bake
Salad Bar: Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Steamed carrots in herb dressing, braised cabbage, creamy mash
Jacket Potato Topping: Cheese & red onion coleslaw
Dessert: Heather honey & granola pot

Tuesday

Soup of the Day: Vegetable & rice broth, with freshly baked bread
Main Event: Chicken stir fry
Meat Free: Vegetable & tofu stir fry
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments:  Soy broccoli, garlic green beans, egg noodles
Jacket Potato Topping: Tuna & red onion mayonnaise
Dessert: Jelly pot with custard & plums

Wednesday

Soup of the Day: Tomato & red pepper, with fresh crusty bread
Main Event:  Turkey fajita with peppers & onions
Meat Free:  Vegetable & black bean fajita
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Mexican charred corn, roast courgette, flour tortilla wraps
Jacket Potato Topping: Chicken in sweet chilli dressing
Dessert of the Day:  Lentil & ginger cheesecake

Thursday

Soup of the Day: Curried celeriac & chive, with freshly baked bread
Main Event:  Roast pork loin with apple sauce & gravy
Meat Free:  Lentil & barley pie
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Buttered carrots, roast cauliflower, roast potatoes
Jacket Potato Topping: Turkey & bean chilli
Dessert of the Day:  Pear sponge with custard

Friday

Soup of the Day: Seasonal autumn vegetable soup, with freshly baked bread
Main Event:  Fishy Friday! Breaded North Sea haddock with tartare sauce & lemon
Meat Free: Fishless fingers
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Skin-on fries, warm cabbage slaw, garden peas
Jacket Potato Bar: 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.