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 17 November

Monday

Soup of the Day: Scottish vegetable & barley broth, with freshly baked bread
Main Event: Roast chicken thigh with thyme gravy
Meat Free: Green lentil & bell pepper chilli in a crispy potato shell
Salad Bar: Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Steamed broccoli, roast parsnips, roast potatoes
Jacket Potato Topping: Curried baked beans
Dessert: Yoghurt with berry compote

Tuesday

Soup of the Day: Creamy parsnip, with freshly baked bread
Main Event: Penne pasta bolognaise
Meat Free: Roasted vegetable & lentil ragu
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments:  Garlic soda bread, green beans, buttered carrots
Jacket Potato Topping: Chicken with onions and peppers
Dessert: Stewed cinnamon apples & custard

Wednesday

Soup of the Day: Carrot & lentil, with fresh crusty bread
Main Event:  Chicken & black bean chilli with salsa & sour cream
Meat Free:  Vegetable fajitas, coriander bell pepper salsa
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Mexican rice, guacamole, corn tortillas
Jacket Potato Topping: Beef ragu
Dessert of the Day:  Beetroot brownie

Thursday

Soup of the Day: Tomato & basil, with freshly baked bread
Main Event:  Beef burger with cheese, pickles and homemade burger sauce
Meat Free:  Mediterranean vegetable frittata topped with crispy onions
Salad Bar:  Selection of freshly prepared naked and mixed salads, served with dressings and toppers
Accompaniments: Peas & leeks, chilli roasted corn and peppers, sweet potato wedges
Jacket Potato Topping: Cheesy coleslaw
Dessert of the Day:  Apricot flapjack

Friday

Soup of the Day: Yellow split pea, 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:  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.