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Lunch menu

Monday Tuesday Wednesday Thursday Friday

Steak burger or pork & apple burger
Mixed grains & chickpea burger
Soft bun & oven wedges

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Chocolate sponge & custard

Roast chicken with a pancetta sauce
Roasted quorn fillet with ratatouille & onion gravy
Oven roasted potatoes & sliced carrots

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Freshly baked scone with jam & clotted cream

Broccoli soup with crispy croutons

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Penne pasta bolognaise
Vegetarian pasta bolognaise
Garlic bread & sweetcorn

Quiche Lorraine
Broccoli & tomato quiche
Oven baked herby potatoes & fresh green beans

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Orange bread & butter pudding with custard

Battered cod fillet or breaded cod fish fingers with tartare sauce & lemon wedge
Quorn fillet in a citrus & basil butter
Chipped potatoes & garden peas

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Fresh fruit salad

A delicious salad bar and selection of fruit platters to accompany the menu above is available every day.

Our Suppliers

We pride ourselves on sourcing quality produce for use in our kitchen.  Many ingredients are supplied by local businesses and our in house catering team ensures that food is fresh and of first class quality for all of our homemade meals.

We are proud to work with Lindsay and Son Butchers who have traded in Perth since 1863.  Their commitment to customer service means that they supply products that are favourites with pupils and staff.  Working closely with the team at the school, they ensure that the preparation of their meat enhances the school’s menu and they have shown that they can be flexible in their approach to menu requirements.

Having reviewed our suppliers, we are pleased to work with Failte Foods.  Based in the Glasgow Fruit and Vegetable Wholesale Market, they supply fresh produce to the school each day.  Their proximity to the market ensures high quality produce and, as they source produce from Perthshire growers, this supports our local farmers.

We continue to use free range eggs at Craigclowan and these are supplied from Gloagburn Farmshop which was established in Tibbermore in 2003 as a small free range egg business by Ian and Alison Niven, and has since expanded with a wonderful coffee and gift shop.  The eggs are delivered each week, with many of the staff also purchasing eggs weekly from Gloagburn.

Like many businesses we use wholesalers such as Woodwards and Booker for the staple basics for our kitchen.  Working with national companies ensures that we keep abreast of what is available in the catering markets which benefits our menu choices.

We continue to enhance our menu and look for local quality produce to include within our menu.

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