Modern take on traditional fare keeps this Preston pub on our list of local favourites

Recently I stopped in at the Cambridge Fiddle & Firkin on King Street East for another tasty nibble and a nip.

A good chef friend of mine has been serving great pub fare there over the last three decades and is still wearing the apron.

This Fiddle & Firkin is user friendly and comfortable with a well rehearsed staff. The patios are a perfect outdoor retreat during the summer months.

Today there's a contemporary menu by head chef “Vimol” who works in the kitchen testing new recipes and is very passionate about serving his eclectic menu items.

Chef V is also a master with his refined cooking abilities and the flavourful sauces that took my simple appetizers to a whole new level of bar snacks.

On this last visit we chose the sunny backyard patio, which was just perfect to relax with a breeze and try some of his lunch specials featured on the chalkboard. It was great to have a chat and get the low down on some of Chef V's most excellent new pub fare features.

We started with a perfectly-executed crispy seafood and a most scrumptious roast chicken salad bowl. I'm happy to say the quality service and pride is still abundant in every dish. The lamb curry tater-tot appetizer came presented as mouthwatering delicious.

Fiddle & Firkin still continues to satisfy one’s hunger while serving some very unique pub foods that will fill anyone’s dining needs.

Thanks for the great pub fare and making our day an even better one.

Roast Chicken Salad Bowl

You will need:

2 cups of microgreens.

2 Tablespoon corn kernels

2 Tablespoon pinto beans

2 Tablespoons split kalamata olives

100 grams roast chicken breast strips.

2 Tablespoons concord grape halves.

2 Tablespoons cherry tomatoes

It's important to get some good fibre and protein into your lunches. This crisp green salad mix is made with arugula, butter leaf spinach and beet-top microgreens for the foundation. but any lettuce you have on hand will do.

In a bowl, add the greens with some loose pinto beans, corn, cherry tomato and grape halves.

The dressing of one-part flavoured aged balsamic vinegar and two parts olive oil makes a nice lite seasoned dressing.

Toss and plate, then top it with some slices from a roast chicken.

Give it some extra crunch with a liberal sprinkling of some crispy, toasted tortilla strips.

Life is too short to eat mediocre salads.

Chef Wayne Conrad Serbu writes monthly for CambridgeToday. The former executive chef also shares recipes and memories from his more than five decades in the hospitality industry on his blog, the kitchenman.