Two years after opening their first pub a couple from Helston have taken on a second.

Matt and Emma Ferguson are now the new landlords of the Queen's Arms at Breage, in addition to the award-winning Three Tuns at St Keverne, and open for business from this Friday.

Matt said: "We've had our eye on the Queen's Arms for a while, so to actually now be in a position where we own the tenancy is really exciting.

"We've already met many of the locals, who have made us feel so welcome, and we can't wait to get open this Friday."

Having both grown up in the Helston and Lizard area, Matt and Emma know the area well and are looking forward to getting involved in village life.

"We believe a village pub should be at the heart of the community and be there whatever time you want to call in, which is why we'll be opening 11am to 11pm every day and serving food from noon all the way through to 9pm," added Matt.

The couple will be continuing the popular weekly quiz night and monthly jam night, as well as adding a few events of their own including curry night during the winter and barbecues during the summer.

They will also be keeping the community allotment scheme and caravan park running, while the pub's two lettings rooms are about to undergo refurbishment.

Matt is well known in the local tourism industry, having previously managed the Norway Inn at Perranarworthal, been assistant manager of the Pandora Inn at Restronguet and also worked at the Nansloe Manor Hotel in Helston and the Halzephron Inn at Gunwalloe, while Emma is also the Helston Packet reporter.

Matt will be executive manager for both the St Keverne and Breage pubs, and said: "We've really been welcomed into St Keverne and have a great set of locals, so I'm keen to still spend plenty of time behind the bar at the Tuns."

The kitchen team will be headed up by Matt’s brother Daniel, who will oversee both pubs as executive head chef. He will be working with Queen's Arms chef Chris Wake on a menu made from scratch in-house, using ingredients from local producers.

"We already have a long list of local suppliers we work with that we'll be bringing in here, as well as looking for other producers in this area. Using top quality ingredients is really important to us - it's what's helped us win our Taste of the West gold award at the Tuns," added Matt.