For those unfamiliar with Sierra Leone, it boasts beautiful white sandy beaches, lush mountainous rainforests, and many rural villages. The Cotton Tree was a famous symbol of its emotive history, representing peace and freedom. The most well-known dish from the region is cassava leaf stew, and the locals also enjoy jollof rice, eat lots of fish, and believe in minimising food waste. This principle, along with local stews and recipes, continues to inspire Maria’s cooking today.

Maria has also written a cookbook titled Sweet Salone, which showcases Sierra Leonean culture and food, along with her unique take on Afro-fusion. Additionally, she has her own product line and ran a private dining business.

In 2024, Maria recognised that the next step was to open a restaurant. She decided on the name ‘Shwen Shwen,’ which means "fancy" in Krio, and set out to find the right venue and design team. 20.20 was fortunate enough to be considered for the project.

We named the courtyard Cotton Tree Yard, adorning a large tree in the centre with fairy lights and creating a lovely outdoor seating area, while the main restaurant spans two floors. This debut restaurant brings the bold and vibrant flavours of Sierra Leone to Sevenoaks in Kent, presenting a truly unique dining experience. Maria’s passion for her first female-owned restaurant radiates not only through her leadership but also in her food.

The design was inspired by the rural villages and rich culinary traditions of Sierra Leone. 20.20 spent time with Maria to understand the rich cultural tapestry that inspired the menu and the warm, social atmosphere.

The ground floor celebrates both Kent and Sierra Leone- a meeting point of two worlds, blended with care and deep respect. Lighting, designed by Dar Leone, a fellow Sierra Leonean, female-owned brand, casts a soft glow over the space, where Maria’s books and hand-picked decorative items are displayed. These touches reflect not only her roots but also the personal journey that led her to this milestone. Every tile and fabric was hand-picked with intention, drawing inspiration from the traditional fabrics of Sierra Leone. The first floor features a quiet tribute to the Lion Mountains on the Freetown Peninsula, an iconic silhouette softly outlined across a feature wall. This national symbol has always stood proudly in Shwen Shwen’s branding and is now brought to life within the space itself.

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Subtle nods to Krio architecture and historic Sierra Leonean villages are thoughtfully embedded throughout the interior, gently grounding the design in memory, legacy, and place. The upholstery and finishes serve as more than just design features; they are storytelling threads, carefully woven into the space to reflect both heritage and artistry.

The colour palette features darker warm wall paint finishes, earthy-toned upholstery, walnut flooring, antique mirrors, a gold ceiling finish, and stone-effect tabletops.

Maria Bradford said of the project, “20.20 really took the time to understand our vision. West African culture is unapologetically bold- our textiles, our art, our celebrations. I wanted the same energy to flow through every corner of the restaurant, which 20.20 has helped us deliver. Rich ochres, deep purples, and warm earth tones - these are the colours that hold memory, story, and soul for me. This wasn’t just about design; it was about identity. It was about creating a space that felt like home for those who know it and a warm welcome for those discovering it. Getting the colours and textures right meant grounding every detail in purpose, from the traditional village home-inspired textiles to the glow of the lighting against terracotta tones. It’s all part of the experience, and our customers absolutely love it.”

Since the restaurant opened, the industry praise and recognition have been incredible.

Jay Rayner named Maria’s bone marrow dish his ‘Dish of the Year’ and listed her Kent restaurant among London’s Top 20 Best Openings of 2025. Additionally, Michelin recently awarded her ‘Opening of the Year’ in 2025.

Further to this, she’s featured in the Good Food Guide, reviewed by Jay Rayner and published by Restaurant Online, Kent Life, The Guardian’s Feast magazine, Waitrose’s Weekend magazine, Observer Magazine, Financial Times, and Olive Magazine, among others.

We can’t wait to see how the praise for this wonderful chef and restaurant continues. It’s a privilege to have played a part.