FOOD + DRINK in THE KITCHEN WITH
MARIA BRADFORD
CHEF / OWNER, SHWEN SHWEN BY MARIA BRADFORD, SEVENOAKS
Tell us about your culinary journey so far! My passion for food began in my childhood home in Freetown, Sierra Leone, where I learned to cook alongside my mother and grandmother. Drawing inspiration from these rural villages and the Sierra Leone River, my food takes diners on a vibrant journey, reflecting the diverse culinary traditions of my homeland. With every bite, my guests are transported with signature ingredients such as moringa, fonio, tamarind, sesame, egusi, baobab and hibiscus.
The path I have trodden from Freetown in Sierra Leone to the UK over the past 10-20 years has not been easy- navigating a new culture, fitting in and finding my place in a culinary world that doesn’ t recognise or relate to my heritage. My food speaks of my story, my childhood memories, my journey and desire to build something in unfamiliar soil.
Opening Shwen Shwen was an entrepreneurial leap of faith. It was stressful, but exciting and scary all at the same time. We remortgaged our house, spent every penny in our savings, got a personal loan, overdrafts and borrowed from friends and family. Despite the naysayers, we are happy to say that Sevenoaks was so ready for West African cuisine and the reception we have had is fantastic.
What’ s the restaurant concept at Shwen Shwen? Shwen Shwen is a celebration of culture, flavour and soulful hospitality. We have blended authentic Sierra Leonean tradition with contemporary influences and offer a truly unique dining experience. The name, derived from the Krio language, means‘ fancy’- but for me, it represents much more than just my food. It embodies a way of life, and an invitation to share in something special.
African food tells stories of trade, migration, resilience and creativity. It’ s built on deep culinary knowledge, ingredient mastery and centuries of innovation, from fermentation and spice blending to layered flavour profiles that rival any Michelin-starred tradition. By positioning Shwen Shwen as high-end dining, we’ re not just elevating the cuisine, we’ re reclaiming its rightful place in that hierarchy, showing that African food belongs on the world stage; served with pride, without losing its soul. For the diaspora, I hope it becomes a cultural touchstone, a place that honours where we’ ve come from, reflects where we are now and inspires where we are going.
How did it feel to receive a Michelin Bib Gourmand and be named Michelin Opening of the Year for 2026? I was completely speechless and beyond thrilled! It was an amazing honour, and it was wonderful to be in Dublin at the Michelin Guide ceremony with my general manager, Jade, to receive the award personally. I am deeply grateful for the love and support we’ ve received since opening Shwen Shwen, and for the recognition we have had.
Tell us about the recipe we’ re showcasing. Pepe chicken is my favourite party food and filled with so many memories for me. There are 54 beautiful countries in Africa and the one thing they all have in common is African culture. We are party people. In my view, no party is complete without pepe chicken, made with an aromatic and spicy West African pepper blend, garlic, ginger, lemongrass, scotch bonnet chillies and peanut butter.
What ingredient could you not live without? There is a West African sauce called shito, a deeply savoury, spicy, umami flavour bomb made with dried fish, prawns, garlic, ginger, hot peppers and spices that’ s often eaten as a topping to stews and soups. My children love it so much, it goes in grilled cheese sandwiches, stirred into noodles, or frankly just eaten straight from the jar!
Which present chef would you love to work in the kitchen with? I would love to work with Atul Kochhar. He has changed the way people perceive and experience Indian cuisine, and I think we would have a lot of fun in the kitchen together!
Aside from your own restaurant, where’ s your go-to place to dine in Kent? I am looking forward to eating at hide and fox in Hythe, the two- Michelin star restaurant by Allistair Barsby and Alice Bussi. I bumped into Allistair in Dublin at the Michelin Guide ceremony and want to get to Hythe soon.
What is your guilty pleasure? I don’ t believe in guilty pleasures, but I wouldn’ t say no to a perfectly poured, chilled glass of Champagne or English sparkling wine; Nyetimber Blanc de Blanc is a favourite!
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