Founded in 2017 Bun and Grain Shack is run by professional chef Fedja  Stanic. He has worked in numerous kitchens in London including The Original Soho House, , The Lexington, Cafe Boheme, Rules of Covent Garden, Public House, The Groucho club. ....
He has  worked in Spain's southern region of Andalucia which also influences his cooking .
Fedja loves the concept of American diners, honest plates of food made with love, which led him to experiment and add his own stamp to it. He found a perfect pairing for his idea in 2018 at the eclectic New Rose Pub on Essex Road where he ran the kitchen with Zahredin Ezzaouche, his Sous Chef form Public house days. 
After the New Rose, and a short stint and The Holborn Studios , Regent's canal venue where  stars go to get their photos taken, Bun and Grain Shack has found it's new home at The Hand of Glory, popular pub, food and music venue in Hackney, part of  Jaguar Shoes collective where  he served his buns from 2019 till 2023

In winter of 2024 an opportunity to do something different opened up at a new venue, Two Palms bar in Hackney Central. 

Brief was: new take on brunch We decided to build a menu of hot smoked dishes. Pork belly, smoked home crafted sausages and house hot-smoked salmon were all on the menu .Fedja’s Balkan up-bringing and the fact that he was smoking meat for more than 10 years as a hobby now made perfect sense. " The Cure" by Bun and Grain Shack was born.
We dry cure our pork bellies in sea salt, muscovado sugar, juniper berries and herbs for a full week before hot smoking it low and slow with hardwood for 4 to 6 hours. !00% pork sausages, mix of shoulder and collar cuts of meat, Fedja's own recipe take around 2 hours to smoke to perfection. Whole sides of salmon are wet brined then hot-smoked.
We only burn lamp wood charcoal and selected hard wood in our smoker.
Twice a week Fedja is up in the early hours at London’s meat and fish markets to get the best produce. Most of the menu is homemade.​
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*Photos courtesy of Jana Ezzaouche