Zak Asgard

Visiting Ikea is one of life’s inevitabilities. There’s an Ikea on every inhabited continent, 487 across 63 countries. But Ikea is more than a furniture retailer. Ikea is an idea, an abstraction, a way of life. No other shop has captured the hearts and minds of the public in quite the same way, at least

Don’t get me wrong: London’s transport system is still one of the best in the world. I’d sooner have a backstreet dentist with jittery hands pry my right molar out with a rusty wrench than wait for a bus in Naples or attempt to understand the New York subway map. But that doesn’t mean Transport

I’ve been having this recurring nightmare recently that involves James Corden. The year is 2045. Society has collapsed and London is under quarantine. There is no transport in the city, so survivors get around on foot – though, for some inexplicable reason, TfL workers are still on strike. I live in a bin and survive

When I was a child, all I wanted to do was talk. In fact, it got so bad that my primary school teachers were forced to give me a ‘wriggle cushion’ – an inflatable seat designed to pacify hyper children. I’m sure there’s a diagnosis in that somewhere. And as the years went by, I

Hello and welcome to my podcast Are you a high agency individual? My name is Muscle McSteroid Face, but my friends call me the Beast for short. Please enjoy the next 135 minutes while I talk about myself and make you feel inadequate. I am a high agency individual. I was born this way, but

The regular’s stage is the fetid pub carpet, the creaky floorboards, the cramped smoking area where they can sneak a shot between rounds. Their audience is the jaded, spotty bartender, the unsuspecting family looking for a quiet Sunday lunch, and any poor soul too cowardly or inebriated to walk away. Regulars are the backbone of

The Michelin Man is in trouble. In fact, his job is on the line. For 125 years, the Michelin Man, real name Bibendum, has been the face of the Michelin Guide: a coveted series of publications that award restaurants for excellence. But last week, news broke that the guide is attempting to reinvent itself in

I can’t remember the exact date of my departure from university. It was sometime in the summer of 2021. My flatmates and I packed up our things, had a sombre pint at the pub, hugged, and then went our separate ways. I boarded the train at Bristol Temple Meads with a degree in English and

Tourists seeking to understand life in London often come up short. It’s not their fault. It is often said that London is a metropolis made up of city villages, each with its own unique personality and characteristics. Most tourists never make it past the invisible walls of central London. Why would they? No one flies

We can thank Herbert ‘Herb’ Cobb McDonald for the modern-day all-you-can-eat buffet. Herb first introduced Las Vegas – and later the world – to this gastronomical abomination in 1946. The Buckaroo Buffet cost one dollar and promised ‘every possible variety of hot and cold entrees to appease the howling coyote in your innards’. The coyote

As Sober October comes to an end and we turn our attention to two months of forced festivities, it might be time to ask ourselves if these month-long periods of sobriety actually do anything. In short, I’ve found the answer is that they do. This year, I attempted Dry January. Why? For one simple reason:

Snus is a smokeless nicotine product that you insert between your gum and your upper lip. Your saliva soaks into the pouch which in turn releases nicotine, entering the bloodstream without a million tiny pesky tar particulates. In the UK, it is illegal to sell tobacco-based snus, though the non-tobacco variant, also known as nicotine

Bouncers – or ‘door supervisors’ – are a pillar of the ‘British night out’. They can sneak you into an exclusive club or send your teeth skating across the pavement with their Wreck-It Ralph fists. They can take a selfie with you and call you ‘mate’ or they can hit on your sister and emasculate

I used to think that chefs were egotistical maniacs. Some of them are. But the vast majority of chefs are hardworking individuals coping with enough stress to send a beta-blocker into cardiac arrest. I spent more years than I care to admit moonlighting as a bartender and waiter. I worked with dozens of chefs. Some

I was standing in a filthy sports hall at the back of the local leisure centre. A bony man with a shaved head handed me a green belt. ‘Well done, Master Zak,’ he said. Ten-year-old me bowed and walked towards the wall of parents. They had been stood there for three hours, watching other people’s

You really have to force yourself to love flying. Sitting on the tarmac for an hour and a half with an air conditioning unit that won’t turn off and two babies locked in a battle of who can scream the loudest is not in my ‘Top 10 Days Well Spent For Zak’. But the plane

London’s food scene is a Petri dish of Michelin-starred bistros, gastropubs, and overpriced tourist traps where waiters crouch by the table and call you ‘bud’. The days of staying at home, watching Raffles, and eating tinned fruit with evaporated milk are long gone. London’s new culinary culture is an expensive one. But one institution has