The Scottish Oil Club

The Scottish Oil Club is a national forum for the presentation and discussion of views on the economic, industrial, technological and political aspects of petroleum and other energy resources.

     
 

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 Speaker | Arrangements | Booking | Menu | Wine Order | Hotel Rooms | HospitalityTable Availability |

"The 31st Annual Dinner of the Scottish Oil Club"
13th March 2009

Sheraton Grand Hotel & Spa, Edinburgh
Click here for Google Map
On the eve of the Rugby International Match between Scotland and Ireland, Murrayfield

Principal Guest Speaker

Ayman Asfari
Group Chief Executive, Petrofac

Ayman Asfari joined Petrofac in 1991 to establish Petrofac International. Ayman has more than 25 years’ experience in the oil & gas industry and served as Chief Executive Officer of Petrofac International until his appointment as Group Chief Executive of Petrofac Limited in January 2002. Ayman previously worked as the managing director of a major civil and mechanical construction business based in Oman. Ayman currently serves as a member of the Board of Trustees of The American University of Beirut.


and

John Simonett

John Simonett is a former schoolmaster and sportsman. He was a member of the Scottish Rugby Union squad and played in the Gloucester team, which won the John Player Cup at Twickenham in 1978. He holds a first class honours degree from Bristol University. In 1985 he left teaching to become a professional corporate entertainer and after-dinner speaker, and is now firmly established as one of the most original and entertaining speakers on the circuit
 


The 30th Annual Dinner, March 2008

Sponsors

The following are Sponsors of the 31st Annual Dinner (2008) of the Scottish Oil Club.
Click on their logo to be re-directed to their corporate web site.

 



Click on icon to go to Sponsor's Internet Web Site

Members are Invited to become Sponsors
Your corporate logo will be placed here.  Contact the Executive Secretary for details.

 Contact The Executive Secretary of The Scottish Oil Club regarding sponsorship.

Arrangements

Dress is dinner jackets (black tie) with decorations.

6:30 p.m. Tray service drinks reception in the Banqueting Foyer
7:00 p.m. President’s Reception: The Melville Suite
7:50 p.m. Guests called to dinner in the Edinburgh Suite
8:00 p.m. President and guests led by piper to top table
8:05 p.m. Welcome, President, The Scottish Oil Club
8:20 p.m. Dinner
9:55 After dinner toasts
10:10 Ayman Asfari, Principal Guest Speaker
10:40 Speaker to be Determined
11:00 p.m. Close, President
01:00 a.m. Carriages

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Menu

  • Green Lentil Broth, Baby Onions and Pancetta with Ricotta Gnocchi
  • Pineapple and Natural Yoghurt Sorbet
  • Duo of Lamb – Basil Roasted Rump and Tarragon stuffed Cutlet with Garlic Potato, White Onion and Bean Ragout with Thyme Jus
  • Raspberry and Honey Tart with Orange Liqueur Iced Parfait
  • Freshly Brewed Coffee with Malt Whisky Fudge

Vegetarian Option:  Spiced Lentil and Butternut Squash Soup with Crème Fraiche ~ Baked Strudel of Artichoke, with Garlic Potato, White Onion and Bean Ragout and Sweet Corn Veloute, which can can be ordered before 6th March 2009 via the Wine and Spirits order form, below.

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Pricing

The cost is £99 + VAT per person for Members of The Scottish Oil Club and their Guests.  Subsequent full tables (10 or 12 people) after the first full table booking are available at a discounted cost of £90+VAT per person.  Individual bookings are accepted and will be seated at tables assigned by The Scottish Oil Club.

Tables are sized for 10 (5-feet diameter) or 12 (6-feet diameter) people. 

Booking

Bookings are expected to commence in September 2008 with an email announcement sent to all Members and contacts of The Scottish Oil Club, and an announcement on the Club's web site www.scottishoil.org.uk.  

Table assignments will be made for dues-paid Members in strict order of the date/time of booking requests being received via email.  Telephone bookings are not accepted. Following receipt of your booking, you will be asked to select  your table from those currently available (click on icon at left, or here  to see the tables currently available).

Contact the Scottish Oil Club Secretary for more information.

Wine Orders for the Event - Due 6th March to Sheraton

Pre-orders for beverages, special dietary requirements, and/or cheese platters should be directly to the Sheraton. Please complete the form Order Form for Wine and Spirits and Special Menu Requests (Microsoft Word Format) and email it to the Sheraton (email address shown on the form). 

Your order will be at your table prior to your guests’ arrival, and your host will be approached at the start of the evening for payment by either cash or credit card. Should you wish to set up a “tab” on the night your host can do this by credit card, with a receipt issued at the end of the evening.  Orders must be sent to the Sheraton by Friday 6th March.

Also see Hotel Parking Information  (2007) (Microsoft Word Format).

The contact at the hotel is:
Carron Webster,
Events Executive,
Sheraton Grand Hotel & Spa
1 Festival Square
Edinburgh EH3 9SR
Hotel Tel: 44 131 229 9131
Direct Tel: 44 131 221 6445
Fax: 44 131 228 4510
http://sheraton.com/grandedinburgh

Hotel Rooms for Members and their Guests

Rooms are sold out.

Due to the rugby event the following day, hotel rooms will be in short supply in Edinburgh this weekend.

The Scottish Oil Club and Sheraton Grand Hotel & Spa has reserved a block of  50 rooms for guests staying over the night of the dinner (and the preceding night) at  favourable rates.  Book as early as possible to secure these rooms. The cut-off date for booking is 20th January 2009

Hosts and members are requested to book rooms directly with the Sheraton Grand Hotel & Spa rather than via the Club.

The contact at the hotel is:
Carron Webster,
Events Executive,
Sheraton Grand Hotel & Spa
1 Festival Square
Edinburgh EH3 9SR
Hotel Tel: 44 131 229 9131
Direct Tel: 44 131 221 6445
Fax: 44 131 228 4510
http://sheraton.com/grandedinburgh

Hospitality Suites

Corporate members of the Club may wish to entertain their guests before the dinner in separate hospitality suites. The Sheraton Grand Hotel & Spa has a number of hospitality suites available and should be booked direct with the Hotel and not through the Club.

The contact at the hotel is:
Carron Webster,
Events Executive,
Sheraton Grand Hotel & Spa
1 Festival Square
Edinburgh EH3 9SR
Hotel Tel: 44 131 229 9131
Direct Tel: 44 131 221 6445
Fax: 44 131 228 4510
http://sheraton.com/grandedinburgh

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