"The 32nd Annual Dinner of the Scottish Oil Club"
12th March 2010. Sold Out
Sponsors for 2010 Annual Dinner: BP, Castle Cairn, RBC Capital Markets, Wood Mackenzie, Cenkos, Aon, CMS Cameron McKenna, UBS, Energy Ventures, McGrigors LLP, Royal Bank of Scotland, and Cripps Sears & Partners.
Dr. James Buckee
Brian Taylor is BBC Scotland's Political Editor. Brian joined the BBC in 1985. After a spell co-presenting the political programme Left, Right and Centre, he was appointed Political Correspondent and then Political Editor. In that role, Brian Taylor covers Scottish politics for all outlets, including BBC Scotland and UK network programmes. In addition, he has presented Good Morning Scotland and is a regular contributor to other BBC programmes. Before joining the BBC Brian Taylor worked in newspapers for eight years, including six years as a lobby correspondent at Westminster. Brian has written two books on Scotland's new Parliament and co-written eight more. Among other things, he is the author of ''The Scottish Parliament'', a definitive account of the road to devolution and its consequences, now republished in revised form. Brian has lectured on politics and identity in Washington USA, Stockholm, Madrid, Edinburgh, London and Germany. Born in 1955 in Dundee, he is a former pupil of Dundee High School and graduated MA (Honours) in English from the University of St Andrews in 1977. He is married with two sons. Brian maintains contact with the harsh realities of Scottish life through a passionate support of Dundee United Football Club. Other interests include literature, theatre and golf.
The following are Sponsors of the 32nd Annual Dinner (2010) 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.
Dress is dinner jackets (black tie) with decorations.
|6:30 p.m.||Tray service drinks reception in the Banqueting Foyer|
|7:00 p.m.||Presidents 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|
|9:55 p.m.||After dinner toasts|
|10:10 p.m.||Principal Guest Speaker|
|10:40 p.m.||Guest Speaker|
|11:00 p.m.||Close, President|
Duo of Scottish Salmon • Lemon and Prosecco Sorbet • Tournedos of Beef • Warm Caramel and Blueberry Pudding with Vanilla bean Ice-Cream • Freshly brewed coffee with Malt Whisky Fudge
Vegetarian (please order via via the Wine and Spirits order form before 4th March): Salad of Fine Bean, Roquette and Ruby Chard, With Tomato Confit, Sun-blushed Tomatoes and Mozzarella Bon-Bons • Lemon and Prosecco Sorbet • Caramelised and Creamed Butternut Squash With Wild Mushroom Ravioli and Cauliflower Cream Sauce • Warm Caramel and Blueberry Pudding with Vanilla bean Ice-Cream • Freshly brewed coffee with Malt Whisky Fudge