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John Aldersey-Williams, Director (SeaEnergy PLC) and Management Consultant
SeaEnergy PLC, Redfield Consulting

Thursday, 11 November 2010, 6 p.m.

Please make your finalised booking before Monday, 08 November 2010.

Royal Scots Club, 29 Abercromby Place, Edinburgh EH3 6QE

A programme of student dinner attendance from member universities is sponsored by

Speaker

John Aldersey-Williams has worked in the energy business for 25 years and in renewables since 2001. Originally in technical roles, he graduated with an MBA in 1990 and moved into commercial and financial positions, where he became Texaco’s Finance Director in its Aberdeen business unit. In 2001, he founded Redfield Consulting Limited, a consultancy offering commercial, strategic and economic advice to companies across the zero-carbon energy space. Redfield has advised public and private sector clients in wind and marine energy, as well as in carbon capture and storage and policy areas. He was involved from the beginning of SeaEnergy, building the business plan with the Chief Executive and working with investors and partners to develop the business. He was also a Director of the European Marine Energy Centre from 2005-2009.

Arrangements

Members and guests are invited to conMembers and guests are invited to convene between 17:30 and 18:00 for coffee/tea and biscuits (pay-bar available). Meeting commences at 18:00. An opportunity for informal discussion between members and guests will follow the presentation in the Cocktail Bar where a pay-bar is available until commencement of the Discussion Dinner (Chatham House Rules) at about 20:00.vene between 17:30 and 18:00 for coffee/tea and biscuits (pay-bar available). Meeting commences at 18:00. An opportunity for informal discussion between members and guests will follow the presentation in the Cocktail Bar where a pay-bar is available until commencement of the Discussion Dinner (Chatham House Rules) at about 20:00.

Menu: Hot-smoked salmon with a maple syrup and mustard vinaigrette ~ Venison collops with a bramble jus served with roast potatoes and a selection of vegetables ~ Individual lemon cheesecake ~ Coffee or tea with mints

Wine: White: Santa Serena, Sauvignon Blanc, Chile, Red: Santa Serena, Cabernet Sauvignon, Chile

Cost: £TBD inclusive of VAT. (If vegetarian meal required, please order at time of booking).

Booking

Send your booking request by email to: bookings@scottishoilclub.org.uk.

All remittances by cheque, BACs transfer, Credit Card, or cash on the night. Please advise if you require an invoice.

Bank Transfer Information: BACS Bank of Scotland Details will be on invoice.

Please take note of the booking finalisation date. We make head-count commitment with the venue on this date and therefore we are normally unable to accept cancellations after this date. Please contact us if you have made a booking but are unable to attend, even if this is a last minute realisation. Paid dinner seats not used on the night are offered to others on the night with priority to students.

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