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"The 33rd Annual Dinner of the Scottish Oil Club"
11th February 2011.

Sold Out

Sheraton Grand Hotel & Spa, Edinburgh
On the eve of the Rugby International Match between Scotland and Wales at Murrayfield.
Sponsored by: Castle Cairn Insurance Brokers  Wood Mackenzie  Shell  Energy Ventures  RBC Capital Markets  Cenkos  ING Bank N.V.  Royal Bank of Scotland  McGriggors LLP  BP  Optimus Seventh Generation  Lloyds Banking Group  CMS Cameron McKenna  Petrofac Energy Developments  Adrok Ltd  Aon Limited  Xodus Group  Park Brown International  Wild Well Control  Cripps Sears & Partners  MatchPoint (Scotland) Ltd.  

Simon Henry
Principal Guest Speaker
Chief Financial Officer, Member Board of Directors
Royal Dutch Shell

Simon Henry became Chief Financial Officer on May 1, 2009, and was appointed an Executive Director with effect from May 20, 2009. He joined Shell in 1982 as an engineer at the Stanlow refinery in the UK. After qualifying as a member of the Chartered Institute of Management Accountants in 1989, he held various finance posts, including Finance Manager of Marketing in Egypt, Controller for the Upstream business in Egypt, Oil Products Finance Adviser for Asia Pacific, Finance Director for the Mekong Cluster and, up to the end of 2000, General Manager Finance for the South East Asian Retail business. He was appointed Head of Group Investor Relations in 2001 and most recently served as Executive Vice President Finance for Exploration and Production from 2004 until his current appointment.


and


 To Be Announced

The name of the second speaker will be announced when available.

Sponsors

Sponsors for the event are:

                                          

Sponsorship is available. Sponsorship booking commenced in April 2010. Sponsors are entitled for early booking for one or a maximum of two tables at the time of becoming a sponsor and get first rights to book rooms out of the Club's (small) allocation of rooms at the Sheraton (only about 45 rooms available!). Contact the Executive Secretary for details, or see Sponsorship.

See Sponsorship for more information about sponsorship, or contact The Executive Secretary of The Scottish Oil Club.

Booking

Bookings for all seats and table completed in July 2010 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. There was no pre-announcement of this start of booking. Bookings proceeded for members in a first-come first-served basis. Sponsors were book tables at the time they agree to become a sponsor.

Table assignments are made for Members in strict order of the date/time of booking requests being received via email. Telephone/FAX/verbal bookings are not accepted. Provisional bookings are not accepted. Following receipt of your booking, you will be issued an invoice and asked to select your table from those currently available (click on icon at left, or here to see the tables currently available). The Club will maintain an waiting list for those who who try to make bookings after all tables are booked.

Contact the Scottish Oil Club Secretary for more information.

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. 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
8:20 p.m. Dinner
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
1:00 a.m. Carriages

Menu

To be Announced.

Vegetarian: To be Announced

Pricing

The cost is UKP£110 + VAT per person for Members of The Scottish Oil Club and their Guests. Tables are sized for (5-feet diameter) for 10 people. Tables of 12 are not available (to maximise the number of tables, head-count, and optimise space availability).

Wine Orders for the Event - Due 4th February 2011 to the 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 start of the event. 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 4th March.

Also see Hotel Parking Information .

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 and Hospitality at the Venue

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 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.

Note: as of June 2010 there are no more rooms from this allocation.

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.

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

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