39th Annual Dinner (2017)
Friday, February 24, 2017 6:30 p.m. to 2 a.m.
Sponsored so far: RBC Capital Markets, Wood Mackenzie, Shepherd and Wedderburn, Shell UK Limited, Total E&P UK Limited, Lloyds Banking Group, Stronachs, Pinsent Masons, BNP Paribas, Cenkos, Bond Dickinson, Burness Paul, Lockton Global Energy, DNB Bank ASA, CMS, Ducatus Partners, Gneiss Energy Limited, Eland Oil and Gas,
National Museum of Scotland, Chambers Street, Edinburgh
, VP of Commercial and New Business Development
, BBC Sports
, Guest Speaker
Sponsors for the event (so far) are:
See Booking for the Annual Dinner for more detailed and important information. Currently, there are 10 of 87 tables available to be booked.
Click here for table layout plan.
Bookings for this event are limited to individual or corporate members of the The Scottish Oil Club. New membership must be established prior to making your booking. See Membership for information about membership.
All tables seat 10 people.
Corporate Members are entitled to book one full table of 10 seats. Corporate members who chose to become Sponsors are eligible for early booking, and can book up to 2 tables, during the first tranche of booking.
We hold a few tables for individual bookings. Individual members can book up to 4 individual seats at the individual tables. Individual members are not eligible to book full tables.
Dress is dinner jackets (black tie) with decorations.
06:30 p.m. Tray service drinks reception in the Reception Hall (enter from Chambers Street)
07:00 p.m. By Invitation Only: President's Reception Discoveries Gallery
07:50 p.m. Guests called to dinner in the Main Gallery 08:00 p.m. President and guests led by piper to top table
08:15 p.m. Welcome, President, The Scottish Oil Club
08:20 p.m. Grace followed by Dinner
10:15 p.m. After dinner toasts (approx)
10:30 p.m. Principal Guest Speaker
11:00 p.m. Guest Speaker
11:30 p.m. Close, President
01:30 a.m. Last orders at Bar 02:00 a.m. Venue Close
Bread and butter on tables
Carpaccio of home-smoked Highland venison with a barigoule of shimaji and cep mushrooms, vegetable crisps, roquette leaves, samphire and a horseradish and parmesan ice-cream, drizzled with walnut oil
Blood orange sorbet
Slow cooked daube of beef served with wild mushrooms, roasted root vegetables, crispy pancetta, celeriac and thyme dauphinoise, roasted cherry vine tomatoes and a red wine jus
Spiced plum queen of puddings with apple and cranberry compote, crumble topping and cinnamon ice cream
Fair trade coffee and Clipper organic tea with chocolates Served with dessert
The cost is £125.00 per person exclusive of VAT. There are 10 seats at each table. The fee for Corporate Sponsorship is £1250.00.
Pre-orders for beverages, special dietary requirements including vegetarian orders, and/or cheese platters should be directly to the caterer Wilde Thyme.
Please complete and submit the caterer's Order Form for Beverages (Water, Wine, and Spirits) and any Special Menu Requests. Submit direct to Wilde Thyme without copy or notification to Scottish Oil Club. Multiple forms are provided here as some corporate systems may block one or more of these linked files.
The caterer, Wilde Thyme requests that they receive your order by Friday, 10 February 2017.
On the night, you can order additional beverages from your table server. Please pay the server with cash or credit card on delivery. Due to the size of the event, bar "tabs" are not available.
Finding Your Seat at the Dinner
If you are a Table Host or guest, you will hear of your table number from your Table Coordinator. People with individual bookings will hear from the Executive Secretary prior to the event.
We also will have a poster with all names in alphabetic order and table numbers on display near the entrance to the National Museum of Scotland. We will indicate if the table is "stage left" or "stage right" (relative to the outward looking speaker on the stage). You will be able to find your name in the event programme for your table assignment.
Click here for table layout plan showing table numbers.