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40th Annual Dinner (2018)

Friday, February 23, 2018 6:30 p.m. to 11:30 p.m.

See Booking for the Annual Dinner for important information about booking. Also see Table Layout.

Sponsored so far: Gneiss Energy Limited,   RBC Capital Markets,   Shepherd and Wedderburn,   Wood Mackenzie,   Pinsent Masons LLP,   Adrok Limited,   Shell UK,   Bond Dickinson LLP,   CMS Cameron McKenna Nabarro Olswang LLP,   Total E&P UK Limited,   BNP Paribas,   NOF Energy,   Deloitte LLP,   Burness Paull LLP,   Eland Oil & Gas PLC,   Lockton Global Energy,   Cenkos Securities plc,   DNB Bank ASA,   Lloyds Bank Corporate Markets,   Ducatus Partners,   Baker Hughes, a GE Company,   

National Museum of Scotland, Chambers Street, Edinburgh

The event is sold out. A waiting list is available.

National Museum of Scotland
http://www.nms.ac.uk/national-museum-of-scotland
Click here on Google Maps to National Museum of Scotland.

This event is on the eve of the Scotland v. England at Murrayfield.

The event is catered by Wilde Thyme.

Robin Watson , Chief Executive , Wood Group
Annual Dinner Principle Speaker

Robin Watson became Chief Executive of Wood Group in January 2016, having been chief operating officer (COO) and an executive member of the Wood Group board since January 2013 and chief executive officer (CEO) of the Group’s Wood Group PSN Division since 2012. As Chief Executive, he is responsible for the delivery of a business of over $5billion in revenue and over 30,000 staff, across the globe.

Robin has over 30 years of engineering and industry experience, with the past 13 years spent in a variety of executive positons and being actively engaged with various industry and governmental representative bodies; including as board member of Oil and Gas UK and the Oil and Gas Contractors Council. Between 2011 and 2015 Robin was on the Scottish Business Board, a cross-industry leadership group, chaired by the Secretary of State for Scotland.

Robin is passionate about helping the communities in which he works and has a proud track record of community involvement throughout his career. Robin is a Chartered Mechanical Engineer, a Fellow of both the Institution of Mechanical Engineers and the Energy Institute and holds a Masters of Business Administration (MBA) and an Honours Degree in Offshore & Mechanical Engineering. He also holds a position of visiting professor at the Robert Gordon University, in Aberdeen. He is married with 3 children and has an active social life, enjoying travel, most sports and outdoor activities.

Andy Nicol
Annual Dinner Guest Speaker

Andy Nicol won 23 Caps with Scotland over a 10 year career and was captain when Scotland won the Calcutta Cup in 2000. He was a member of two tours with the British and Irish Lions, to New Zealand in 1993 and Australia 2001 and enjoyed a long and successful career with Bath, where he became the first UK player to lift the prestigious Heineken Cup in 1998. Andy was inducted into the Scottish Rugby Hall of Fame in 2003.

Andy is currently a rugby pundit and commentator for the BBC and is well known on the after dinner circuit and regularly hosts dinners, conferences and business seminars. After 7 years with RBS Group, Andy left in 2012 to fulfil a long held ambition to run his own business and is now CEO of ABSTRACT, a business consultancy specialising in people development.

Sponsors

Sponsors for the event (so far) are:

logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  logo  

See Sponsorship for more information about sponsorship, or contact us.

Booking

The event is sold out. A waiting list is available.

See Booking for the Annual Dinner for more detailed and important information. Currently, there are 0 of 86 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 three 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.

Arrangements

Dress is dinner jackets (black tie) with decorations.

06:30 p.m. Tray service drinks reception in Hawthornden Court, Kingdom of the Scots, and Explore galleries
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 (approx)
11:00 p.m. Guest Speaker (approx)
11:30 p.m. Close, President
01:30 a.m. Last orders at Bar
02:00 a.m. Venue Close

The pre-dinner reception will take place in Hawthornden Court, Kingdom of the Scots and Explore galleries. Guests should arrive via the Museum's Tower Entrance, located on the corner of Chambers Street and George IV Bridge. Guest's names will be checked on arrival. A cloakroom is located in Hawthornden Court, on the left hand side, behind the lifts.

Menu

Chicken and Pistachio Terrine, Homemade Fig Chutney, Roasted Hazelnuts and Pistachios, Baby Leaf salad and a Bramble and Juniper vinaigrette

Pink grapefruit, Juniper and Thyme Sorbet

Confit Gressingham Duck Leg, Puy Lentils with Grain Mustard and Pancetta lardons, Mirabelle Plum Puree, Roast Butternut and Fine Beans, Sauce Poivre Vert

Chocolate Ganache, Bitter Orange Sorbet, salted caramel popcorn, Katy Rodgers Crème Fraiche and Candied Orange Zest

Fair trade coffee and Clipper organic tea with handmade chocolates (Served with dessert)

Pricing

The cost of a corporate table of 10 seats is £1500.00. The cost of an individual seat is £125.00 (maximum of 4 seats). Corporate Sponsorship is £1500.00. VAT will be added to these costs on the invoice.

Bookings are non-refundable after Saturday 30 September 2017.

Beverage Orders for the Event

Pre-orders for beverages, special dietary requirements including vegetarian orders, and/or cheese platters should be directly to the caterer Wilde Thyme.

A form for ordering your wine will be posted here soon.

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.

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