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Board of Directors

See here for Board of Directors of the Scottish Oil Club Limited.

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SOC in Edinburgh

Thursday, 21 March 2019, 6 p.m., Edinburgh

Ray Riddoch, Managing Director U.K. & SVP Europe, Nexen

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


Sponsorship is provided by Scottish Oil Club.


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For more information on booking and paying, see How to Book and Pay.

Sponsorship


Funding for student participation from member universities provided by Scottish Oil Club.

Speaker

He has over 30 years of experience in the global Oil and Gas industry, mostly in production operations but has held senior roles during extended assignments in business development, human resources, audit, inspection, maintenance, facilities engineering, major construction projects and Health, Safety and Environment (HSE).

During his career he worked for Occidental Petroleum, and thereafter Elf, during which time he was an Offshore Installation Manager on two North Sea installations before assuming the responsibilities of Field Manager for the Piper and Saltire fields.

Thereafter, he was appointed Operations Manager for Total E&P UK Ltd’s Elgin Franklin field, which at the time was the world’s largest HP/HT gas field and held this position during the design, construction, and commissioning and production start-up of the installation.

Following an international posting, he was appointed to the executive committee of Total E&P UK Ltd, as HSEA Director, where he remained until joining Nexen in March 2011 as Planning and Performance Manager. Within Nexen, he moved into the roles of Regional Operations Manager in December 2011 and UK Operations Director in September 2013, and as Managing Director in June 2015.

Ray is currently the Co-Chair and a Director of OGUK, a Director of the Oil & Gas Technology Centre [OGTC] and the Scottish Council for Development & Industry [SCDI]. He is a core member of the Oil & Gas Authority [OGA] MER Steering Committee.

He also holds the position of the Prince of Wale's Scottish Ambassador for Business in the Community.

He is a past Director of the Scottish Chamber of Commerce, OPITO and the Offshore Training Foundation, and a past member of the Scottish Governments Energy Taskforce, Step Change in Safety Leadership Team and the OGA Asset Stewardship Taskforce. A graduate in mechanical engineering from RGIT, Ray also holds a MSc [Dist] in Offshore Engineering majoring in production, drilling and reservoir technology.

Arrangements

Neither video nor audio recording is permitted at this event.

Members 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 until commencement of the Discussion Dinner (Chatham House Rule) at about 20:00.

Menu: Peppered smoked mackerel with arran mustard potato salad ~ Braised flat iron beef steak in a black pepper gravy, parisienne potatoes, green beans and broccoli ~ Selection of Scottish cheese, biscuits, grapes and celery

Wine: Brise de France, Sauvignon Blanc, Languedoc, France, 2016 ~ Brise de France, Merlot, Languedoc, France, 2016

Special Venue Information

The Royal Scots Club offers availability of overnight accomodation to SOC members. Contact the Royal Scots Club on +44-131-556-4270 or book here.

Booking

Cost: £35.00 inclusive of VAT for dinner. Presentation-only free of charge.

Cancellation Policy: If you must cancel, please do so before Wednesday, 20th March 2019 6 p.m.. After this moment, we make a head-count committment with the venue. If you cancel after that and you have booked a dinner, we will be pleased to give the dinner you paid to another guest.

Bookings for dinner are required. Bookings for you to attend only the presentation are normally not required (unless specified otherwise for a particular event), but we would appreciate if you could let us know anyway since we need to monitor the total head-count. There is no charge for attending the presentation-only.

Book By Email
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For more information on booking and paying, see How to Book and Pay.

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