The Scottish Oil Club

The Scottish Oil Club is a national forum for the presentation and discussion of views on the economic, industrial, technological and political aspects of petroleum and other energy resources.

     

Contents

Subscribe to the Scottish Oil Club Podcast Channel
Home

Sponsors
Annual Dinner
Booking

Membership

Current Corporate Members

Presentation Library

Events

Podcasts

2008-2009 Season
2007-2008 Season
2006-2007 Season
2005-2006 Season
2004-2005 Season
2003-2004 Season
2002-2003 Season

Golf

Contact Us
Club History

Officers
AGMs
Constitution (PDF)

Data Protection Policy

Home Page

Scottish Oil Club on
LinkedIn


Locations of visitors to this page

 

 

 Speaker | Arrangements | Booking | Wine Order | Hotel Rooms | HospitalityTable Availability |

"The 28th Annual Dinner of the Scottish Oil Club"

Dr. Tony Hayward
BP Group CEO Exploration and Production

and


David Sole

Captain, Scotland National Rugby Team

Friday, 24th February 2006
Sheraton Grand Hotel & Spa
Edinburgh

On the eve of the Calcutta Cub Rugby Championship, Murrayfield

David Sole, Captain, Scotland National Rugby Team

An inspirational captain and a fearsome front-row forward, Sole will always be remembered as the man who led Scotland on their slow walk onto the Murrayfield pitch which so ignited the crowd and led to Grand Slam glory in 1990. First capped in 1986, Sole went on to appear 44 times for his country including a record 25 appearances as captain. In 1989, Sole toured Australia with the British Lions and, at the last World Cup, brought his articulate views to the rugby-watching world, co-commentating on television.

Principal Guest

Dr. Tony Hayward, BP Chief Executive, Exploration and Production

Dr Hayward joined the BP group in 1982 and following a series of technical and commercial roles in BP Exploration in London, Aberdeen, France, China and Glasgow, he became executive assistant to Lord Browne in 1990. Two years later he moved to Colombia as Exploration manager, and in September 1995 he became president of the BP group in Venezuela. In August 1997 he returned to London as a director of BP Exploration.  He became group vice president of BP Amoco Exploration and Production as well as a member of the group's Upstream executive committee in 1999. He was appointed group treasurer in September 2000 where his responsibilities included global treasury operations, Foreign exchange dealing, corporate finance, project finance and mergers and acquisitions. Dr Hayward became an executive vice president in April 2002. He became chief operating officer - Exploration and Production in November 2002 and chief executive officer - Exploration and Production in January 2003.  Dr. Hayward's PhD is in Geology from the University of Edinburgh, 1982.

Sponsors

The following are Sponsors of the 28th Annual Dinner (2006) of the Scottish Oil Club.
Click on their logo to be re-directed to their corporate web site.

           

Click here for information about Sponsorship.

Arrangements

Dress will be dinner jackets with decorations.

6:30 p.m. Tray service drinks reception in the Banqueting Foyer
7:00 p.m. President’s 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
8:10 p.m. Welcome, Stephen Kew, President, The Scottish Oil Club
  Grace, David Sole
8:15 p.m. Dinner
Truffle Potato and Leek Cream Soup with Marjaoram and Creme Fraiche
Pan Fried Beef Fillet
Maris Piper Potato Cake
Red Onion Jam
Asparagus and Shiraz Jus
Banana Gateau with White Chocolate and Ginger Scented Sauce
9:55 After dinner toasts
10:10 Dr. Tony Hayward
10:35 David Sole
11:00 p.m. Close, Stephen Kew
01:00 a.m. Carriages

[top]

Pricing

The cost is £85 + VAT per person for Members of The Scottish Oil Club and their Guests. Individual bookings are accepted.

Tables are sized for 10 (5 feet diameter) or 12 (6 feet diameter) people.  Subsequent full tables (10 or 12 people) after the first full table booking are available at a discounted cost of £70 + VAT per person.

Booking

Bookings will commence in September 2005 with letters and emails sent to all Members of The Scottish Oil Club.  Table assignments will be made in strict order of the date/time of booking commitments being received via email, fax, or postal mail.  Telephone bookings are not accepted. Following receipt of your booking, you will be asked to select  your table from those currently available (click on icon at left, or here  to see the tables currently available).

Contact the Scottish Oil Club Secretary for more information.

Wine Orders for the Event

The Sheraton Grand Hotel & Spa will send out the wine and drink order form for each table direct to the table hosts well in advance of the event.

See the following documents provided by The Sheraton Grand Hotel and Spa:

The contact at the hotel is:
Clare Morris,
Events Executive,
Sheraton Grand Hotel & Spa
1 Festival Square
Edinburgh EH3 9SR
Hotel Tel: 44 131 229 9131
Direct Tel: 44 131 221 6449
Fax: 44 131 228 4510
http://sheraton.com/grandedinburgh

Hotel Rooms for Members and their Guests

The Sheraton Grand Hotel & Spa has reserved 42 rooms for guests staying over the night of the dinner (24th February 2006) at  favourable rates.  Book as early as possible to secure these rooms.  All room bookings must be made 6 weeks prior to the event.  Due to the rugby event the following day, hotel rooms will be in short supply in Edinburgh this weekend.

Hosts and members are requested to book rooms directly with the Sheraton Grand Hotel & Spa rather than via the Club.

Hospitality Suites

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.

[top]