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.


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

"The 29th Annual Dinner of the Scottish Oil Club"
9th March 2007

Sheraton Grand Hotel & Spa, Edinburgh
On the eve of the Rugby International Match between Scotland and Ireland, Murrayfield

Principal Guest

Christophe de Margerie,
CEO, Total

Christophe de Margerie is a graduate of the Ecole Supérieure de Commerce, Paris. Born in 1951, he joined Total's finance division in 1974 initially in the budget department and then as finance manager for the exploration and production subsidiaries before being appointed Group Treasurer in 1987.

In May of 1990 he joined Total's Trading and Middle East division where he was, successively Finance Director, then Vice-President for the Middle East, then President, Middle East before becoming Senior Vice-President for that division in March 1992 at which time he was appointed a member of Total's Management Committee.

In June 1995 he was appointed President of Exploration and Production for TotalFina, and in March 2000 after the merger with Elf, he was appointed Senior Vice-President of Exploration and Production. In January 2002, he became President of Exploration and Production for TotalFinaElf (which became Total on May 6, 2003). He has been a member of the Group's Executive Committee since May 1999.  In early 2007, he becomes CEO of the Group.


John Beattie
International Rugby Player, Broadcaster, and Writer

25 caps for Scotland, ended career with knee injury at Twickenham in 1987, aged 29.  Toured with British Lions to South Africa, and New Zealand in 1983. Played for Lions in 1986 against the rest of the World when tour to South Africa in that year was cancelled.  Degree qualified Civil Engineer, retrained as a Chartered Accountant after retiring from rugby.

John recently assumed the role of rugby commentator for BBC Scotland he is also a sports columnist with The Scotsman newspaper, concentrating mostly on rugby. However, he has also written a business column, interviewing some of the public and very private successes and failures from the world of Scotland’s business.  He is a regular sports reporter for Reporting Scotland, has presented BBC Scotland’s Sportscene Rugby Special; reported for Friday Sportscene and presented a series of one-to-one interviews for BBC Choice with all of Scotland’s top sports people.  In addition, John presents his own weekly Saturday morning radio show on BBC Radio Scotland - ‘Sports Weekly’- covering the highs and lows in all of Scotland’s sports.

John has always claimed that he is a softie at heart, with a posh voice from having been born and raised in Malaysia, where his father, from Cathcart in Glasgow, was a rubber planter. Friends and acquaintances appear to argue otherwise!

John chaired a task force for the Scottish Executive called Let's Make Scotland More Active: A strategy for physical activity. The objective for the Task Force was to consider and make recommendations on a strategy for increasing physical activity in Scotland.


The following are Sponsors of the 29th Annual Dinner (2007) of the Scottish Oil Club.
Click on their logo to be re-directed to their corporate web site.



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, John Beattie
8:15 p.m. Dinner
9:55 After dinner toasts
10:10 Christophe de Margerie
10:35 John Beattie
11:00 p.m. Close, Stephen Kew
01:00 a.m. Carriages



Buttered Sauteéd Sweetcorn and Asparagus Soup
Smoked Paprika Fleuron

Herb Crusted Loin of Lamb
Duchesse Potato, Wild Musroom Fricasse, Baby Leeks and Glazed Carrots, Basil Infused Jus

Iced Orange and Cointreau Parfait
White Chocolate Truffle and Orange Sauce

Freshly Brewed Coffee and Tea Selection
Petits Fours

Vegetarian and special diet options are available and can be ordered via the Wine and Spirits order form, below.



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 £75 + VAT per person.


Bookings will commence in September 2006 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

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

Hotel Rooms for Members and their Guests

The Scottish Oil Club and Sheraton Grand Hotel & Spa has reserved 35 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. The cut-off date for booking is 29th January 2007.  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.