Oil and gas industry leaders were last night given a rallying call as the countdown started in earnest to the biggest social event in the sector’s calendar.
Sponsors of this year’s Press and Journal Energy Ball – which is being staged in association with CHC Helicopter – were invited to a “warm-up” soiree in Aberdeen as a thank you for pledging their support for the glittering black-tie event next month.
Press and Journal editor-in-chief Damian Bates told his guests there was no denying the industry and workers were facing challenges.
But he said that if ever there was a time to come together to recognise and discuss how important their industry is – and to celebrate it – now was that time.
Among the guests at the Chester Hotel last night was Michelin-star chef Nick Nairn, who will be working alongside the catering team at the Aberdeen Exhibition and Conference Centre on October 3 to prepare a banquet for what is the biggest sit-down dinner in Scotland.
He also challenged Mr Bates to a Saturday Kitchen-inspired omelette cook-off – and duly triumphed.
This year’s Energy Ball – tipped as the most glamorous yet – will celebrate the successes of the offshore industry 50 years after oil first started flowing out of the North Sea.
Last year, more than 1,400 people attended the impressive evening, held at the AECC, with a spectacular dinner and host of entertainment.
This year’s event -will feature music by celebrity favourites Swan Band, who will fly in from France to perform throughout the night.
Mr Bates said: “I know it’s a very difficult period for the sector and for a lot of people. There is a lot of change, rationalisation, and movement.
“But we know the sector has emerged stronger, leaner and more prepared for the challenges ahead.
“The event itself is supposed to be a celebration of that sector and what has happened over the past 50 years. For me, it’s also about celebrating what is to come.
“I now there are some people who want to batten down the hatches, keep their heads down and not be seen to be partying in the current climate.
“I understand that, but I think this is a time we should come together, to network, develop business plans and work together to get us through this period and understand the challenges we all face as an industry.”
He also urged the companies attending to take along at least one “rising star” on the night.
“It’s really important that we let the next generation see that there is a bright future for them. We have to show them that this is not a dying industry,” he said.
Mr Nairn said there was no doubt in his mind when he approached the Press and Journal to ask if he could get involved in preparing the cuisine on the night.
“It is a fantastic night, and has an energy all of its own,” he said.
Recommended for you
