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AECC hosts another successful, dazzling Energy Ball

On Saturday evening, the Aberdeen Exhibition and Conference Centre’s (AECC’s) GE Oil & Gas Arena was transformed into a glittering ballroom once more when the Centre hosted the annual Press and Journal Energy Ball 2014 for the seventh consecutive year, held on Saturday 4th October..

This prestigious ball, an annual event at the Centre, again hosted almost 1,500 guests!  AECC is the only venue in the North-East of Scotland capable of catering for the ever-growing numbers of guests attending this event.  

The prestigious event welcomed 1,439 guests, who enjoyed entertainment from one of the UK’s greatest comic assets, Jason Manford, and music from ‘Soul Legends’.  

Guests were treated to a wonderful four-course dinner using the finest produce and seafood from Scotland. AECC’s Executive Head Chef Brian McDonald and his team of 12 chefs developed and produced the delicious menu with 180 staff serving it on the night.  

The fantastically delicious menu consisted of vast quantities of the finest local ingredients including: 1,439 Centre Cut Fillet Steaks, 145kg local Oak Smoked Salmon, 35kg Crab, 170kg New Potatoes, 22kg of Isabella’s Hot Banana Chutney, 15l Ola Oil and 15l Lemon Ola Oil and 1,439 Tuile Baskets and 22kg each of Arran Mist, Arran Blue and Arran Smoked Cheddar cheeses!  

Brian Horsburgh, Managing Director of AECC said: “We are proud to serve such a delicious menu sourced from local suppliers and to showcase the best of local produce. Our in-house catering team – managers, chefs and kitchen brigade – outdid themselves on Saturday night and I am delighted with the high-quality we continue to deliver at AECC.”  

David McDonald, Catering General Manager said: “We were delighted to work with the team at the Press and Journal and George Walker Events to develop the menu and to provide the fine dining experience for this large number of people. This is one of the most prestigious events in AECC’s calendar and we are proud to have this opportunity to showcase the wonderful foods coming from Scotland as well as our talented team.”

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