We've seen hell and I’m pleased to say we came out victorious.

Hell’s Kitchen that is, the culinary charity event of the year which mirrored the popular television series made famous by Gordon Ramsay, except with teams from the Gazette and SGR Colchester – and less swearing ...

Taking place at the Mersea Island Vineyard and Brewery on Friday, Gazette editor Irene Kettle, along with reporters Clare Jeffs and Neil D’Arcy-Jones, battled it out over the hotplate with SGR Colchester’s Breakfast Crew, Natasha Sims and Wyatt Wendels, along with Natasha’s firefighter husband James Vernon.

More than 140 guests played their part by choosing menu A or B, cooked by each of the teams, and then donating an extra sum of their choosing to show how much they liked it.

Throughout the day, the six amateurs were ably assisted by Lemon Tree owner Patrik Minder and head chef Paul Wassan along with the Lemon Tree’s Shaun Pullum and Ian Perkins, Stephanie Conway and Jenny Lee, of Colchester Institute.

After several hours’ preparation, the heat got quickly turned up in the kitchen as the orders came in thick and fast, and the teams hurried to get the plates of food out in time, while under the scrutiny of the paying guests and a live television feed, which showed all the action via a huge screen.

After a successful service it was announced that the winning team was the Gazette, scooping more than £800 for charity, while SGR managed more than £600.

Along with the £1,560 raised through a charity auction conducted by event host Kevin Bentley, all the money will be split between Headway Essex and SGR’s Operation Santa Claus appeal.

Patrik Minder, who organised the fundraising evening, said: “It went really well and everybody worked together with a great team spirit.

“I know there was a bit of healthy rivalry, but when it came to the service we all dug in and did a great job.

“I was particularly impressed with how the Gazette and SGR Colchester coped with the pressure, and I think if any of them did give up the day jobs then there might be a successful career in the restaurant business for some of them.”