Mark Moriarty's winning signature dish, Celeriac Baked in Barley and Fermented Hay with Cured and Smoked Celeriac, presented at the S.Pellegrino UK &amp; Ireland Young Chef Competition, held at Harrods and judged by acclaimed chefs Clare Smyth MBE (Ramsey’s), Atul Kochhar (Benares), Dan Doherty (Duck &amp; Waffle) and Oliver Dunne (Bon Apetit) who hold five Michelin stars between them.