Ravenwood Hall in Rougham is backing British Food Fortnight from September 21.
New head chef Lyndon Schofield-Harvey said: “There has been a resurgence in traditional British recipes and the way that we cook.
“When I trained under the Forte apprenticeship scheme, Classical French cuisine was de rigeur in most of the top restaurants, but nowadays simple British cooking is very much the norm and what people want.
“It’s all about cooking simply, using the finest and freshest ingredients available to produce dishes with unadulterated flavours.’
The menu will feature dishes with a particularly British flavour, such as Hereford beef and ale stew with suet dumplings and curly kale, Suffolk beer battered haddock with chips and mushy peas, lamb hot pot, steamed syrup sponge pudding, sherry trifle and quince tart with Jersey clotted ice-cream.