Loath to give up the idea of eating outside, we must prepare in order to continue to enjoy a lunch or dinner outdoors. Think of cooking over a fire as a seasoning, says Irish chef Nico Reynolds, whose exciting Caribbean and Latin American food is just the ticket for an autumn or winter gathering. “Think of it like salt and pepper, like seasoning; the lick of the flame, the cinder of a charcoal block. It’s something so intrinsic, the flavour of something cooked over fire.” Fireplace, firepit or stove? Barbecue, outdoor oven or fancy Swiss Feuerring grill? Whatever the chef or host decides, any heat source will help warm up the dining area. Demarcate: Planters form a screen to separate an area; lighting marks out walls. Line chairs with sheepskins, or faux, provide blankets, wraps, hot water bottles. It gets dark earlier: Set timers to illuminate your outdoor spaces for that aha moment. Next-level? Toasty underfloor heating for your deck or terrace and a Japanese-style Kotatsu heated dining table.

Create magic with twinkling candlelight: Lens + Larder’s legendary lunch for Hermès at Ballyfin also featured cosy wool seat pads, Irish wool throws and tweed-covered hot water bottles. Photograph by Doreen Kilfeather.

The best Danish design in weatherproof materials: Bo Concept Torino table, €1,079, and Adelaide chairs, €249 each, have a smart, contemporary feel. Black works well in winter light against the backdrop of a garden laid a little bare; www.boconcept.com.

Double duty: Use the DeliVita wood-fired pizza oven to grill steaks, roast vegetables and bake cheese; www.caraghnurseries.ie.

Add a screened porch: XL sliding doors connect the living room with the screened porch and the terrace beyond. Picture via @KITCHENARCHITECTURELTD.