Personally, I think that recipe looks great. It seems like a very authentic example of Fullers. I don't know if you've ever read the blog, "Shut up about Barclay Perkins" but they have some really great info on authentic ales complete with recipes pulled from old brewers log books. Here's the post relevant to the style you're brewing:http://barclayperkins.blogspot.com/2009/07/lets-brew-wednesday-fullers-1962-elp-lp.html
You should probably abstain from trying the parti-gyle right out of the gate, though.
My only tips for your first all grain ESB are:
1.) Source high-quality ingredients - high quality ingredients don't really make a huge difference for new all-grain brewers, but you can only brew a beer as good as your ingredients so now is time to start learning where you can source this stuff.
2.) Take notes on as many data points as possible. Everything that is within your ability to measure, write it down somewhere. I typically sit down with my promash recipe and my handwritten notes and transfer everything to the notes section of the promash recipe as soon as possible during, or shortly, after brew day. This way I can see what I did to make good beer. This is especially true when you first begin all grain brewing. The actual temp of your mash vs the temp that promash quotes will give you a good idea of the thermal mass of your mash tun. The actual measure dead space in all of your brewing equipment.
3.) Don't start F'ing with your water until you've noticed something is wrong with your beer and you've ruled out every possibility, or until you get a way to measure your pH and have decided it'd be fun to play with water. You will not want to start playing with water until you get a few all-grain batches under your belt.
4.) All the good sanitation practices and pitching rate practices that you've, no doubt, developed must continue to develop and improve. Going all grain does not give you a ticket to be lax about any practices you've already mastered.
5.) This is something that happens naturally and it is the reason that there is a positive correlation for the frequency with which you brew and beer quality - make mental notes of parts of your process that need improvement. At first, these mental notes will include where you set up your equipment, how you take a mash gravity reading, how to setup all your tubing to ensure it doesn't leak - all the little things that you could not anticipate prior to brewing. Being a great all-grain brewer is definitely dependent on a lot of big things, but what no one ever mentions is that there are a ton of little things that experienced all-grain brewers just know about their system that comes from their experience. If you move, if you take a 6 month hiatus, if you loose the shim that balances out one of your burners you will not be making the same quality of beer as you were making before that event occurred.
My first all-grain brew day was a death by a thousand cuts and I was just lucky it made beer. It didn't seem that way at the time, but knowing what I know now I marvel that what I made when I first began all-grain was even drinkable, let alone as good as I remember it. The main thing is that no matter how bad or good your brew day is you'll be changing a massive amount of process very soon based on your observations.