I've made an Old Ale with Nottingham that turned out quite good. I'm not usually a fan of Nottingham as I get a tartness from it, but it was outstanding in the Old Ale. Starting gravity of 1.096 or thereabouts so I know it can perform on a big beer. In side by side fermentations, I preferred it in this beer over Wyeast ESB which is one of my favorites.
As a matter of fact, I have a batch fermenting now with a combination of Nottingham and Windsor (as well as a batch with ESB). I repitched this yeast from a porter where the initial sachet of Nottingham didn't take off so I wound up pitching a second and then some Windsor. The porter came out great and if the Old Ale does, too, I may save this mix for a couple more batches.