The CAMRA books I have have the mash temp for milds at 153F, but those generally have other things like a god amount of crystal malt or wheat to aid the body. If you look at the NHC award winners that were milds those go to 156F.
I also will be contrarian in that if I want a malty beer I do that with the malts selected, and malty does not equal sweet. You can have a malty beer that is fully attenuated, Oktoberfests come to mind.
For some British beers, more crystal is not out of place. One should also think about mild ale malt, amber malt, and
broom brown malt for some of those beers. Bitterness levels and water chemistry can also be adjusted to give a dryness to a beer.
Uncle Jeff's $0.02 on this.