I haven't used many besides Notty, which is a favorite. But I think Notty might be too clean and high attenuating (77-78% every time) for most true English beer styles. I have not been impressed with S-04 yet, but I only used it once.
Now on my last batch I just used the dry Windsor ale yeast, and it seems tasty, but attenuation really sucks. I mashed at 150 F for 65 minutes, and only got 61% attenuation. Now the recipe did have 20% crystal, so that might also play a role. But the beer doesn't taste terribly thick and flabby either, it tastes quite good actually. Might be worth a shot, but be sure to mash low and slow, and perhaps reserve it for low OG beers <1.050 so the flabbiness isn't too prevalent. Windsor is also an absolute beast. I pitched and fermented at 64 F, and it went from 0-61% attenuation in just 48 hours -- no exaggeration. It is also literally a bottom-fermenting yeast -- you will get virtually zero krauesen, it just settles to the bottom immediately and does all its work down there, and stays there. I have been swirling the fermenter (still in primary) once or twice a day for the past few days to try to eek a couple more points of attenuation out of it, but it is almost crystal clear again after a few hours, so it might just be time to bottle it now.