I like the Whitbread dry as well (though isn't it WY1098?).
I think it is the same strain as S-04 and similar to the one used by Stone.
The official name for Whitbread dry is Whitbread "B." The strain is also known as Wyeast 1098, White Labs WLP007, and Fermentis S-04. Whitbread "B" is the most popular ale strain in the world.
I know that a lot of people do not like S-04, but it's about the only dry ale yeast offering that I actually use in my own brewery on anything approaching a regular basis. Ferment S-04 cool, and it behaves like an American strain. Ferment S-04 in the mid-sixties, and it emphasizes the "bread and biscuits" flavors found in British malt that are masked when using an American strain. Ferment it around 70F internal, and S-04 develops that signature Whitbread "B" fruitiness and tartness.
With that said, if I were limited to three British cultures, they would be real Ringwood (have pint or two of cask-conditioned ale on hand pump at Pratt Street Ale House at NHC 2016, and you will see where Narvin and I are coming from with this strain), Young's (Wyeast 1768 English Special Bitter and White Labs WLP033 Klassic Ale), and Whitbread "B." I know that a lot of people like the Fuller's strain (Wyeast 1968 and White Labs WLP002); however, it is not a very British strain in my book. It's just too boring.