I very much appreciated the input from everyone but i'm looking for opinions on just the following:
Munton's Regular, Munton's Gold
I have used the liquid strains and love them but am looking for dry options for a while.
I am very much a dry yeast user except for very specific styles. For the beers I brew, there are plenty of dry yeast to the job, and do the job well for the cost, reliability and ease of use.
That being said I'll add my .2 cents with what I have used.
Munton's Regular, Munton's Gold - I have tried Munton's Gold based on the suggestions here that it is like you mentioned the closest thing to 1968. After using it, I do not know how I compare the two. I would say they are similar flavor wise. What I did find is it did not clear for crap. Is it claimed to be a flocculant yeast like 1968? I haven't used the Munton's Regular based on advice to use the Gold instead. But hell, try them both.
Out of the beers you listed I would try the Gold in a Mild or Bitter. Except I would adjust recipe and or mash temp for more mouthfeel so the beers are not overly thin.
Notty/Windsor -Haven't tried the combo but just like Munton's Gold I have heard good things. This combo might be good for the Mild you want to brew.
S-04 - I have used this yeast a lot over the years. Since people either love it or hate it I'm in the camp that I do like it. I have found it quite usable. I like it in an English Bitter. It gets to work, clears fast and gets the job done with decent flavors and esters...but it is temperature sensitive. I like to use it around 66*. I'm sure it can go lower but it gets too clean/nuetral. Go warmer like 68, 70* and I have notice more fruity esters and even more of the sour/tangy note it has. Around 66* I get that nice balance of clean, bready with mild English esters.
I recomend s-04 for a Bitter. That is the style I have used it most. I have also made American Pale Ales, a Blonde Ale with it and I really liked it in an American IPA. It just depends. I'm sure it would also be great in a Barleywine. I have used it in a Porters, Stouts and Brown Ales. It does fine with those but I do not prefer it in darker beers as much as I do a Bitter. Again, depends I guess.