Remember that there will come a time when you WANT that English profile and can dial in your fermentation temps, it is a great choice. The old adage, use the right tool for the right job. Same thing applies to yeasts when making beer. Don't avoid Notty just because you didn't like it in one of your early batches.
I'll chime in here with two recent experiences with Nottingham.
Used in 19l of a 1068 OG IPA. I pitched at 21c and kept it locked into that via a fully temperature controlled ferment. Good thick Krausen after 40 hrs with lots of tropical fruit aromas from the whirlpool. At 60 hours and past high krausen I had a vivid banana soup. Wildly estery and baffling. as fermentation came to an end and the yeast fell I did a little diacetyl test that showed it wasn't quite done, pushed the temp to 24.5c for 24 hrs and then cold crashed. The beer has turned out really well. I made a highly fermentable wort and the careful use of temperature controlled fermentation has attenuated it superbly well... it's a bone dry (finished at 1.005 for 95% attenuation) very old fashioned IPA (this was Brewdogs recipe for their 'restorative beverage for invalids and convalescents')
Most recently I've repitched a huge quantity of yeast into 24l of a 1.081 Imperial Stout. I pitched cool at 17c and let it free-rise in a fermentation cabinet where it peaked at 26c... so that's above the specs quoted by Lallemand for the optimal range for this beer. My choice as I wanted the esters in there to support the other strong flavours I've used. The fermentation was pretty spectacular. It dropped to 1018 in just 48 hrs from pitching... have now racked it onto some pureéd cherries for secondary as the yeast that's in suspension finishes up and cleans up the beer. Even at that high temp and aggressive fermentation there's no hint of anything untoward and the stout has the hallmarks of an exceptional
beer. Here's a pic of the primary after I'd finished... you can see just how well the Krausen rose.
(little bits in there are spruce needles... it's a complex beer!)
I put a little data logger in the ferm cabinet for this to actually track just how well the yeast warmed itself up.. will come back with a chart once it's all done and I've retrieved the data logger... that'll tell the full tale of the fermentation profile and how the yeast behaved.