I used Nottingham in 2 recent English Pale Ales and it cleaned the beer up nicely. No off-flavors, just a slight fruity ester-y thing but very, very clean. I fermented both beers in the 66-68 degree range and both took off quickly. I would say my definition of air-lock activity (at least one burp per minute) was over in about 3-1/2 days. I left both beers on the yeast for 2 weeks.
I just made a Cream Ale and used US-05. Fermentation started at about the same time, but was more tortoise-like (5 days of at least one burp/minute) as opposed to the Notty hare. Unfortunately, I haven't bottled this yet...this weekend's project.