I am one to say use the right malt for the targeted beer. That said, some other thoughts.
There are differences in maltsters. The most flavorful MO I have used is Warminster. Others, not so much. Some are actually blends of malts, as the hotter Summer's cause haze. Munton's states their's is a blend.
A simple SMaSH bitter made with Warminster MO and EKG, compared to one made with NA 2 row, might give different results.
I am looking forward to meeting Malcom at NHC. HomebrewCon. Yes I just did the strike through.