How about giving it a little stir and checking the gravity again? Nottingham is great, but I don't think it's that great. (96% attenuation)
I have never hit 96% apparent attenuation, though I have hit 95%.
attenuation, while yeast is a factor, is not a major factor. The mash is FAR more important than the yeast to attenuation.
The mash is not a factor here since this is an extract brew. with a 1.044 OG I would expect a FG of around 1.010 - 1.012.
The issue of a low FG (1.002) is most likely the result of insufficient mixing of the extract, at some stage it all settled to the bottom and may have been left out of the fermenter.
How/when did you mix the extract into the wort? how did you transfer to the fermenter? and did you leave anything behind? (how much?