Of the three contenders you mention, I've only used MJ Burton Union and Lallemand London ESB. I feel that both are well suited to give you some apparent yeast character without being heavy-handed.
I find the London ESB to be the more mellow of the two, and the one that's more in-line with the typical British ester profiles we experience and read about. It ferments VERY fast. It cannot ferment maltotriose (mash accordingly; i.e. very low for long time, or step mash). It's fairly powdery and doesn't drop bright very quickly (or without help), but if you're okay with a hazy beer for most of the keg then no worries. It's a great, reliable, easy-going yeast strain that I plan on using many more times. This would be a great strain for the lighter-side British ales where it's light-handed presence can still play a subtle role. Attenuation is from about 62-72% (65% typical) depending on mash schedule and grist composition. This strain would do well with recipes calling for invert sugars and/or simple sugars to bring up the attenuation percentage.
MJ Burton Union is more of an outlier - but NOT in a bad way. It's yeast characters are unique, easily identifiable, and a great addition to several beer styles. The characters I get from this strain are less fruity and more earthy and woody (not woodsy). Most of MJ's earlier offerings (2013) had considerable lag (using rehydrated yeast/slurry); in the 12-18 hour range. This strain dropped clear pretty well; not powdery. Typical mashes (152-154F) all achieved 74-77% apparent attenuation. This strain would stand out in a lighter-style beer as a "key player", and play a bit more of a "backup" role in a richer, darker-style beer. Of the several British yeast strains I've used, this one is one of the most memorable and unique (in a good way).
Hope this helps!