I could be full of beans here but....
It is my understanding that part of the English taste is derived from what was cask conditioning. Brett. that grew in the casks developed the characteristic flavors and aromas of the English beers. (Brettanomyces = Latin for British brewing fungus.)
The isolates we use today eliminated the Brett. To get the full on experience try an English strain + Brett.
Disregard all after “I could be full of beans here but...” if this is completely wrong.
It's historically correct, but it was only really true in the 19th century. There's tiny, tiny amounts of British beer aged in wood these days but they are niche curiosities. So it's a bit like saying that the true "American taste" is that of pre-Prohibition steam beers and so all modern NEIPAs should be fermented with lager yeast in open fermenters, because that's how you get "the American taste".
For the last 60 years or so cask conditioning has been done in steel casks that are cleaned with caustic and typically given a final rinse with peracetic or steam before filling - there's no wild bugs involved.
I think the bitter I’m drinking now with verdant is the best I’ve made in a long time. Subtle stone fruit esters and dry finish. Personally, I think it’s better in uk ales rather than US ales, the APA I made with it is nice but I don’t know if the esters play nicely with the US hops.
I've not tried it myself, some people really like it for British beers, some not so much. The vanilla can put some people off - and certainly isn't classic for British yeast, but I wonder if that's because people have got too much wheat in their grist, ferulic acid can be readily converted to vanillin.