I think Nottingham might be my favorite from Lallemand. It's also probably the most versatile too. Over the years I have used it in many beers and have come to my realizations with it, especially recently. I like it best in hoppy styles, to me it seems it can strip some hop character by being SO flocculant, besides being so neutral it's also so attenuative that it can make a beer too clean and crisp at times for what I may be shooting for.
I love that it gets in, gets to work and cleans up and clears so well, it makes for a great house yeast because of this and it's versatility. For some, they say there is a tart character and for a while I didn't understand that until recently. I have read that Nottingham is similar to S-04 in that it is an acid producer which can lead to that tartness in the finished product. For me it's more of the attenuation properties, but I just have to remember to be heavier handed on the unfermentables and a higher mash temp if I am looking for that in the finished beer. I typically keep it at the lower-mid 60's, reports indicate it can go much lower with higher pitch rates. I want to try it at Lager temps, with a larger pitch rate or a re-pitch, maybe not for true Lager styles but maybe Cream Ale, Pre-Prohibition style Lagers and Ales, Cali Common, Kentucky Common...you know those hybrid Lager/Ale styles, I bet it would be right at home there.