Personally, Crisp MO is my go-to, but if you don't like MO, then try Vienna, GP, or a Pale Ale malt (Dingemans has worked well for me) as alternatives for your base malt. I do find that a flavorful Pale Ale malt carries a lot of the flavor, so definitely find one you enjoy.
Torrified wheat at about 10-15% of the grist adds a nice nuttiness if that works in the recipe you're brewing.
English styles actually run a wide spectrum. Try different yeasts and base malts to see what you like, then dial in your recipes and process from there. I use 1469 the most, but I also enjoy 1968, WLP013 and Winsor/Notty, and I have others on my wish list that I haven't gotten around to trying yet.
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