First I would drop the secondary. Not really needed these days if you have healthy yeast and constant cool temps. Sounds like the starting gravity is ok, did you measure with a hydrometer? More important, what was the final gravity when you bottled?
After you completed your ferment, what amount and type of priming sugar did you use for bottling?
If you had an ok ferment, but missed the priming sugar at bottling this could account for the slow ferment in the bottles, or if the bottles were not left out at room temperature to carb, that would slow them up.
Early on I would focus on healthy yeast, right ferment temperature, and sanitation. If you get a good ferment and finish gravity, like 1.010 etc, then add your priming sugar and bottle.
The flavor may be weaker yeast from an older vialmunder stress and the fruiter esters you get from an English ale yeast like 002.
Hope this helps.