The only thing that might be missing, depending on the yeast strain, is that british or irish 'interesting-ness' which are phenols and esters that are produced with the warmer temps. The belgian yeasts will produce more than enough of these even at lower temperatures, and doing them at higher temps may produce more of that character than you actually intended. But again, depends on the yeast and the beer you're going for.
If people are saying (and they seem to be) that with that yeast and lower temps that it still makes a great beer with great character, you're safe, and like everyone else said, and I think you're already doing, letting it warm up to finish fermenting out is a good idea. Just be sure there are no dips in the temperature, especially with the british strains, as they'll tend to flocculate and drop out and you may have a hard time getting it to final gravity.