Edworts recipe is for a robust porter, I think the WLP002 yeast is more geared toward a brown porter since it doesn't anntenuate as much. Edwort has nottingham in the recipe with is a champ for anntenuation. If you want the english taste but a bit more attenuation, you could go with WLP005.
P.S. I am about to pitch some WLP002 on a RIS that is just about done boiling.
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,