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: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12