Hi and welcome.
Marris Otter will give a unique result, although some brewers claim to get somwhat similiar characteristics w/ the use of American two row malt and specialty grain. Perhaps Vienna or biscuit malt?? Not quite sure.
Some have found that two passes through the mill at their LHBS has yeilded a better crush. This is more a result of the mills adjustment, rather than the mill itself, IMO.
IME, the corona type mills only require one pass of the grain if adjusted properly. Actually, if the mill is set a bit tight, overcrushing will occcur.