At 22-24 degrees, it probably just went pretty fast. 22C is listed as the highest optimum temperature that yeast should be fermented at. From Wyeast's site:
YEAST STRAIN: 1968 | London ESB Ale
This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.
Since it recommends a thorough diacetyl rest, I'd leave it for two weeks in primary. Then taste for diacetyl. Diacetyl taste likes buttered popcorn in high amounts, and gives a slickness on the tongue in low amounts. Once the diacetyl is gone, then I'd rack to secondary and get it off of the trub.
Since this is a fairly fruity yeast, and you fermented it pretty warm, it may turn out pretty fruity tasting.