I have a strong preference for english barleywines. There are lots of different ways to approach this style, but I'm fond of keeping the recipe very simple. I think the key to getting a really rich deep flavor profile is to do a 2hr boil, and use a good English yeast. This combination produces lots of rich flavors from the extended boil, with a warmish fermentation for some good esters, but not fusels. My go-to BW looks like this:
20lb Maris Otter
English hops (I like challenger) for about 60-70 IBUs
Ferment around 70º
If you really want to add a little more character to it, I use 0.5oz dark toast French oak, and condition on the oak for about two weeks to get a light oak quality, but definitely don't over do the oak, you'll ruin it.