ESB...London or Burton water profile?

Target OG 1.054, 39 IBU's, Color 10.5 SRM

Would London or Burton be a better target water profile?

Historically, the Burton water profile was better for pale ales due to the sulfate content. London was better for porters, etc. This was seen in the evolution of the IPA. A brewer in London made them first and they were good. Then a brewer in Burton started to make them and they were even better. The London brewers then began to "Burtonize" their water because the London water profile is better suited to darker beers.

My simplistic way of looking at it is:
Burton water + more fruity esters: Bitters, Pale Ales
London water + less (even 'no') fruity esters: Milds/Browns/Stouts/Porters

So I use ESB-type yeast with Burton-ish water for Pale Ales/Bitters and a clean ale yeast with London water for Milds/Browns/Porters/Stouts.

If it's light, Burton's right.
Black or brown?... London-town!

Thanks guys. I'll calculate my additions for the Burton profile.