Thames Valley - Hot ferm side effects?

First time with this yeast.

Pitched a nice starter of 1.5L.

Fermentation took off in 3 1/2 hours, and by the following day ferm. temps were up to 75-78. I was not pleased.
I chilled it to 73 on brewday - plus it was the hottest day in England with terribly muggy humidity. Couldn't get it any lower.

It's stabilized at 65 now after 5 days, but I am slightly concerned those hot fermentation temps have created some off flavours. Has anyone had experience going too hot with this yeast?

Same as any other yeasts, it's gonna produce a lot of esters and likely some fusel alcohols at those temps.