I have had off flavors with Nottingham over 70 degrees. Not ambient temperature, but the actual temperature of the fermenting beer. You can use a stick on thermometer to get an idea of the temperature inside the fermenter. My beers fermented at 70 or over were alright, but not nearly as good as the ones fermented at 65 degrees or lower. (Again, not ambient temperature, which is usually 5-7 degrees lower). The warmer ferments caused some esters and fusels that I didn't care for, but it was still drinkable.
I like to pitch my yeast when my wort is about 60 degrees, and then let it warm up to fermentation temperatures. It gives the "cleanest" flavor for ales for me.