I have no clue about kegging. I'm guessing it would be hard to keg and stay true to a cask conditioned British ale. By definition they are not kegged under pressure with CO2. That's not to say it won't still taste great. For best flavour serve at 55F. If you find that the taste is not quite up to snuff, then drop the temp a bit from there.
As I said, I have no clue about kegging, I bottle my bitters, and as bottling is essentially the same as cask conditioned they taste just like a hand drawn pint in an English pub (Finally!! After a LOT of messing with the recipe.
I'm not trying to be picky or criticise forced carbing. It's just that these are the ales I grew up with, so I am very anal about getting the right feel from my own brews. If you are trying to be true to style, then definitely look at David 42's linky to gain perspective not on technical know how, but more on the soul and spirit behind a "real ale"
Good luck with it!