I love the hop selection. Seems like most recipes are for American versions, but I am a fan of a more traditional Brit version. I might only suggest two changes. You could add 50% to both the roasted barley and chocolate malt. Also, for fullness I would get rid of the lactose and get that from a grain such as Munich or Melanoidan instead.
Kegged: Barrel Aged Imperial Sweet Stout, Rye Ale, Old Ale, Dark Saison, Chocolate Cherry Robust Porter
Secondary: Barrel Aged Imperial Sweet Stout On Cherries
Primary: Fruitcake Old Ale
Next Up: --
Projects: Brutus Strut-stand (Done), Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, New Glarus Moon Man, Tröegs Troegenator