As far as yeasts go, I'm a big fan of a clean American yeast in a stout (US-05 for dry, WY1056 or WLP001 for liquid), but a yeast strain from the British Isles is not uncommon and would work well too. So it kind of depends on what you are going for.
As far as the recipe, something is off here. For a 5.2 gallon batch, this comes out to be 1.065 or so at 72% efficiency, not 1.095, and you won't get even close to 74 IBUs. Perhaps double check what you put in, or batch size, because something is wrong.
As a suggestion, drop the table sugar, and go with more base malt. The sugar will just dry it out, giving it a cider-y taste, and not add much to the beer. If you really want some sugar, go for something that will contribute more, like demerara sugar, but keep it under a pound, maybe half a pound (I would say leave it out entirely though). Compensate for dropping the sugar by bumping up the base malt. Then you probably won't need 2lbs of 120 for body. I would use a 1lb, maybe up to 1.5lbs, that's a pretty strong crystal malt. And lastly, that black patent will go a long way, and give it a burnt, almost ashy flavor. I like a decent amount of black patent, but not everyone does. Roasted barley may be more fitting.