It's Whitbread-B and the dry equivalent is S-04 . In dry form it goes from reasonably clean when fermented low (16-17C), to bready (18-19C), to its signature fruity/tart flavour as you approach 21C or so (maybe 70F I guess) . It's a lactic acid producer which is why people complain about its tartness, although that is its signature so I wouldn't use it if you don't want the chance of a lactic tang that can jar with some beers.
Nottingham is clean and attenuates well, but if you ferment too warm then it gets a bit nasty. One thing you could do is mix Windsor and Nottingham 50/50 and you'll end up with more interesting yeast flavour that attenuates well and quickly. Although it'll taste quite different from wpl007