Pretty much where I'm at, although using BE-134 works as a dry Saison yeast for me. Currently experimenting with a house blend of Liberty Bell, Windsor and Safale Abbaye BE-256 in a shallow open Fv for anything British. Plus Kveik, cropped and dried myself, and all types of mix fermentation and 'wild' yeast, including wrangled yeast.
I've not used BE-134 yet, it's on the list.
I suspect Liberty Bell is already a blend, possibly Notty and Windsor. I am finding that blending dry yeasts is an interesting and rewarding process. Lallemand have revealed that Notty, Windsor and London all came from a multistrain that contained 4 strains. They used to sell the other strain as well. Not sure what it was, possibly their Manchester strain. So combining dry strains makes sense, you can get different and maybe better results. In a simple sense, using Notty and Windsor or S-33 means you get the attenuation and flocculation of Notty, and the esters from Windsor/S-33, which are very similar to each other.
I've kveik 2 or 3 times and haven't been lured in by the results. I'm not using wild/mixed fermentations, I find that fascinating but it's too deep a rabbit hole for me ,and I only drink those beers occasionally, in bars usually.
I will continue to treat myself to liquid yeasts from time to time. 1469 next probably, I like making English bitters with it. I made several beers with 3711 this year, very enjoyable. The previous year i had a run of WLP644 beers, which were fabulous. It is brilliant in a pale hoppy beer, but it's quite versatile i have found, and it's a very resilient strain, can easily be reused over quite a long period of time. I made belgian pales with it too - I believe it is the primary strain used by Drie Fonteinen, before they chuck the wild stuff in. I suspect you could make english styles with it too, and not be very far out of style. Maybe.