Haddon Salt, born October 18, 1928, in Stanfree, Derbyshire, England, emigrated with his wife and three children to California in 1964 with US$10,000.

It was reported the Salts planned "to establish a number of franchised shops in various locations throughout the Bay Area and perhaps even more extensively".

[11] Salt was the sole United States and Canadian sales agent for Henry Nuttall fish and chip frying ranges and related equipment.

[10]The Nuttall ranges used by Salt were 18 feet long and had glass fronts so patrons could watch their orders being cooked.

[13] Salt wanted his stores to remind American customers of England but made concessions in their design.

He said he "must be frank in stating that there might be a wait for an order simply because we fry on request to assure the product is piping hot which is the only way to enjoy fish and chips".

[10] Salt discussed the reasons and process involved in his 1968 decision to sell his business to KFC in The New York Times film documentary The King of Fish and Chips: We were opening stores everywhere.

[14]When the deal was consummated, KFC said they planned to have 1,000 combined company-owned and franchised H. Salt Fish & Chips stores by 1973.

[15] KFC newspaper ads offered franchise opportunities, saying: Haddon Salt, Esq., an urbane 41-year-old Englishman, who, with his Savile Row suits, trim bowler, and tightly furled umbrella, cuts the perfect figure of a proper English gentleman.In the copy, Salt claimed, "I'll do for English fish and chips what the colonel did for chicken".

Salt would "continue as president of the company, which will be a Kentucky Fried Chicken subsidiary" and "will perform a publicity role like other corporate figureheads".

Comparing KFC's having built 2,400 units since 1957, the company claimed they had "invested capital in opening and operating over 400 [H. Salt Esq.]

Brown Jr. sold the company to the Connecticut-based Heublein, a packaged food and liquor corporation, for US$285 million (equivalent to $2,144,174,199 in 2023).

A local sanitarian examined 500 individual servings for "worms... 1+1⁄2 to 2 inches long... thick as a heavy thread... usually found coiled."

The H. Salt area director said the fish, caught and packed by a fishery in Nova Scotia, Canada "came from a supplier not normally used by the company".

[23] KFC did not enforce Haddon Salt's narrow focus on perfect fish and chips with franchisees.

His additions included the "Boatload of Fresh 'Tennessee Fried' Channel catfish", oysters, scallops, fresh "miniature lobster tails", rainbow trout, trout almondine, crab rolls, deviled crab, halibut steak, stuffed shrimp, red snapper, Bavarian beef burger, Bavarian pork cutlet sandwich", an "Old English" fish sandwich and a filet of Florida flounder dinner (with fries, hushpuppies and cole slaw).

format and renamed his five stores "Dolph Brown's Big 3 Self-Service Restaurants", offering "crispy chicken", "giant steakburgers" and the "seafood galley" which now included "oyster and shrimp cocktails".

fish and chips format, KFC began developing a corporate "H. Salt Seafood Galley" concept, opening a test store in Pittsburgh, Pennsylvania.

By the summer of 1975, KFC was operating eight test galleys and started to sell franchises for the galley-style restaurant.

In 1976, "finger steaks", batter-fried strips of beef served with cole slaw, onion rings, and chips were added to the menu.

[33] In 1977, KFC dropped the word "chips" from H. Salt Seafood Galley advertising, instead calling them "fries".

In 1977, KFC developed the "Fish-Ka-Bob", a new menu item that featured "chunks of tender fish, sweet onion, green pepper, luscious, juicy pineapple" all dipped in a "mouth-watering batter", fried and served on a wood skewer.

Miles sold the H. Salt Seafood Galley restaurants owned by KFC as part of his "back-to-basics" program aimed to redefine and rebuild the faltering Kentucky Fried Chicken brand.

[35] In 1987, KFC cut all ties to the H. Salt brand, turning over the 70 remaining franchised stores in California to the 60 west coast franchisees.